Meatball Parmigiana Pizza


  • 1 cup of GalbaniĀ® Ricotta Cheese
  • 1 1/2 cups of GalbaniĀ® Mozzarella Cheese, hand shredded
  • 2 Tbsp. GalbaniĀ® Grated Parmesan Cheese
  • 16 oz. pizza dough ball or pre-baked pizza crust
  • 8 oz. tomato sauce
  • 8-1 oz. pre-cooked meatballs, thawed and cut in half
  • 1/2 tsp. oregano
  • 1/4 tsp. black pepper
  • Vegetable shorting to coat pizza pan


  • Preheat oven to 450 degrees F. Grease a 12-inch pizza tray, spread out the dough and set aside for 10-15 minutes to rest.
  • Pinch the edges to create a crust. Ladle on the tomato sauce and coat evenly across the top of the dough.
  • Season with oregano, pepper and Parmesan cheese. Add the shredded mozzarella.
  • Slice the meatballs in half and place on the mozzarella.
  • Use a teaspoon to place dollops of ricotta around the pizza.
  • Bake on top rack, turning frequently, so the pie bakes evenly for 5-6 minutes. Transfer to the lower rack to continue cooking for 5-6 more minutes until bottom is deep golden brown and cheese has melted.