Greg’s College Kitchen: Meatball Pizza

 

Cooking in college shouldn’t be a hassle, and Greg is here to help you out with easy but exciting recipes.  Created last fall, Greg’s College Kitchen is based on the idea that cooking can be affordable, easy, and delicious. And most importantly, cooking in college is a great way to get creative, learn how to eat healthy, and enjoy time with friends.

Meatball Pizza

For meatballs:
  • 1/2-3/4 pound ground beef
  • 1/2-3/4 pound ground pork
  • 1 onion, finely diced
  • 1 egg
  • Bread crumbs
 
Combine ground meat, diced onion, egg, bread crumbs. Season with salt and pepper and form into meatballs (about 2 inches thick), place on baking tray or in a baking dish and bake for 15 minutes at 400 degrees.
 
For sauce:
  • 10 to 12 oz can/box of crushed tomatoes
  • 3-4 cloves of garlic, minced
 
Prepare garlic with some olive oil in a pan, add crushed tomatoes, cook for 15 minutes while meatballs are cooking in oven. When meatballs are done, add them to the sauce and cook them more in the sauce while forming the dough and melting the cheese.
 
For pizza:
  • 1 package raw pizza dough (or a pre-cooked crust which is faster/easier)
  • approx 1/2 pound fresh mozzarella, sliced thin
  • fresh basil
  • 2-3 tablespoons grated cheese (parmesan or romano)
 
Turn oven up to 500 degrees. Work dough into desired shape, so that crust is about 1 inch thick and place on a baking sheet lined with some olive oil. Bake for 5 minutes. Add fresh mozz and drizzle some olive oil. Bake for another 5 minutes or until mozzarella is melted (you may have to use a paper towel to absorb the water released from the cheese). Take pizza out of oven. Add the meatballs and sauce to the pizza, and top with fresh basil and grated cheese. Cut to serve and enjoy!
 
Follow Greg’s College Kitchen on Instagram @gregscollegekitchen.
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