The most perfect pizza, topped with fontina cheese, sliced meatballs and fresh basil. Pizza will never be the same, this is a total game changer.
So recently I switch from my baking stone to a baking steel. I didn't even know something like this existed, but I found them on instagram and the pizza always looked killer. Like straight out of a pizza oven type of pizza, fluffy edges, spotted under the crust. So this is my first pizza with my new steel and I love it so far.
This pizza was modeled after one of my favorite pizzas here in Phoenix at a nearby wine bar. Of course mine has extra meatball slices, extra basil, just extra extra everything. This recipe doesn't have ingredient measurements, if you notice, it's just what's on it.
Because pizza is just about eyeballing so I don't think you need amounts. The cheese is just equal parts mozzarella and fontina.
Instead of making meatballs, I highly suggest taking a look at your local grocery store for premade fresh meatballs, they should be in the meat section of the market. Then just bake them, slice them, and put them on the pizza. That's all I did.
I'm not trying to make homemade meatballs and a homemade pizza in the same night. Right!? Everything takes just minutes on the baking steel.
Do you LOVE pizza? Check out some of my favorite pizza recipes!
Roasted Potato Pizza
Best Cheese Pizza
Mellow Mushroom Copycat Kosmic Karma Pizza
Bomb BBQ Chicken Pizza
Spinach & Feta Pizza
Hawaiian Pizza with Olive Oil Base
Green Vegetable Pesto Garden Pizza
Caesar Salad Pizza
Mellow Mushroom Pacific Rim Copycat Pizza
1 pizza dough ball
Pizza sauce (less is more)
Mozarella cheese, sliced or grated
Fontina Cheese, grated
Meatballs, cooked per package direction and then sliced
Fresh basil leaves
(There are NO measurements for this pizza, everything is as much, or, as little as you want. This recipe is made using a baking steel, if using a pizza stone cook at 475 the entire time and don't turn it to broil)
Preheat oven to 500
Stretch dough and lay it on a pizza peel that has been floured thoroughly
Top the dough with pizza sauce, mozzarella, shredded fontina and sliced meatballs
Turn your oven to broil
Launch onto the pizza baking steel
Keep the heat at broil for 2-3 minutes for an initial boost in rise
Turn the oven back down to 500 and cook an additional couple minutes until cooked
Use the peel to remove the pizza from the oven
Top with the fresh basil, cut and serve