50m$13.94Meatball Marinara Pizza
A crisp, home-baked pizza topped with bright marinara, browned beef meatball slices, bubbling mozzarella, Parmesan, and fresh basil.
Shopping options
Extra-virgin olive oil
1 Tablespoon
Star Extra Virgin Olive Oil
3%
Marinara sauce
0.75 Cup
Rao's Homemade Marinara Sauce Made with Italian Tomatoes, 24 oz
25%
Fully cooked beef meatballs
8 Ounce
Cooked Perfect Frozen All Beef Original Meatball
44%
Parmesan cheese
1 Ounce
Private Selection® Parmesan Wedge Cheese
13%
All-purpose flour
1 Tablespoon
Gold Medal™ All Purpose Flour
0%
Fresh basil leaves
0.5 Cup
Gotham Greens® Fresh Basil
27%
Store-bought fresh pizza dough
1 Pound
Jus-Rol™ Large Family Size Pizza Crust Dough
57%
Low-moisture whole-milk mozzarella cheese
8 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
100%
Dried oregano
0.5 Teaspoon
Smart Way™ Oregano Leaves
3%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Store-bought fresh pizza dough-1 pound
- Marinara sauce-0.75 cups
- Fresh basil leaves-0.5 cups
- Extra-virgin olive oil-1 tablespoon
- Fully cooked beef meatballs-8 ounces
- Low-moisture whole-milk mozzarella cheese-8 ounces
- Parmesan cheese-1 ounce
- All-purpose flour-1 tablespoon
- Dried oregano-0.5 teaspoons
Position an oven rack in the lower third and preheat the oven to 475°F. Coat the baking sheet with 2 teaspoons of the olive oil. Lightly flour a clean counter, place the dough on it, cover with an inverted bowl, and let it rest for 20 minutes. Meanwhile, cut the meatballs crosswise into 1/2-inch slices, shred the mozzarella, finely grate the Parmesan, and tear the basil into small pieces.
Wash your hands and work surface after handling the dough and flour, and do not taste uncooked dough.
Press the rested dough into an 8-inch disk. Lift it and gently stretch it over the backs of your hands, rotating as you work. Transfer it to the prepared baking sheet and press it into a roughly 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it rest for 5 minutes, then continue stretching. Brush the border with the remaining 1 teaspoon olive oil.
Bake the untopped crust for 5 minutes, until its surface looks dry and slightly puffed but has not browned. Carefully remove the baking sheet while keeping the oven on.
Use oven mitts when removing the hot baking sheet, and place it on a heat-safe surface.
Spread the marinara evenly over the crust, leaving the border uncovered. Sprinkle on the mozzarella, arrange the meatball slices over the cheese with cut sides exposed, then add the Parmesan and dried oregano.
Return the pizza to the lower oven rack and bake for 12 to 15 minutes, until the crust is deep golden around the edges, the cheese is bubbling with browned spots, and the exposed meatball edges are browned.
Use oven mitts when returning the hot baking sheet to the oven.
Insert an instant-read thermometer sideways into one of the thickest meatball slices. It must register at least 165°F before serving. If needed, bake for additional 2-minute intervals and check again.
The meatballs must reach an internal temperature of at least 165°F before serving; if needed, bake and recheck in 2-minute intervals.
Let the pizza rest for 5 minutes. Scatter the torn basil over the top, cut into 8 pieces, and serve.
Use the pizza wheel carefully when cutting the hot pizza.
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