Meatball Pizza Recipe

Short description

This meatball pizza recipe transforms a loaf of ciabatta bread into a hearty, flavorful pizza. Topped with juicy meatballs, tomato sauce, mozzarella, roasted peppers, pesto, and fresh arugula, it’s a deliciously easy way to enjoy pizza night at home.

Why You’ll Love This Recipe

• Uses ciabatta bread as a quick, crispy pizza base.
• Packed with layers of flavor from tomato sauce, pesto, and olive oil.
• Juicy meatballs make this pizza extra hearty and satisfying.
• Quick to prepare and ready in under 30 minutes.
• Perfect for weeknight dinners, game day, or casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large loaf of ciabatta bread
6–8 quick and easy meatballs (cooked)
2 cups 15-minute tomato sauce (or store-bought pizza sauce)
8 oz mini fresh mozzarella cheese balls
1 cup roasted red and green pepper strips
½ cup pesto sauce
½ cup olive oil
½ cup arugula

Directions

1. Preheat oven to 375°F (190°C).
2. Slice ciabatta bread in half horizontally.
3. Spread tomato sauce evenly over the cut sides of the bread.
4. Arrange cooked meatballs, mozzarella balls, and roasted peppers on top.
5. Place the bread halves on a baking sheet and bake for 8–10 minutes, or until cheese melts and bread is crisp.
6. Remove from oven, dollop with pesto, and garnish with fresh arugula.
7. Drizzle with olive oil, slice, and serve immediately.

Servings and timing

Serves 4–6.
Preparation time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes.

Variations

• Use naan, baguette, or flatbread instead of ciabatta.
• Swap mini mozzarella for shredded mozzarella or provolone.
• Add black olives, mushrooms, or caramelized onions for extra toppings.
• Use turkey or chicken meatballs for a lighter version.
• Make it vegetarian by skipping meatballs and adding grilled veggies.

Storage/Reheating

Store leftovers in the fridge for up to 2 days in an airtight container.
Reheat in a 350°F oven for 8–10 minutes until warmed through.
Not recommended for freezing as bread may become soggy.

FAQs

1. Can I use store-bought meatballs?

Yes, precooked store-bought meatballs work great for this recipe.

2. Do I need to cook the meatballs first?

Yes, the meatballs should be fully cooked before topping the pizza.

3. Can I use a different type of bread?

Yes, flatbread, French bread, or naan make great alternatives.

4. Can I make this vegetarian?

Absolutely—skip the meatballs and load up on roasted vegetables.

5. What’s the best way to roast peppers?

Slice peppers, drizzle with olive oil, and roast at 400°F for 20–25 minutes until tender and slightly charred.

6. Can I prepare this ahead of time?

You can assemble the bread with sauce and toppings ahead, then bake just before serving. Add arugula and pesto after baking.

7. Can I freeze leftovers?

It’s not recommended, as the bread may lose its texture when thawed.

8. How do I prevent the bread from getting soggy?

Toast the bread lightly before adding toppings for a sturdier base.

9. Can I use regular mozzarella instead of mini balls?

Yes, slice or shred mozzarella and use it as a topping.

10. What can I serve with meatball pizza?

It pairs well with a simple green salad, garlic bread, or roasted vegetables.

Conclusion

Meatball pizza on ciabatta bread is an easy, flavorful twist on traditional pizza. With juicy meatballs, melted mozzarella, roasted peppers, pesto, and arugula, it’s a perfect balance of hearty and fresh. Quick to make and endlessly adaptable, this recipe is a winner for pizza night or casual gatherings.

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