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. Leftover 4-cheese meatball pizza? Nope.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
As much as I love my meatball sandwiches, meatballs on a pizza are my favorite. Also try my cafeteria-style pizza.
4-Cheese Meatball Pizza
- 1 large pizza dough I used my bread machine pizza dough
- ½ cup pizza sauce I used my homemade sauce
- 8 meatballs cooked, cut in half (I used my homemade meatballs. See the note below). If using frozen, thaw first.
- Any other desired toppings I added mushrooms and black olives… plus a few pinches of dried red pepper flake
- 1 cup provolone cheese shredded
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- ⅓ cup fresh Parmesan cheese shredded
- 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.
- Preheat oven to 420 F
- If using store-bought pizza dough or crust, prepare per the package instructions.
- Ladle sauce onto the pizza and spread out edge-to-edge.
- Distribute the meatballs around the pizza.
- Add any other toppings that you desire.
- Sprinkle with the cheeses.
- Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.
Nutritional values are approximate.