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Oh My! Meatball Pizza
I make a lot of pizzas that are lighter, and often vegetarian. This pizza is quite the opposite, and
my new favorite (for a short while, anyway). Tender meatballs take on a delicate char and crispness
on the outside from the intense heat of the pizza oven. A little mild dry salami and garlicky tomato
sauce round out the flavor. I also like to add a little sliced green onion, but that is purely optional.
Yields 1 10 inch pizza
1 10-ounce ball Artisan Fire Pizza
Dough
2 ounces Oven-roasted Pizza Sauce
2 ounces scamorza cheese, cut into
1/2-inch cubes
Mild dry salami (choose a rather soft
one if possible), cut to 1/8-inch dice
4 golf-ball-size Italian meatballs,
pre-cooked and cut in half (I like Chef
Anne Burrell’s recipe)
Green onion, sliced (optional)
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Working on a lightly-floured surface (we use Caputo ’00 flour), form
the dough into a 10-inch pizza. Spread the sauce into an even layer.
Distribute the cubed cheese, followed by the salami and meatballs.
Transfer to the pizza oven directly on the cooking deck and bake for
2 to 3 minutes until the the cheese is melted through and the crust is
browned. Rotate several times for even baking.