Spaghetti and Meatball Pizza (Print)

Enjoy crispy crust, saucy spaghetti, juicy meatballs, and gooey cheese for a unique Italian-American comfort dish.

# Components:

→ For the Meatballs

01 - 250 grams ground beef
02 - 125 grams ground pork
03 - 1/4 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ For the Spaghetti

11 - 100 grams dried spaghetti
12 - 1/2 teaspoon salt (for pasta water)

→ For the Sauce

13 - 1 cup marinara sauce (plus extra for serving)
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon chili flakes (optional)

→ For the Pizza

16 - 1 medium pizza dough (approximately 300 grams), homemade or store-bought
17 - 1 cup shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese
19 - 1 tablespoon olive oil (for brushing)
20 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat your oven to 230°C (450°F). Line a baking sheet with parchment paper or prepare a pizza stone.
02 - In a large mixing bowl, combine all ingredients for the meatballs. Mix gently until just incorporated. Shape the mixture into 16 small meatballs. Heat a skillet over medium heat with a small amount of olive oil. Brown the meatballs on all sides, which should take about 5 minutes. Remove from heat and set aside.
03 - Bring a pot of generously salted water to a rolling boil. Add the spaghetti and cook until it is al dente, approximately 7 minutes. Drain the spaghetti thoroughly.
04 - In a clean bowl, gently toss the drained spaghetti with 1/2 cup of marinara sauce. If using, incorporate the chili flakes at this stage.
05 - On a lightly floured surface, stretch the pizza dough into a circle approximately 12 inches in diameter. Carefully transfer the dough to the prepared baking sheet or pizza stone.
06 - Lightly brush the pizza dough with olive oil. Spread the remaining 1/2 cup of marinara sauce evenly over the dough, leaving a small border of about 1 cm.
07 - Arrange the sauced spaghetti uniformly over the pizza base. Distribute the shredded mozzarella cheese evenly over the spaghetti. Nestle the browned meatballs on top of the mozzarella layer. Finish by sprinkling with grated Parmesan cheese.
08 - Bake the pizza in the preheated oven for 12 to 15 minutes, or until the crust achieves a golden-brown hue and the cheese is melted and bubbling.
09 - Remove the pizza from the oven. Garnish generously with fresh basil leaves. Slice the pizza and serve immediately, offering extra marinara sauce on the side as desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Perfect for using up leftover pasta or sauce
  • Creates a guaranteed wow factor for family dinners or gatherings
02 -
  • Each slice contains a complete balanced meal with protein, carbs and vegetables from the sauce
  • The recipe easily scales up for larger gatherings
  • Leftovers reheat beautifully in a skillet with a lid
03 -
  • Always partially cook the meatballs before adding them to the pizza to ensure food safety and proper texture
  • A pizza stone preheated for at least 30 minutes creates the crispiest crust possible
  • Let the finished pizza rest for 2-3 minutes before slicing to allow the cheese to set slightly and prevent topping avalanches

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