Meatball Pizza Recipe
Meatball Pizza Recipe photo by Taste of Home

Meatball Pizza Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 prebaked 12-inch pizza crust
  • 1 can (8 ounces) pizza sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, halved and sliced
  • 12 frozen fully cooked homestyle meatballs (1/2 ounce each) , thawed and halved
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  1. Preheat oven to 350°. Place the crust on an ungreased 12-in. pizza pan. Spread with pizza sauce; top with garlic powder, Italian seasoning, Parmesan cheese and onion. Arrange meatball halves over top; sprinkle with cheeses.
  2. Bake 12-17 minutes or until heated through and cheese is melted. Yield: 6-8 slices.
Originally published as Meatball Pizza in Quick Cooking January/February 2005, p24

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Meatball Pizza

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 16, 2014

"Easy to make and great flavor. It was a big hot with the kids!"

MY REVIEW
Reviewed Apr. 13, 2013

"I thought this was okay but not great. This was the first time I tried meatballs on pizza and I think the flavor/texture combination just isn't my favorite."

MY REVIEW
Reviewed Mar. 24, 2012

"Great recipe. I added pepperoni, onions and peppers and used tortillas for the pizza base. They made great personal pizzas and everyone could personalize their topping."

MY REVIEW
Reviewed Feb. 21, 2012

"Very very good!!"

MY REVIEW
Reviewed Jan. 11, 2012

"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."

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