Save This spaghetti and meatball pizza transforms two beloved Italian-American classics into one showstopping dish that never fails to impress dinner guests. The first time I created this fusion masterpiece, I was looking for a creative way to use leftover spaghetti and meatballs, but it quickly became a requested favorite that deserves its own dedicated preparation.
I originally made this for my nephew who couldn't decide between pizza and spaghetti for his birthday dinner. The look on his face when I brought this to the table was priceless, and now it's become our special tradition for celebrations.
Ingredients
- Ground beef: Provides richness and familiar flavor. Look for 80/20 lean-to-fat ratio for juicy meatballs
- Ground pork: Adds tenderness and prevents the meatballs from becoming too dense
- Dried spaghetti: Forms the unexpected but delightful topping. Choose a quality brand that holds its shape when cooked
- Marinara sauce: Ties everything together. Use homemade for best results or a premium jarred variety with no added sugars
- Pizza dough: Serves as the foundation. Fresh dough from a local pizzeria yields the best texture
- Mozzarella cheese: Creates that classic stretchy pizza pull. Opt for low-moisture whole milk variety for best melting
- Parmesan: Adds sharp complexity both in the meatballs and as a finishing touch
- Fresh basil: Brightens the rich flavors. Choose vibrant green leaves without any dark spots
Instructions
- Prepare the meatballs:
- Combine ground meats, breadcrumbs, Parmesan, egg, garlic, herbs and seasonings with a light touch. Overmixing will result in tough meatballs. Form into small balls about 1 inch in diameter to ensure they cook through and distribute evenly on the pizza.
- Brown the meatballs:
- Heat a skillet until hot before adding oil and meatballs. Allow them to develop a deep brown crust before turning. This partial cooking adds flavor while allowing them to finish cooking in the oven without drying out.
- Cook the pasta:
- Boil generously salted water before adding spaghetti. Cook until slightly firmer than al dente as it will continue cooking in the oven. Drain thoroughly to prevent a soggy pizza base.
- Sauce the spaghetti:
- Toss still-warm pasta with half the marinara and optional chili flakes. The pasta will absorb some sauce flavors while remaining distinct strands rather than a solid mass.
- Prepare the pizza base:
- Work with room temperature dough for easiest stretching. Create a slightly thicker edge to contain the toppings. The oil brushed on the dough creates a barrier that helps prevent sogginess.
- Layer with precision:
- Spread remaining sauce in a thin layer, arrange sauced spaghetti in an even nest, distribute cheese for consistent melting, and place meatballs strategically for balanced bites.
- Bake at high heat:
- Position rack in the lower third of oven for crispy bottom crust. The high temperature creates contrast between crisp crust and tender toppings.
Save The secret to this recipe is balancing the moisture levels. Too much sauce will make the crust soggy, while too little will dry out during baking. I learned through many iterations that pre-tossing the pasta with just enough sauce creates the perfect consistency while keeping the crust crispy.
Make-Ahead Options
This pizza works wonderfully as a make-ahead meal with a few adjustments. Prepare the meatballs up to three days in advance and store them refrigerated. You can even freeze the raw meatballs on a baking sheet, then transfer to a freezer bag for up to three months. The sauce can be made weeks ahead and frozen. On pizza day, simply thaw components, cook pasta fresh, and assemble. The assembled pizza can even be prepared earlier in the day and refrigerated until baking time, just allow it to come to room temperature for 30 minutes before baking.
Kid-Friendly Adaptations
Children absolutely adore this playful combination of favorite foods. For picky eaters, consider these modifications: Make smaller meatballs that are easier for little ones to eat. Chop the spaghetti into shorter lengths before adding to the pizza. Omit the chili flakes and reduce any strong herbs. Let kids help with assembly by creating their own personal-sized versions. This has become my go-to recipe for sleepovers and birthday parties, where the novelty factor never fails to impress even the fussiest young diners.
Serving Suggestions
This hearty pizza deserves thoughtful accompaniments to complete the meal. A simple arugula salad with lemon vinaigrette provides a peppery, acidic counterpoint to the rich pizza. Garlic knots or cheesy breadsticks might seem redundant but are perfect for dipping into extra marinara sauce. For beverages, a light Italian red wine like Chianti complements the flavors beautifully for adults, while Italian cream sodas offer a festive non-alcoholic option for all ages. Consider serving the pizza on a wooden board with fresh herbs scattered around for a rustic presentation that enhances the homemade appeal.
Creative Variations
The basic concept of this fusion pizza opens up endless possibilities for customization. Try a carbonara version with pancetta, eggs and black pepper mixed into the pasta before topping. Create a primavera variation by adding roasted seasonal vegetables between the pasta and cheese layers. Experiment with different pasta shapes like bowties or rotini for varied texture. Swap traditional meatballs for Italian sausage crumbles, chicken meatballs, or even plant-based alternatives. The pizza dough itself can be enhanced with herbs, garlic, or a sprinkle of cornmeal for extra crunch and flavor dimension.
Save This playful pizza reminds us that cooking should sometimes be about fun and creativity rather than strict culinary traditions. While Italian purists might raise an eyebrow, the joy this mashup brings to the dinner table is undeniable. Embrace the unexpected combination and watch as it becomes a requested favorite in your home too.
Recipe FAQs
- → Can I use store-bought meatballs?
Yes, store-bought meatballs can save time. Just brown them as you would homemade ones before topping the pizza.
- → Should the spaghetti be fully cooked before baking?
Yes, cook spaghetti until just al dente so it absorbs flavors but doesn't become mushy during baking.
- → What cheese works best for the topping?
Mozzarella offers great melt and flavor. A sprinkle of Parmesan adds extra depth and sharpness.
- → How do I keep the crust from getting soggy?
Brush the dough with olive oil, and avoid over-saucing. Bake at high heat for a crispy base.
- → Is this adaptable for vegetarians?
Yes, substitute meatballs with plant-based alternatives and confirm cheese fits dietary needs.