Ham pizza and Pizza Margherita may be great, but are they just too boring for you today? Are you in need of a proper dose of meat? Then the Meatball Pizza is your savior! This hot piece of rolled-out yeast dough comes with a special extra: Smoked Meatballs. Yes, you read that right. Smoky meatballs rolling out of the pellet smoker straight onto your pizza.
This gem is a true premium pizza: Homemade dough, tomato-based pizza sauce, and tender buffalo mozzarella. Loaded like that, you throw it into your pizza oven or onto the pizza stone in your gas grill. And then comes the crowning touch: the finest smoked meatballs. Fresh arugula and Parmesan complete your journey to the Pizza Olympus.
MY TIP:
How much meat do you want? Decide for yourself and either place your meatballs on your pizza whole or roughly torn up after frying.
Ingredients
For 4 servings
For the pizza
For the Meatballs
Equipment
nutritional values per serving
Preparation in 10 steps
Prepare pellet smoker at 120 °C. Alternatively, spread smoke chips in the smokebox and place the box slightly offset over the burner (under the grate). Set gas grill to medium indirect heat.
For the Meatballs: Peel and finely chop onion and garlic. Pluck parsley leaves and also finely chop them. Mix everything in a bowl with the minced meat. Shape the meat mixture into ping-pong ball-sized meatballs using your hands.
Place meatballs in the pellet smoker or in the indirect zone of the gas grill and smoke for about 1 hour until they reach an internal temperature of 74°C.
Prepare gas grill, oven, or pizza oven with pizza stone for maximum direct heat.
Heat a skillet with 1 tbsp of oil on the side burner and sear the meatballs on all sides at high heat for 3-5 minutes.
For the pizza: Divide the dough into equally sized pieces and roll them out into rounds on a floured work surface to the size of the pizza peel. Dust the bottoms with flour and place the dough portions on the floured pizza peel.
Spread 1/4 of the sauce on the dough from the inside out using a spoon. Leave about a 2 cm edge. Tear apart buffalo mozzarella and distribute half a ball on each pizza.
Bake pizza in a gas grill (approx. 5 minutes), oven (approx. 8 minutes), or pizza oven (approx. 3 minutes) until the cheese is melted and the crust is crispy and golden brown.
If you prepare the pizza in the pizza oven, you should turn it 180 degrees after half of the baking time so that it browns evenly.
Meanwhile, wash and dry arugula. Coarsely shave Parmesan.
Distribute 1/4 meatballs and arugula on the pizza. Sprinkle with Parmesan and serve immediately.
Tags
Whoever stands at the grill and starves is to blame. Svenja has grown up with this motto and has no choice but to love meat and everything else from the hot grate. BBQ season is year-round for her - with a cup of tea with Kluntje it's always nice outside. Whether spare ribs, burnt ends or a fantastic goulash from the Dutch oven: it has to be hearty. At BURNHARD, Svenja can combine two passions: BBQ and writing, the perfect mix!