- Details
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Parent Category: Recipes
Meatball-Filled Double-Crust Pizza
2 lbs frozen pizza dough, thawed
2/3 cup prepared pizza sauce
1 tsp dried oregano
2 cups shredded Italian cheese blend
1 pkg (12 oz) fully cooked Italian-Style turkey meatballs, cut into
1/4"-thick slices
1 cup ricotta cheese
1/2 cup turkey pepperoni
Place oven rack in
lowest position. Heat oven to 450 degrees F. Coat 12" pizza pan with
nonstick cooking spray. On well floured surface, and with a floured
rolling pin,
roll out half of the pizza dough into 12-inch round, rolling from the center
of the dough to the edge, and turning the dough frequently to keep dough
even.
Carefully lift the dough into the prepared pizza pan, gently fitting it in
pan. Spoon the pizza sauce evenly over dough, leaving a 1/2" border all
around
the edge. Sprinkle with oregano and 1 cup of the cheese blend, up to the
1/2" border. Scatter the sliced meatballs over cheese. Sprinkle the
remaining
1 cup of the cheese over the top. Spoon on the ricotta cheese, dolloping
evenly up to the border. Arrange the sliced turkey pepperoni over the
ricotta.
Roll out the other pound of pizza dough as in Step 1 into a 12-inch round.
Gently lift and fit over the filling on the pizza. Line up the edge with
the bottom crust, gently pulling if necessary. Crimp the top edge with
lower edges as you would with a pie. Cut slits in the top for steam vents.
Bake
the pizza on the bottom rack in the 450 degree F oven for 20-25 minutes or
until the crust is nicely browned and the filling is heated through. Let
the
pizza cool for 5-10 minutes before slicing.
