Meatball Parmigiana Pizza

Meatball Parmigiana Pizza - Galbani Cheese

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.

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