Categories: Pizza/flatbread
Ingredients
- 1 lb. refrigerated pizza dough
- Coarse cornmeal, for dusting
- 2 slices thick-cut bacon
- 8 oz ground beef
- 1/4 cup grated Parmesan
- 1 large egg, lightly beaten
- 2 tbsp. breadcrumbs
- 2 tbsp. milk
- 2 tbsp. finely chopped fresh parsley
- 1 garlic clove, grated
- 1/2 tsp dried oregano
- Salt and pepper
- 1 cup shredded mozzarella
- 1/2 cup + tbsp. pizza sauce
Directions
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Put a pizza stone on the middle oven rack and preheat to 425 for 1 hour. Meanwhile, bring the pizza dough to room temp. Sprinkle a 15-inch round pizza pan with cornmeal.
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Pulse the bacon in a mini food processor until very finely chopped. Mix the ground beef, chopped bacon, Parmesan, egg, breadcrumbs, milk, parsley, garlic, oregano, salt and pepper in a medium bowl with your hands until combined. Form into 1 1/2-in meatballs; arrange on a baking sheet and bake until firm and cooked through, about 10 minutes. Set aside to cool.
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Stretch the dough all the way to the edge of the pizza pan, pressing with your fingertips. Arrange the meatballs evenly around the edge of the dough. Sprinkle the middle with 3/4 cup mozzarella, then top with 1/2 cup sauce. Top the meatballs with the remaining 2 tbsp. sauce and 1/4 cup mozzarella.
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Put the pan on the hot stone and bake until the crust is slightly puffed and golden brown, 20-25 minutes. Top with grated Parmesan.