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Meatball Pizza

with Bell Pepper, Fresh Mozzarella, & Cherry Tomatoes

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 880 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s pizza is sure to be a household favorite. We’re topping our dough with fresh mozzarella, garlic, and green bell pepper, then baking it to meld those dynamic flavors. To top the pizza just before serving, we’re cooking meatballs—seasoned with classic Italian spices—in a savory sauce made from cherry tomatoes (yours may be red or yellow). Chefs, be sure to use any of that extra sauce to dip your slices!

fresh
ingredients
Meatball Pizza with Bell Pepper, Fresh Mozzarella, & Cherry Tomatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut off and discard the pepper stem; halve lengthwise. Remove and discard the ribs and seeds. Cut the pepper lengthwise into ¼-inch-thick pieces. Tear the cheese into bite-sized pieces. Halve the tomatoes; place in a bowl and season with salt and pepper.

Assemble & bake the pizza:
2 Assemble & bake the pizza:

Lightly oil a sheet pan. Evenly sprinkle the flour onto a work surface. Place the dough on the prepared work surface. Using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top with the garlic, pepper, and cheese. Bake, rotating the sheet pan halfway though, 16 to 18 minutes, or until the cheese is lightly browned and the crust is crispy. Remove from the oven and let stand for at least 2 minutes.

Form the meatballs:
3 Form the meatballs:

While the pizza bakes, in a large bowl, combine the ground beef and spice blend. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs. Transfer to a plate.

Brown the meatballs:
4 Brown the meatballs:

While the pizza continues to bake, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 5 minutes, or until evenly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any drippings from the pan.

Make the sauce & finish the meatballs:
5 Make the sauce & finish the meatballs:

While the pizza continues to bake, add the seasoned tomatoes and tomato paste to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the browned meatballs and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the sauce has thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

 Finish the pizza & serve your dish:
6 Finish the pizza & serve your dish:

While the sauce cooks, pick the basil leaves off the stems; discard the stems. Transfer the baked pizza to a cutting board; cut into 8 equal-sized pieces. Evenly top with the finished meatballs and as much of the sauce as you’d like. Garnish with the basil (tearing the leaves just before adding). Serve with any remaining sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut off and discard the pepper stem; halve lengthwise. Remove and discard the ribs and seeds. Cut the pepper lengthwise into ¼-inch-thick pieces. Tear the cheese into bite-sized pieces. Halve the tomatoes; place in a bowl and season with salt and pepper.

2 Assemble & bake the pizza:

Lightly oil a sheet pan. Evenly sprinkle the flour onto a work surface. Place the dough on the prepared work surface. Using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top with the garlic, pepper, and cheese. Bake, rotating the sheet pan halfway though, 16 to 18 minutes, or until the cheese is lightly browned and the crust is crispy. Remove from the oven and let stand for at least 2 minutes.

Assemble & bake the pizza:
Form the meatballs:
3 Form the meatballs:

While the pizza bakes, in a large bowl, combine the ground beef and spice blend. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs. Transfer to a plate.

4 Brown the meatballs:

While the pizza continues to bake, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 5 minutes, or until evenly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any drippings from the pan.

Brown the meatballs:
Make the sauce & finish the meatballs:
5 Make the sauce & finish the meatballs:

While the pizza continues to bake, add the seasoned tomatoes and tomato paste to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the browned meatballs and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the sauce has thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

6 Finish the pizza & serve your dish:

While the sauce cooks, pick the basil leaves off the stems; discard the stems. Transfer the baked pizza to a cutting board; cut into 8 equal-sized pieces. Evenly top with the finished meatballs and as much of the sauce as you’d like. Garnish with the basil (tearing the leaves just before adding). Serve with any remaining sauce on the side. Enjoy!

 Finish the pizza & serve your dish: