Meatball Pizza with Mushrooms
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. This helps keep the content on this site free. Please read full disclosure (Disclaimer) for more information.
This Meatball pizza is amazing. Savoury chew from the meatball, richness from the mozzarella, acid from the marinara, and a beautiful chewy crust.
In my opinion the best pizza is Neopolitan style with a thin base and a chewy soft crust, baked in under a minute at searing hot temperatures. The best pizza I’ve ever had was in an adorable little restaurant in Sorrento near Napoli (Naples) on the Almafi Coast of Italy.
This perfect pizza experience can’t be perfectly replicated without a proper wood burning pizza oven, this recipe will help you get quite close.
This Meatball Pizza with Mushrooms is delicious. Savoury chew from the meatball, richness from the mozzarella, acid from the marinara, and a beautiful chewy crust. The hearty meatballs are beautifully complimented by the earthy mushrooms and the brightness of the marinara sauce. The gooey mozzarella compliments the caramelized crust on the meatballs beautifully. Finally, the flavour and chew from the cold fermented dough is perfectly finished by a quick bake on a very high heat. I promise that if you try this pizza recipe, it will become a favourite in your home.
TOTAL TIME
- Preparation Time – 20 minutes plus 3 days cold ferment
- Cooking Time – 1 minute in a pizza oven, 7 minutes in a traditional oven
- Total Time – 3 days 21 minutes
INGREDIENTS FOR MEATBALL PIZZA WITH MUSHROOMS
All the ingredients for this pizza are easy to source from any local grocer.
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cup Water
Easy Parmesean Meatballs
- 1 lb Ground Beef
- 1 Large Egg
- 1 cup Breadcrumbs, unseasoned
- 1/2 cup Parmesan
- 1 tsp Chili Flakes (optional)
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 cloves Garlic
- 1 tsp Onion Powder
- 3/4 cup Water, lukewarm
- 1/4 cup and 3 tbsp Extra virgin olive oil
- 680 ml Passata
- 4 Basil leaves
Meatball Pizza with Mushrooms
- 2 Crimini Mushrooms, sliced
- 1 tbsp Extra Virgin Olive Oil
- 2 Meatballs
- 3 tbsp Marinara Sauce
- 1/2 cup Mozzarella, shredded
- 1/8 Red Vidalia Onion, diced
WHAT IS 00 FLOUR?
00 Flour is much more finely milled than regular flour. Because of this composition, it results in the much chewier pizza crust characteristic of Neapolitan pizza.
CAN I MAKE THIS WITHOUT A PIZZA OVEN?
Yes. The result will not be the same as if you make it with an open flame, but you will still have a delicious pizza.
DO I HAVE TO USE A PIZZA STONE IN THE OVEN?
If you don’t have a pizza stone you could definitely just use a pan, however I would strongly recommend using one. Pizza stones simulate the base of a pizza oven and help the crust obtain is crisp outside.
CAN I MAKE THIS PIZZA WITHOUT A PIZZA OVEN?
Yes you can. The result will not be the same as if you make it with an open flame, but you will still have a delicious pizza.
WHAT IS A NEAPOLITAN STYLE PIZZA?
Neapolitan pizza originated in Napoli (Naples) and is characterized by a thin soft base and a chewy crust. Because it is so thin, it can’t handle too many toppings.
CAN I MAKE THIS WITHOUT THE 72 HOUR COLD FERMENT?
You can definitely speed up the fermentation process by leaving your dough to rise covered at room temperature until doubled in size, instead of refrigerating it for 72 hours. Alternatively, you can do a 24 or 48 hour cold ferment. When dough ferments the yeast eats the sugar in the dough, resulting in a tangy flavour and good chew. By refrigerating and cold fermenting the dough, that process is slowed thereby allowing more time to develop flavour and chew before the yeast eats all the sugar and begins to turn to alcohol. If possible I strongly recommend allowing your dough to cold ferment for at least 24 hours.
CAN I FREEZE MY PIZZA DOUGH BEFORE BAKING?
If you want to freeze your pizza dough, put it in the freezer instead of fermenting it in the fridge. Make sure to defrost it in the fridge overnight and then leave it on the counter for two hours before using.
IS IT POSSIBLE TO LET MY DOUGH RISE TOO LONG?
Yes. The ideal window of time to cold ferment your dough is between 24 and 72 hours. After 72 hours, the yeast will eat up all the sugar in the dough an start turning it into alcohol which will change the taste.
DO I HAVE TO CRISP THE OUTSIDE OF MY MEATBALLS?
Frying your meatballs until browns and crisp affects both the texture and taste of this dish. By caramelizing the meatballs, you are adding an savoury umami element to the dish, as well as some crisp and texture.
INGREDIENT SUBSTITUTIONS
CAN I USE CANNED TOMATOES INSTEAD OF PASSATA IN MY MEATBALLS?
Passata is crushed, strained, tomatoes. There are many brands and styles of passata. I always buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If at all possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes.
Canned tomatoes on the other hand, can be purchased whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata in my sauce because it results in a smooth and velvety texture that is preferred by my family. If you like a chunkier sauce, use canned tomatoes and simply squish them with your hands before adding them to your pan.
CAN I USE REGULAR ALL PURPOSE FLOUR IN MY DOUGH?
If you don’t have access to 00 flour you can substitute regular all purpose flour instead. The dough may not be quite as tender, but it should still have a nice flavour and chew.
CAN I USE SEASONED BREADCRUMBS IN MY MEATBALLS?
You could substitute Italian style seasoned breadcrumbs for the plain ones in this recipe if you wished, however you will then need to adjust your seasonings. I always buy plain breadcrumbs for two reasons: first, I like to be able to season food to my own liking; second, I find the notion of shelf stable cheese (which is normally in seasoned breadcrumbs) un palatable.
EQUIPMENT FOR MEATBALL PIZZA WITH MUSHROOMS
Cooking With Carbs is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases, but all of the equipment listed on this site is recommended without incentive and are products I strongly believe in.
Below is a list of the main equipment/kitchen tools needed to make Meatball Pizza with Mushrooms.
- Large Bowl
- Cellophane
- Resealable Bags
- Tea Towel
- Measuring Cup – I swear by this measuring cup. When mine eventually broke, I immediately replaced it. I have it in every size. I love that it’s dishwasher save, light, and the measurements can be read from both over head, and the side.
- Bench Scraper
- Pizza Oven or Regular Oven – I use a Gozney Roccbox to make my pizzas, but many friends highly recommend their Ooni Pizza Oven which is extremely similar to mine. I researched both ovens extensively before making my final purchase. Both ovens heat to temperatures much higher than a traditional oven or barbeque, and envelope your pizza in an open flame which ensures a more traditional quick bake.
- Pizza Stone, optional – Before purchasing a pizza oven, I always made my pizza on a stone in either my barbeque or traditional oven. The stone base helps to simulate the floor of a pizza oven while baking.
- Braising Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.
If you don’t have a Braising Pan you can use a heavy bottomed pan.
- Wooden Spoon
- Cookie scoop (3 tbsp) – I highly recommend a cookie scoop in order to make equally sized meatballs. I love my OXO cookie scoop so much that I own it in three sizes. I use the 3 tbsp large scoop in this recipe.
- Chef’s Knife
- Cutting Board
COOKING DIRECTIONS
Although this recipe requires a significant amount of advanced prep to get great dough, once you’re ready to cook it will come together quickly. Following a few simple tips will help you make an amazing Meatball Pizza with Mushrooms.
- Always use 00 Flour for your dough and let it cold ferment for three days.
- Give your meatballs time to caramelize before adding the passata.
- Use good quality extra virgin olive oil.
MAKE AHEAD STORAGE
The meatballs and marinara can be made in advance and stored for up to four days. The dough can also be made in advance and frozen until you are ready to use it.
This recipe makes ~ 14 meatballs, but only 2 meatballs are used for a pizza. What should you do with all those extra meatballs? We recommend a couple of our meatball favourites, a delicious spaghetti and meatballs pasta dish or a satisfying meatball sandwich.
I wouldn’t recommend saving this amazing pizza to eat later. However if you must, I suggest reheating it on a hot pan and not in the microwave.
FINISHED DISH
Enjoy this delicious Meatball Pizza with Mushrooms!
OTHER PIZZA DISHES
Crimini, Shiitake and Oyster Mushroom pizza
Pesto Pizza with Olives, Feta, and Sundried Tomatoes
OTHER MEATBALL DISHES
Easy Parmesan Meatballs with Spaghetti
Flavourful Focaccia Meatball Sandwich
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Meatball Pizza with Mushrooms
Equipment
- Large Bowl
- Cellophane
- Resealable bags
- Tea towel
- Measuring cup
- Bench scraper
- Pizza oven or regular oven
- Pizza stone, optional
- Pan
- Wooden spoon
- Heavy Bottomed Pan
- 3 tbsp cookie scoop
- Chef knife
- Cutting Board
Ingredients
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cups Water
Easy Parmesan Meatballs
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Extra Virgin Olive Oil
- 1 bottle Passata
- 3 Basil Leaves
- 1 lb Ground beef
- 1 Large egg
- 1 cup Breadcrumbs unseasoned
- 1/2 cup Parmesan
- 1 tsp Chili flakes optional
- 2 tsp Kosher salt divided
- 1 tsp Black pepper
- 4 cloves Garlic
- 1 tsp Onion powder
- 3/4 cup Water lukewarm
- 680 ml Passata
- 4 Basil leaves
Meatball Pizza with Mushrooms
- 2 Crimini mushrooms sliced
- 1 tbsp Extra Virgin Olive Oil
- 2 Meatballs
- 3 tbsp Marinara
- 1/2 cup Mozzarella shredded
- 1/8 Red vidallia onion diced
Instructions
Pizza Dough
- Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
- Add the flour, salt and olive oil to a bowl and pour in the yeast.
- Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
- Dust a large surface with flour and turn the dough onto it.
- Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
- Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
- Leave the dough in the fridge for 36 hours.
- Remove the dough from the fridge 2 hours before you plan to use it.
- Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
Easy Parmesan Meatballs
- Put the ground beef, minced garlic, egg, grated Parmesean, onion powder, Kosher salt, pepper, and chili flakes (if desired) in a bowl and mix gently with your fingers.
- Add your bread crumbs to the bowl and mix gently.
- Slowly add the lukewarm water and combine with your fingers. Your mixture will be very moist, but should still hold it’s shape if rolled into meatballs.
- Pour 3 tablespoons of olive oil into a heavy bottomed pan. I like to use my Le Creuset braiser which browns the meat beautifully while still allowing for a clean release.
- Turn your stove to medium high.
- When the oil is glistening, portion out your meatballs and place them into the pan with some room between them. I like to make 3 tablespoon sized meatballs using a cookie scoop.
- Cook for about 5 minutes, until the meatball is browned and released easily from the pan, then turn them over to brown on the other side.
- Cook for another 3 minutes until they are browned and release easily.
- Add 1/4 cup of olive oil and the rest of the minced garlic to the pan with the meatballs, then pour in the passata and the rest of the Kosher salt and mix.
- Turn the heat to medium low, cover the pan, and leave the meatballs and sauce to simmer for 15 minutes.
- Toss in the basil leaves and mix.
Meatball Pizza with Mushrooms
- Slice the mushrooms and onion and add them to the pan with oil.
- On medium heat, fry them until they start to brown.
- Preheat your pizza oven to 700 F or oven to 500 F.
- If you're using an oven and have a pizza peel, place it in the oven now.
- Place your pizza peel into the fridge.
- To form the pizza, press down with your fingers into the center of the dough ball
- Flip and do the same thing on the other side.
- Gently pass the dough back and forth about 6 times between the palms of your hands, letting it stretch as you do so.
- Place the dough back onto the board and using your fingers again stretch the dough by pressing from the center outwards, leaving an edge to form the crust.
- Place a few tablespoons of marinara into the center of your dough ball and spread.
- Sprinkle the mozzarella over the sauce
- Break up two of your meatballs into little chunks and sprinkle them over your pizza. Do the same with the sliced mushrooms and diced onion.
- Place your pizza peel onto the work surface and gently pull your pizza onto it.
- Gently stretch the pizza by pulling it from underneath.
- Place your pizza in the oven and turn as soon as the dough firms. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.
I am a huge pizza fan – I loved your recipe – the meatballs were absolutely delicious – I wish I had made more! Yum!
This is so good! Such an amazing and comforting meal!
We have pizza nights quite often at our house, and this meatball pizza is next on the list! The crust looks incredible and I’m already drooling over it!
I love that every ingredient in this pizza is homemade. Pizza doesn’t get much better than this!
Yummy! This was such a hit on pizza night! My daughter and husband absolutely enjoyed this recipe! We loved the twist of adding meatballs to it! Very excited to make this again.
I have not met a pizza I did not love. Meatballs are awesome, and the perfect addition to this tasty recipe.
Looks delicious. I must admit I have never put meatballs on pizza but what a brilliant idea. I’m making this for sure.
This was really good!! Quickly became a hit at my house for pizza night!
This was sooo good and totally worth the effort of homemade meatballs. It was a perfect combo with the mushrooms and onions. Already thinking about when I can make it again!