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"I always keep meatballs and bread shell crusts in the freezer to make this pizza at the spur of the moment," says Mary Humeniuk-Smith of Perry Hall, Maryland. "Add a tossed salad and you have a delicious dinner."
This recipe is:
Quick
Originally published as Meatball Pizza in Quick Cooking January/February 2005, p24
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Reviewed on Jan. 11, 2012 by smstillinger
Quick and easy to make. I did cut the meatballs into quarters instead of halves. Left out the onions and added mushrooms for my family's taste. I also put it under the broiler for a minute or two at the end of the cooking time to brown the top. The kids loved it.
Reviewed on Aug. 01, 2011 by lfisher50
Loved it...only thing I will do differently next is cut up meatballs.
Reviewed on Jul. 22, 2010 by bhanson@sacu.com
This is one of the best recipes i've tried. It is by no means low-fat but it is delicious and very easy and quick. It was a great Saturday lunch. The only thing I will change the next time I make it is to cut the meatballs in quarters for easier serving.
Reviewed on Mar. 18, 2010 by cyndiek
Looks great, can't wait to try it.
Reviewed on Jul. 16, 2009 by suejonesrowe
Bet this would really be wonderful to make . Good idea.
Reviewed on Aug. 13, 2008 by DebMad
Reviewed on Aug. 12, 2008 by marypearl
Reviewed on Feb. 08, 2008 by thetwins
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