4-Cheese Meatball Pizza

It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.

The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftover. Pizza? Nope.

5 from 1 reviews
4-Cheese Meatball Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 pizza
 
Ingredients
  • 1 large pizza dough (I used my bread machine pizza dough)
  • 1/2 cup pizza sauce (I used my homemade sauce)
  • 8 Italian cooked meatballs, cut in half (I used my homemade meatballs. See the note below)
  • Any other desired toppings (I added mushrooms and black olives... plus a few pinches of dried red pepper flake)
  • 1 cup shredded provolone cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup shredded fresh Parmesan cheese
Instructions
  1. Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
  2. Preheat oven to 420 F
  3. If using store-bought pizza dough or crust, prepare per the package instructions.
  4. Ladle sauce onto the pizza and spread out edge-to-edge.
  5. Distribute the meatballs around the pizza.
  6. Add any other toppings that you desire.
  7. Sprinkle with the cheeses.
  8. Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.

Grilled Bell Pepper Pizza

Anita and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!
Grilled Bell Pepper PizzaGrilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us!

You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.

Grilled Bell Pepper Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bell peppers (various colors)
  • Olive oil
  • Pizza sauce
  • Your favorite toppings (black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc)
  • Shredded mozzarella cheese
Instructions
  1. Fire up your grill for direct cooking over medium-high heat.
  2. Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4" - 1/2" deep bowl.
  3. Remove any seeds.
  4. Brush the outsides of the peppers with the oil.
  5. Add your favorite toppings up to the top of the pepper 'bowls'.
  6. Add cheese and place onto the grill.
  7. Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice. I could’ve used the same toppings on a ‘regular’ pizza crust, but we prefer flatbread pizzas. Crunchier. Lower in carbs (so I can eat more). And well, kind of fun to eat. They also make for great appetizers. Big honkin’ slices of thick crust pizza aren’t the best appetizers.
Antipasto Flatbread PizzaThere’s no real sauce on this pizza. But, it is definitely not dry. Go crazy with the toppings, but if you do use lots of ‘wet’ ingredients, like marinated peppers or olives, drain them a bit before putting them onto the pizza. Flatbread can get soggy if you overload it with sauce or moist toppings.

Antipasto Flatbread Pizza
Author: 
Recipe type: Main or Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
 
Ingredients
Toppings (divide equally between the two flatbreads)
  • 2 teaspoons garlic powder
  • 1 cup shredded cheese (Mozzarella, provolone, Italian blend, whatever you prefer)
  • 1/4 cup grated Parmesan cheese
  • Dried red pepper flakes
  • 8 slices Genoa salami, sliced thin or chopped
  • 2 slices prosciutto, sliced thin, torn or chopped
  • Pepper rings, to taste
  • 1/4 cup baby artichoke hearts, drained, chopped
  • Black or green olives, to taste, chopped or sliced
Other topping ideas
  • 2 roasted red peppers chopped
  • Pepperoni, sliced thin or chopped
  • Smoked ham, sliced thin or chopped
  • Sopressata ham, sliced thin, torn or chopped
Instructions
  1. Preheat oven to 375 F.
  2. Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  3. Sprinkle both flatbreads with the garlic powder
  4. Add remaining ingredients.
  5. Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  6. Place under broiler for 30 seconds or so if you want a little char on the toppings.
  7. Slice and serve.

 

Slow Cooker Pizza Casserole

All the flavors of pizza in a casserole, made in a slow cooker. There’s plenty of cheese and pepperoni so you can overlook the lack of a crunchy crust. The perfect one-pot meal on a rainy, cool late winter evening. You can make it more ‘your way’ by adding Canadian bacon, mushrooms, different cheeses… whatever you prefer.
Slow Cooker Pizza CasseroleBe careful to not overcook the pasta. Pasta is not the most slow cooker-friendly item in the world. If you over cook the pasta it will become mushy. Not happy mushy either. So error on the side of caution and serve this slow cooker pizza casserole as soon as the pasta is cooked.

Also check out my slow cooker ravioli lasagna. It has all the flavors of lasagna in a simple slow cooker dish.

Slow Cooker Pizza Casserole
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 pound bulk Italian sausage
  • 1/2 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup water
  • 4 ounces sliced pepperoni, divided
  • 1 small green bell pepper., chopped
  • 2 teaspoon dried oregano
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups mozzarella cheese shredded, divided (plus more for garnish if desired)
  • 2 cups uncooked pasta
  • Freshly chopped parsley and freshly grated Parmesan for garnish, if desired
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Crumble in the sausage and cook until almost done.
  3. Add the onion and cook until the meat is completely done.
  4. Add the garlic and cook for one more minute.
  5. Transfer meat to a slow cooker set to low.
  6. Stir in the tomatoes, water, all but 12 slices of the pepperoni, the oregano, salt, pepper, and 1 cup of the cheese. Mix well.
  7. Add the pasta and stir.
  8. Top with the remaining pepperoni and cheese and cover.
  9. Cook for 5 hours and serve garnished with parsley, Parmesan and more mozzarella cheese.

Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. All served on low-carb flatbread pizza crusts that take only a few minutes to bake. It really doesn’t get any easier than these pizzas.

Thin flatbread pizza crusts are quickly becoming a staple in our home. I keep homemade pizza sauce on hand in the freezer, so I can whip together a quick dinner by just adding some cooked sausage or chicken or whatever I have on hand. They’re also a great way to use up leftovers, from tomato slices to turkey.
Buffalo Chicken Flatbread PizzaYou can leave off the blue cheese crumbles and Ranch dressing and instead drizzle these pizzas with blue cheese salad dressing.

Buffalo Chicken Flatbread Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Place pizza crusts on baking sheets and bake for 2-3 minutes. Remove.
  3. Spread pizza sauce out evenly onto the crusts.
  4. Sprinkle with chicken, mozzarella and blue cheese crumbles.
  5. Bake for 4-5 minutes or until mozzarella has melted.
  6. Drizzle with Ranch dressing and garnish with cilantro.
  7. Cut each crust into 4 slices and serve.

 

Bread Machine Pizza Dough

I flat-out absolutely cannot bake. I’ve tried and tried. I am missing whatever gene is required to make perfect bread, dough, rolls or biscuits from scratch. So that’s why I have a bread machine. I’ve been using mine more and more lately, and one of the recipes I love to make in it is this pizza dough.

This dough is soft and a bit sweet, but with a little heat too. The bottom gets nice and crunchy while the top stays as soft as you can imagine.
Bread Machine Pizza DoughThis recipe makes a large pizza. I usually cut the dough in half and make two medium sized pizzas, cooking them on my Weber Performer grill using a pizza stone. If you are cooking your pizza on a stone, make sure to lightly dust the stone with corn flour before placing the dough onto it. It prevents sticking and helps you get a nice crunchy crust.

Bread Machine Pizza Dough
Prep time: 
Cook time: 
Total time: 
Serves: 1 large pizza
 
Ingredients
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white sugar
  • 1 teaspoon sea salt
  • 3 cups all-purpose flour
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried cilantro
  • 1/4 teaspoon paprika
  • 1/4 - 1/2 teaspoon dried red pepper flake
  • 2 1/4 teaspoons active dry yeast
Instructions
  1. Place the ingredients into your bread machine in the order listed.
  2. Select the dough cycle on your machine.
  3. When done, let the dough rest 5-30 minutes then remove.
  4. Roll out to the desired shape and size.
  5. Add toppings.
  6. Bake in an oven at 425 F or on a pizza stone on a grill for 10-12 minutes or until done.

 

Pizza Hot Dogs

Yes! Give me a pizza hot dog any day and I’m a happy guy! Great sauce and ooey-gooey cheese with a little basil. What is there not to like?

Pizza Hot DogsI make a big batch of marinara sauce in our slow cooker and keep some on hand in the freezer for easy meals like this one. Just warm the sauce a bit and spoon it over a cooked dog.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Pizza Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 beef hot dogs (or substitute halved Italian sausages for even more pizza flavor)
  • 2 hot dog buns
  • 1/4 cup marinara sauce (I used our slow cooker sauce)
  • 4 slices of fresh mozzarella cheese
  • Pinch of fresh basil chopped (or substitute a bit of dried)
Instructions
  1. Cook dogs and warm buns as desired.
  2. Place dogs on buns and top with sauce and cheese.
  3. Place under broiler just long enough to start melting the cheese.
  4. Sprinkle with basil and serve.

Pizza on the Char-Broil Big Easy

I recently picked up a few stackable ovens for my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I knew I’d get a lot of use out of them, making everything from pizzas like these to bread to pies. I actually bought a single oven to try and then after great success I ordered two more. The ovens fit together so that you can have up to 3 at a time in the Big Easy. Each has a lid, but of course I removed the lid for the picture below… otherwise you’d just see a black lid!

Pizza on the Char-Broil Big EasyI picked up some store-bought mini crusts (the insides of the ovens are about 9″ in diameter) and made some super-simple pizzas: homemade sauce, fried pepperoni (if you can fry pepperoni slices without sampling any, you are super human or from another world), mushrooms, and cheese. 10 or so minutes later we were enjoying a great little pizza hot off the Big Easy!

Note: When you first get your ovens I suggest you ‘season’ them a bit by first washing them with soap and water, and then put them into a hot Big Easy for 20 or so minutes to burn off the ‘new’. Let them cool completely before using. Also, stacking the ovens can be a challenge if they aren’t nice and round. Mine weren’t very round when I first received them. But with a little work you can get them to fit inside each other.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Pizza on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Mini pizzas cooked on the Char-Broil Big Easy Oil-less Fryer
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Slather crusts with the sauce and add your desired toppings.
  3. Place pizzas into the Big Easy ovens and stack them if using more than 1.
  4. Cook for 10-15 minutes or until the cheese is melted (well, assuming you're using cheese) and has started to brown.