Ingredients Jump to Instructions ↓

  1. 1/2 cup Tomato Sauce, recipe follows

  2. 20 to 25 Meatballs, recipe follows

  3. 2 teaspoons dried oregano

  4. 1 teaspoon crushed red pepper flakes

  5. 1/4 cup chopped tomato

  6. 1/2 cup shredded mozzarella Basic Tomato Sauce

  7. 1 tablespoon olive oil

  8. 1/2 red onion, small dice

  9. 4 tablespoons minced garlic Salt and freshly ground black pepper

  10. 6 fresh basil leaves, chopped

  11. 3 tablespoons red wine

  12. 1 (28-ounce) can whole plum tomatoes

  13. 1/2 cup water

  14. 2 pounds ground pork / veal / beef combination

  15. 3 eggs , beaten

  16. 1 tablespoon chopped garlic

  17. 1 small red onion, finely chopped

  18. 1 tablespoon chopped fresh parsley leaves

  19. 1/2 cup bread crumbs Salt and freshly ground black pepper

  20. 1 tablespoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Roll out the pizza dough on a lightly floured surface into approximately a 12-inch round and 1/2 to 3/4-inch thick. Oil a 10-inch pie pan and fit the dough into the pan, spreading the dough up the sides of the pan. Set aside to let the dough rise, about 30 minutes. Place the dough in the oven and par-bake half-way for 8 to 10 minutes. Top the dough with Tomato Sauce, meatballs, oregano, crushed red pepper flakes, chopped tomato and shredded cheese . Bake in the oven until crust is golden and the cheese is melted and bubbly, about 12 to 15 minutes. Remove from oven, cut into wedges and serve immediately. Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes . Bring to a boil , then simmer for about 20 to 25 minutes. Cool the sauce before using it to make pizza. Yield: about 3 cups Combine all ingredients except oil and gently mix to combine. Roll into 3/4-inch meatballs. You want the meatballs to be small and bite-sized. Heat the oil in a large skillet and cook the meatballs, in batches, until browned. Place onto a paper-towel lined plate and allow the meatballs to cool. Yield: 20 to 25 meatballs


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