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meatball pizza with mushrooms

Meatball Pizza with Mushrooms

This Meatball pizza with mushrooms is amazing. It's savory and sumptuous. 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.
5 from 6 votes
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Course: dinner, Lunch
Cuisine: Italian
Keyword: basil, crimini mushrooms, garlic, meatball, meatsauce, mozzarella, mushrooms, passata, pizza, pizza oven, shitake mushrooms
Prep Time: 10 minutes
Cook Time: 1 minute
Resting time: 3 days
Total Time: 3 days 21 minutes
Servings: 2 people
Calories: 1105kcal
Author: Anneke Silva

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
US Customary - Metric

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.
    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.
    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.
    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.
    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.
    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.
  • 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.
    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.
    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.
    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.
    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.
    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.
    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
    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.
    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.
    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.
    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.
    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.
    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.

Notes

Assumes one full pizza serves 2 people.
Pizzas may serve 1-2 people depending on if other side dishes are included.
Meatball portion of this recipe makes ~ 14 total meatballs, but only 2 are needed for the full pizza.
The dough for this recipe makes 4 pizzas, so only 1/4th is needed for this recipe.

Nutrition

Calories: 1105kcal | Carbohydrates: 97g | Protein: 32g | Fat: 68g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 878mg | Potassium: 1990mg | Fiber: 11g | Sugar: 19g | Vitamin A: 2426IU | Vitamin C: 40mg | Calcium: 334mg | Iron: 12mg