Meatball ricotta pizza

This ricotta meatball pizza is an amazing comfort dish! These meatballs are super tasty and juicy! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.

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You will need:

Preparation

1

Cook the meatballs: Preheat the oven to 400° F for the meatballs.

Line a baking sheet with parchment paper or a non stick liner. Place the meatballs on the baking sheet and bake 20 minutes or until fully cooked. Increase the temperaure to 450° F for the pizza.

Note: ensure the meatballs are cooked to a minimal internal temperature of 160F.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the meatballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

4

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices.

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beef & pork meatballs

180 gr

360 gr

540 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

250 ml

ricotta

60 ml

120 ml

180 ml

mozarella

90 gr

180 gr

210 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

tomatoes

balsamic dressing

45 ml

90 ml

135 ml

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps: