Stefano Faita

Deep-dish Meatball Pizza

By In The Kitchen With Stefano Faita


8 ounces ground beef
8 ounces ground veal
1 garlic clove, chopped
1 tbsp. chopped parsley
1/2 tsp. oregano
2 ounces grated Parmesan cheese
1 egg
2 tbsp. to 1/4 cup plain bread crumbs
Salt and freshly ground pepper, to taste
2 tbsp. olive oil

1/2 (680 ml) jar pureed tomatoes (passata)
2 tbsp. tomato paste
1 garlic clove, chopped
2 tbsp. chopped basil

1 1/4 to 1 1/2 pounds pizza dough
1 1/4 pound mixed grated cheeses, such as mozzarella, provolone and fontina
1 large onion, diced and sautéed in oil until tender
1/4 cup cooked crumbled bacon
3 ounces genoa salami, diced
Freshly grated Parmesan cheese, to taste


In a large bowl, add beef and veal, garlic, parsley, oregano, Parmesan cheese, egg, 2 tbsp. bread crumbs, and salt and pepper. Using your hands, mix to combine. If mixture is too moist, add 1 to 2 tbsp. more of bread crumbs.

Shape and roll into 14 to 16 meatballs.

Heat oil in a large frying pan over medium to medium high heat. When oil is hot, add meatballs. Don’t overcrowd the pan, cook in batches, if needed. Cook meatballs until well browned and meat is no longer pink inside, turning to brown all sides, about 10 to 15 minutes depending on size of meatballs. Set aside.

Combine pureed tomatoes, tomato paste, garlic and basil, if desired. Set aside.

Preheat oven to 425 degrees F. Oil a 9-inch spring form pan.

Flour work surface and roll pizza dough to 1/2-inch thickness. Roll into circle big enough to fit pan with a 1/2-inch lip to overlap over the pan.

Fit dough into prepared pan.

Add grated cheeses, cooked onion, meatballs, bacon and salami. Pour over sauce. Finish with a sprinkle of grated Parmesan cheese, if desired.

Bake until crust is golden brown and filling is hot, about 35 to 40 minutes.

Let rest for 15 to 20 minutes before slicing. Sprinkle with more grated Parmesan cheese on top, if desired.

Yield: 8 servings.