Quick Recipe Version (TL;DR)
Quick Ingredients
- For the meatballs: 4 ounces ground beef, 4 ounces ground pork, 1/4 cup panko breadcrumbs, 2 tablespoons whole milk, 1 large egg yolk, 2 tablespoons grated Parmesan, 1 grated garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1 tablespoon olive oil
- For the pizza: 1 pound pizza dough, 1 tablespoon olive oil, 1 tablespoon flour or cornmeal, 1/2 cup tomato pizza sauce, 8 ounces low-moisture mozzarella, 1/2 cup whole-milk ricotta, 2 tablespoons grated Parmesan, 6 to 8 fresh basil leaves
Do This
- 1. Let the pizza dough sit at room temperature for 45 minutes. Heat the oven to 500°F with a pizza stone, baking steel, or inverted sheet pan inside.
- 2. Mix the meatball ingredients, shape into 12 small meatballs, and cook in olive oil for 8 to 10 minutes, until they reach 160°F.
- 3. Let the meatballs rest for 5 minutes, then slice each meatball into 3 thin rounds.
- 4. Stretch the dough into a 14-inch round on parchment dusted with flour or cornmeal.
- 5. Top with tomato sauce, mozzarella, sliced meatballs, ricotta dollops, and Parmesan.
- 6. Bake at 500°F for 9 to 12 minutes, until the crust is browned and the cheese is melted.
- 7. Rest for 3 minutes, finish with fresh basil, slice, and serve hot.
Why You’ll Love This Recipe
- Big pizzeria flavor at home: Savory beef-and-pork meatballs, tangy tomato sauce, creamy ricotta, and stretchy mozzarella make every slice hearty and satisfying.
- Great texture: The meatballs are browned before baking, so they stay tender inside while getting a little crisp around the edges on the pizza.
- Easy to manage: Store-bought pizza dough keeps the recipe approachable, while homemade meatballs make it feel special.
- Perfect for pizza night: This recipe makes one generous 14-inch pizza, ideal for 4 servings with a simple salad on the side.
Grocery List
- Produce: 1 garlic clove, fresh basil leaves
- Dairy: Whole milk, grated Parmesan cheese, low-moisture mozzarella cheese, whole-milk ricotta cheese
- Meat: Ground beef, ground pork
- Bakery/Refrigerated: 1 pound prepared pizza dough
- Pantry: Panko breadcrumbs, kosher salt, black pepper, dried oregano, olive oil, flour or cornmeal, tomato pizza sauce or thick marinara sauce
Full Ingredients
For the Beef-and-Pork Meatballs
- 4 ounces ground beef, preferably 80/20
- 4 ounces ground pork
- 1/4 cup panko breadcrumbs
- 2 tablespoons whole milk
- 1 large egg yolk
- 2 tablespoons finely grated Parmesan cheese
- 1 small garlic clove, finely grated or minced, about 1 teaspoon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1 tablespoon olive oil, for cooking
For the Pizza
- 1 pound prepared pizza dough, at room temperature
- 1 tablespoon olive oil, divided, for handling and brushing the crust
- 1 tablespoon flour or cornmeal, for dusting
- 1/2 cup tomato pizza sauce or thick marinara sauce
- 8 ounces low-moisture mozzarella cheese, shredded, about 2 cups
- 1/2 cup whole-milk ricotta cheese
- 2 tablespoons finely grated Parmesan cheese
- 6 to 8 fresh basil leaves, torn or thinly sliced
- 1/8 teaspoon crushed red pepper flakes, optional
Step-by-Step Instructions
Step 1: Bring the dough to room temperature and preheat the oven
Take the pizza dough out of the refrigerator 45 minutes before baking. Keep it covered on the counter so it relaxes and becomes easier to stretch without springing back.
Place a pizza stone, baking steel, or upside-down heavy baking sheet on the center rack of the oven. Preheat the oven to 500°F for at least 30 minutes. A very hot surface helps the crust bake quickly and develop a crisp bottom. If your oven only goes to 475°F, use 475°F and plan to add 1 to 2 extra minutes to the baking time.
Step 2: Mix the meatball mixture gently
In a medium bowl, combine the panko breadcrumbs and whole milk. Let them sit for 2 minutes so the crumbs soften. Add the ground beef, ground pork, egg yolk, 2 tablespoons Parmesan, grated garlic, kosher salt, black pepper, and dried oregano.
Use your hands or a fork to mix just until everything is evenly combined. Try not to overmix, which can make the meatballs dense. The mixture should feel moist but still hold together.
Step 3: Shape and cook the meatballs
Divide the meat mixture into 12 small meatballs, each about 1 inch wide. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the meatballs in a single layer and cook for 8 to 10 minutes, turning every couple of minutes, until browned on several sides and cooked through.
The meatballs are ready when an instant-read thermometer inserted into the center reads 160°F. Transfer them to a plate and let them rest for 5 minutes. Once cool enough to handle, slice each meatball into 3 rounds. Slicing them helps distribute meatball flavor across the pizza and keeps the toppings from feeling too heavy.
Step 4: Prepare the cheeses and toppings
Shred the mozzarella if it is not already shredded. If your ricotta looks watery, spoon it into a fine-mesh strainer or onto a paper towel-lined plate for 5 minutes to remove excess moisture. This helps keep the pizza from turning soggy.
Have the tomato sauce, sliced meatballs, mozzarella, ricotta, Parmesan, and basil ready before shaping the dough. Pizza assembly moves quickly, especially when the oven and baking surface are fully hot.
Step 5: Shape the pizza dough
Place a large sheet of parchment paper on a pizza peel, cutting board, or upside-down baking sheet. Dust the parchment with 1 tablespoon flour or cornmeal. Lightly oil your hands with a little of the olive oil, then place the dough in the center.
Press and stretch the dough into a 14-inch round, leaving a slightly thicker rim around the edge. If the dough resists stretching, let it rest for 5 minutes, then continue. Brush the outer edge lightly with the remaining olive oil to encourage browning.
Step 6: Add the sauce, mozzarella, meatballs, and ricotta
Spread 1/2 cup tomato sauce over the dough, stopping about 1/2 inch from the edge. Sprinkle the mozzarella evenly over the sauce. Arrange the sliced meatballs across the pizza, leaving a little space between pieces so the cheese can bubble up around them.
Drop the ricotta over the pizza in small spoonfuls, about 1 to 2 teaspoons each. Sprinkle with 2 tablespoons Parmesan. If you like a little heat, add 1/8 teaspoon crushed red pepper flakes.
Step 7: Bake until the crust is browned and the cheese is bubbling
Carefully slide the pizza, still on the parchment, onto the hot pizza stone, baking steel, or inverted sheet pan. Bake at 500°F for 9 to 12 minutes, until the crust is puffed and browned, the mozzarella is melted, and the meatball edges look lightly crisp.
If one side is browning faster than the other, rotate the pizza once during the final 2 to 3 minutes of baking. For extra browning on top, you can broil the pizza for 30 to 60 seconds at the end, watching closely so the crust does not burn.
Step 8: Finish with basil and serve
Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices cut more cleanly. Scatter the fresh basil over the top just before serving so it stays bright and fragrant.
Slice into 8 pieces for a classic pizza-night presentation, or into 4 larger portions for a hearty main course.
Pro Tips
- Use low-moisture mozzarella: Fresh mozzarella can release too much water for this hearty topping combination. Low-moisture mozzarella melts beautifully without making the crust soggy.
- Keep the sauce layer thin: A generous but thin 1/2 cup of sauce is enough for a 14-inch pizza. Too much sauce can weigh down the dough.
- Preheat longer than you think: A pizza stone or steel needs at least 30 minutes to get fully hot. This is the key to a crisp bottom crust.
- Slice the meatballs before topping: Whole meatballs tend to roll around and can make slices difficult to eat. Thin rounds bake neatly into the cheese.
- Add basil after baking: Fresh basil tastes best when it is added at the end rather than baked in the oven.
Variations
- Spicy meatball pizza: Add 1/4 teaspoon crushed red pepper flakes to the meatball mixture and drizzle the baked pizza with 1 tablespoon chili oil.
- Garlicky white ricotta swirl: Stir the ricotta with 1 small grated garlic clove, 1 tablespoon Parmesan, and a pinch of black pepper before dolloping it onto the pizza.
- Extra veggie version: Add 1/3 cup thinly sliced roasted red peppers or 1/2 cup sautéed mushrooms along with the meatballs. Avoid raw watery vegetables, which can soften the crust.
Storage & Make-Ahead
To store leftovers: Let the pizza cool completely, then refrigerate slices in an airtight container for up to 3 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes, or in a skillet over medium-low heat for 4 to 6 minutes, until the crust crisps and the cheese warms through.
To make ahead: The meatballs can be cooked, cooled, sliced, and refrigerated up to 2 days in advance. The ricotta can be drained and the mozzarella shredded up to 1 day ahead. For best texture, shape and bake the pizza right before serving rather than assembling it in advance.
To freeze: Freeze cooked meatballs for up to 2 months. Thaw overnight in the refrigerator, slice, and use as directed. Fully baked pizza slices can also be frozen for up to 1 month, though the ricotta texture may become slightly grainier after reheating.
Nutrition (per serving)
Calories: 775 kcal | Carbs: 63g | Protein: 40g | Fat: 41g | Saturated Fat: 18g | Fiber: 3g | Sugar: 4g | Sodium: 1380mg | Cholesterol: 150mg
