Meatball and Pepperoni Pizza
This pizza is for all the meat lovers out there. In true Texas fashion, this meat-heavy pizza was originally developed for a unique oven that is both a brisket smoker on top and a pizza oven on bottom, giving this pizza a singular smoky flavor. However, if you don’t have this wood-fired pizza oven and smoker, not to worry—a regular oven or grill works just as well. Feel free to make your own meatballs, use store-bought or replace meatballs with ground sausage.
Ingredients
- 1 regular-crust pizza dough
- 1 T. olive oil
- ¾ c. red pizza sauce
- 2 c. meatballs or 1 c. ground sausage
- ¾ c. pepperoni slices
- 1 c. sliced mozzarella
- ½ c. red onion thinly sliced
- 8-10 fresh basil leaves whole
Instructions
- Brush a regular crust pizza dough with olive oil. Then spread a thin layer of your favorite red pizza sauce across the dough.
- Top the sauce with whole meatballs, pepperoni slices, sliced mozzarella, sliced red onion and whole leaves of fresh basil.
- Bake at 400° on a non-stick baking pan (425° for all other pans) in your kitchen oven for 20-35 minutes or until the crust is golden brown and crispy and the cheese is melted. (If using an outdoor pizza oven, cook-time will likely be shorter.)