The first cooking show I ever saw was like
five years ago and it was Rachael Ray
making this Mega Meatball Pizza.
five years ago and it was Rachael Ray
making this Mega Meatball Pizza.
I was mesmerized by this recipe.
It seemed so simple.
I made this Mega Meatball Pizza that evening and it was delicious and a family favorite and I've been making it
ever since.
It seemed so simple.
I made this Mega Meatball Pizza that evening and it was delicious and a family favorite and I've been making it
ever since.
So let's git right to it shall we, cuz I am hungry just looking at all these pizza pictures again. Gahhh!!!!
Here's the fixins!
*Simple ingredients
*Easy to make
*Fantastic flavor
*Quick cleanup
Wait!!!
While I'm writing this, Ima get out something to munch on...see, some of my family members and I are a doing a Biggest Loser contest.
You know, who can lose the most weight in three months.
Now, I figure I have an advantage because I have experience at being a loser.
Uh huh.
Don't let my charming wit and propensity to post big food pictures fool you.
I am often times a loser.
P.S. I don't know what a force field is, I just thought it sounded funny.
See what I mean. Case in point.
L - O - S - E - R.
See what I mean. Case in point.
L - O - S - E - R.
So
moving on,
let's slather some of that olive oil and cornmeal on a baking sheet.
I use a cookie sheet with this particular recipe. I like the crust texture better than when I use my bakng stone.
Then use your magic finger mastery skillz (while blurting out a few frustrating words) and attempt to spread the refigerated pizza dough evenly on the sheet or bakng stone. OH! I use 1 1/2 rolls of refrigerated pizza dough. One roll does not quite do it and two is too much dough.
By the way, the dough is the important part of this pizza,
so DO NOT skimp on any ingredients.
Wel, now that the dough is on the baking sheet, take a fork and poke holes in it. Then add your chopped rosemary and salt and pepper.
so DO NOT skimp on any ingredients.
Wel, now that the dough is on the baking sheet, take a fork and poke holes in it. Then add your chopped rosemary and salt and pepper.
And this is what the crust should look like before popping it into a 425 degree oven for 10 minutes.
So while the crust is cooking in the oven, throw your ground sirloin in the pan with a couple drizzles of olive oil.
Add the
onions
and
garlic.
OKay, now add your tomato paste, parsley, parmesan, and salt and pepper.
The meatball mixture should look something like this when it's all mixed together.
Mmmmm. Smells awesomely and heavenly!
Pick a few bites of meat out of the pan and eat them.
No really, do.
It's that good.
Check on the crust in the oven,
remove after ten minutes.
Oh how
lovely!
Lovely,
lovely, tasty
rosemary
pizza crust.
It's just waiting for it's toppings...
Go ahead and spread the ground sirloin onto the piza crust....
 |  |
See how this looks?
And that's even BEFORE putting the mozzarella on!
Now let's put the fresh balled mozzarella
on...YUM!!!
DO NOT use shredded bagged mozzarella.
Just.don't.do.it.
Spring for the fresh stuff, in the ball, you can find this in the section by the delis at both HyVee and Fareway.
 |  |
So throw the pizza in the oven just until the cheese melts and is golden...oh, maybe seven L O N G minutes.
And
TA-DAAA!!!!
We have the Mega Meatball Pizza masterpiece.
Care
for a
corner
piece?
Go ahead, have a seat...
I'll get ya a piece.
Will this do?
Have a napkin ready, cuz guaranteed you will have some of that tomatoey beef goodness dribble on your lap.
Mmmmmmmmm!!!
The sweet rosemary crust with the savory meat is fantabulous. And the fresh mozzarella takes it to the highest level.
Well, I hope you will try this recipe out
sometime!
OH crap! I need to embed the recipe.
Here, just a sec....
| Mega Meatball Pizza I saw this on Rachael Ray’s 30 Minute Meals show like five years ago on the Food Network www.foodnetwork.com Check out all of Rachael’s cooking shows and recipes on the Food Network Courtesy of www.turnkeyqualitycars.com Ingredients 1 pizza dough, store bought or from your favorite pizza shop A palm full all-purpose flour or cornmeal Extra-virgin olive oil, for drizzling, plus 2 tablespoons – 2 turns of the pan 2 tablespoons finely chopped rosemary leaves, a couple of sprigs Coarse salt 1 1/2 pounds ground sirloin 1 medium onion, finely chopped 4 to 6 cloves garlic, finely chopped Black pepper 1 (6-ounce) can tomato paste 1/2 cup grated Parmigiano-Reggiano A handful flat-leaf parsley, chopped 1 teaspoon dried oregano 3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated Directions Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes. | |
Oh hey,
look!
It's a bird.
It's a plane.
Wait,
It's
Super
Boy!!!!!!!
Little Boy Blue really enjoys his Grandpa's airplane rides.
I'll bet he'll enjoy eating Rachael Ray's Mega Meatball Pizza too.
Well,
once he gets teeth anyway.
Okay, catch ya'll next time!!
Will be posting some super good recipes out of that $5 Glycemic Index cookbook I picked up a couple weeks ago. And those recipes are tasty and super delicious!
Have a great Thursday guys!
Nice weather eh???!!!
