Ingredients
-
1 egg, lightly beaten
-
¼ cup fine dry bread crumbs
-
2 tablespoon grated Romano cheese
-
2 tablespoon milk
-
½ teaspoon dried marjoram or oregano, crushed
-
1 clove garlic, minced
-
¼ teaspoon salt
-
⅛ teaspoon ground black pepper
-
12 ounce ground beef
-
1 tablespoon olive oil
-
1 recipe Pizza Dough
-
Cornmeal
-
1 recipe Simple Pizza Sauce
-
2 cup shredded provolone cheese (8 ounces)
-
½ cup thin strips yellow sweet pepper
-
¼ cup thin wedges red onion
Simple Pizza Sauce
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
1 8 ounce can tomato sauce
-
½ teaspoon dried marjoram or oregano, crushed
-
¼ teaspoon salt
-
⅛ teaspoon crushed red pepper
Pizza Dough
-
⅔ cup warm water (105°F to 115°F)
-
1 tablespoon olive oil
-
1 package active dry yeast
-
½ teaspoon sugar
-
1 ¾ cup all-purpose flour
-
½ teaspoon salt
Directions
-
Place a baking stone on the lowest oven rack;* preheat oven to 450°F.
-
In a large bowl combine egg, bread crumbs, Romano cheese, milk, marjoram, garlic, salt, and black pepper. Add ground beef; mix well. Shape into 1-inch meatballs.
-
In a large skillet cook meatballs in hot oil over medium-high heat until no longer pink (160°F), turning to brown evenly. Drain on paper towels. Cool slightly; cut in half.
-
On a lightly floured surface, roll each portion of Pizza Dough into a rough 10-inch circle.
-
Sprinkle a baking sheet or pizza peel with cornmeal. Place a dough circle on baking sheet or peel. (When the baking sheet or peel is moved back and forth, the dough should move freely.) Top pizza with half of the Simple Pizza Sauce and half of the provolone cheese; sprinkle with half of the meatballs, half of the sweet pepper, and half of the onion. Use the baking sheet or peel to transfer pizza to preheated baking stone.
-
Bake for 10 to 12 minutes or until crust is golden brown. Use the baking sheet or peel to transfer pizza to a cutting board. Repeat with the remaining dough and toppings. To serve, cut into wedges.
Simple Pizza Sauce
-
In a medium saucepan cook onion, garlic, minced, hot olive oil over medium heat about 4 minutes or until tender, stirring occasionally. Stir in tomato sauce; marjoram, salt, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened.
Pizza Dough
-
In a small bowl combine warm water, oil, yeast, and sugar, stirring to dissolve yeast. Let stand about 10 minutes or until foamy.
-
Meanwhile, in a medium bowl combine 1 cup of the flour and the salt. Stir yeast mixture into flour mixture until smooth. Stir in as much of the remaining flour as you can.
-
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth but just slightly sticky (3 to 5 minutes total).
-
Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 45 minutes).
-
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Use as directed in individual recipes.
*Tip:
If you don't have a baking stone, place each dough circle in a greased 12-inch pizza pan sprinkled with cornmeal. Add toppings and bake as directed.
Nutrition Facts (per serving)
| 428 | Calories |
| 25g | Fat |
| 31g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 428 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 10g | 50% |
| Cholesterol 79mg | 26% |
| Sodium 769mg | 33% |
| Total Carbohydrate 31g | 11% |
| Total Sugars 3g | |
| Protein 20g | 40% |
| Vitamin C 24.8mg | 28% |
| Calcium 272.6mg | 21% |
| Iron 3.2mg | 18% |
| Fatty acids, total trans 1g | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
