Mini Deep Dish Meatball Pizzas Recipes

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MINI DEEP DISH MEATBALL PIZZAS



Mini Deep Dish Meatball Pizzas image

Deep dish pizzas is always a huge hit with family and friends. This recipe is packed full of meatballs and cheese. Big flavour served in mini cast iron pans.

Provided by Kim Beaulieu

Categories     Main Course     Pizza

Time 25m

Number Of Ingredients 7

2 packages of ready made pizza dough (or 2 portions of homemade pizza dough)
1 jar Classico Riserva pasta sauce
4 cups mozzarella cheese (shredded)
1 package of ready made meatballs (or homemade meatballs)
1 jar roasted red peppers (diced)
4 cloves of garlic (pressed (you can substitute minced))
1/2 cup of parmesan cheese (cut into squares or chunks)

Steps:

  • Preheat oven to 425 degrees F.
  • Spray 8 mini cast iron pans with non-stick spray. Set aside.
  • Divide dough into 8 pieces. Roll out big enough that the dough fits into the bottom of cast iron pans, plus an extra inch in diameter. Lay each dough in each pan and press so it comes up the side of the inside of the pan.
  • Spoon the sauce into the pans, evenly.
  • Sprinkle in about half of the mozzarella cheese.
  • Add the meatballs, I used 6 to 7 in each pan.
  • Toss diced roasted red peppers in each pan, spreading evenly amongst all the pans.
  • Sprinkle the pressed (or minced) garlic evenly over each pan.
  • Top with other half of the mozzarella cheese. The more the better.
  • Save the parmesan cheese, you'll add it towards the end of the cooking process.
  • Place the cast iron pans in the oven carefully. Place a foil-lined cookie sheet on the rack below to catch anything that may drip over. Cook for about 8 to 11 minutes.
  • Pull out of the oven and add a square of parmesan over each meatball, place them back in the oven and cook for about 3 to 5 minutes more, just enough for the parmesan to melt.
  • Remove carefully from oven. Place a handle cover over each handle, or use a cloth napkin, or small towel. That way no one hurts themselves on the pans. You can serve one to each person, or slice them into pieces. Just warn people the pan is hot. For real!
  • Serve with a big old pizza loving smile!

QUICK AND SIMPLE MEATBALLS



Quick and Simple Meatballs image

Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 24 meatballs.

Number Of Ingredients 10

2 large eggs
1/4 cup water
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef

Steps:

  • Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

DEEP-DISH MEATBALL MARINARA PIZZA



Deep-dish meatball marinara pizza image

Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it

Provided by Esther Clark

Categories     Dinner, Supper

Time 2h

Number Of Ingredients 21

250-300ml semi-skimmed milk
500g strong white bread flour, plus extra for dusting
1¼ tsp salt
1½ tsp fast-action dried yeast
½ tbsp caster sugar
5 tbsp olive oil plus extra for proving, the baking tray and crust
230g grated mozzarella
300g pork mince
50g fresh breadcrumbs
1 medium egg yolk
½ tsp fennel seeds, crushed (optional)
½ tbsp fine polenta
20g parmesan
a few leaves of oregano, to serve (optional)
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1 tbsp tomato purée
2 tsp dried oregano
1 tsp sugar

Steps:

  • Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
  • To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
  • Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
  • Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
  • Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.

Nutrition Facts : Calories 686 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium

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