| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 1 (10-inch) pie |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 1 (10-inch) pie |
Ingredients
- 8 ounces pizza dough
- Cornmeal, for dough
- 1 1/2 to 2 cups White Sauce, recipe follows
- 3 Meatballs, broken up, recipe follows
- Chopped cooked bacon, for topping
- Chopped Canadian bacon, for topping
- Chopped ham, for topping
- 1/4 cup butter
- 8 ounces yellow onion, finely diced
- 2 tablespoons chopped garlic
- 3/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 quart heavy whipping cream
- 1 pinch black pepper
- 8 ounces grated Parmesan
- 1 pinch ground nutmeg
- 2 tablespoons course ground black pepper
- 2 pounds ground beef
- 1/2 pound Italian sausage, casing removed
- 3/4 cups finely chopped green pepper
- 3/4 cups finely chopped yellow onions
- 1/4 cup finely chopped garlic
- 1/2 cup finely grated Parmesan
- 3 cups Italian bread crumbs
- 3 eggs
- 1/4 cup freshly chopped parsley leaves
Instructions
- Special Equipment: pizza stone
- Preheat oven with a pizza stone to 500 degrees F.
- Sprinkle some cornmeal onto a clean work surface. Roll the dough out to form a 10-inch round. Sprinkle the back of a sheet pan with cornmeal and place pizza on top. Spread with white sauce then top with the broken up meatballs, bacon, Canadian bacon and ham. Bake until dough is cooked through, golden and crispy and sauce is bubbling, about 15 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- In large pot, over medium heat, add the butter, onion and garlic and saute until the onion is translucent. Stir in the flour and when flour starts to bubble, whisk in the chicken stock, and remaining ingredients. Remove from stove and let cool.
- Yield: 1 quart
- Preheat oven to 400 to 450 degrees F.
- In a large bowl, mix together all the ingredients. Let sit 15 minutes, then form into 2 to 3- ounce balls. Place on a sheet tray and bake 15 to 20 minutes until cooked through.
- Yield: about 18 meatballs
Reviews
Why white sauce? Do you have white sauce on your meatball sub? And another lazy, blah dough, not homemade? Red sauce, and either a Serious Eats pan pizza recipe, or ATK pizza dough recipe. This? ugh
your pizza is trah. add peperonis
Excellent!!
This white sauce is remarkable with the pizza, but I would recommend making about a quarter of the recipe’s portion. A quart of white sauce is way more than what one needs for just one pizza.
The meatballs were average-tasting — not worth the extra work, in my opinion, and it also makes a lot. If you’re trying to save time, use frozen meatballs or ground sausage, and spend the time on the sauce instead.
We made this after Thanksgiving when we had plenty of ham leftover and we used pancetta instead of bacon because that’s what we had on hand. This pizza was a meat-lovers dream. We did not miss the traditional tomato-based sauce at all.
If you do have leftover meatballs and sauce, serve with fettuccine.
This was awesome. Makes a ton of sauce and meatball mixture, but I just froze it so it is ready when I make this again, soon!
I too was pleasantly surprised like other viewers at how good the white sauce was! I only had some sausage on hand so I used that. Very good pizza. My only complaint is that the recipe makes way more sauce than required for one 8 oz pizza crust. I will probably toss the remaining sauce over some spaghetti noodles…
I was very hesitant about a white pizza sauce. Although, my friend loves meat pizzas so I included it in pizza night as an experiment and completely prepared for it to flop. Everyone loved it! I had to make another. I also used sausage instead of meatballs just out of convenience (spicy italian sausage). I will definitely be making this one again. I am normally just a cheese and tomato kind of girl, but this turned me to the dark side. Highly highly recommended AND easy to make!
I was a bit skeptical at first because it’s a white sauce and I love my marinara sauce but this was bursting with meaty flavor and my dad just loved it as well. Anyone with a meat eater in the family will just devour this. This mouth watering recipe had my dad asking for more. We had so many meatballs left over we even used them in spaghetti another night. Dad isn’t one for fancy recipes but lately I’ve been hitting the nail on the head and this was just the icing on the cake.
We made the pizza but substituted ground sausage for the meatballs. It makes quite a bit of sauce, but we used the leftover on pasta the next night. Phenomenal flavors!
I made only the meatballs and used l cup of bread crumbs instead of 3 and 2 eggs instead of 3. Now these are the only meatballs I make for my spaghetti and meatballs. Excellent.
Mary J.
Middleburg, NC