This easy recipe from Wewalka makes a delicious Meatball Pizza in 20 minutes.
- 2 packages Wewalka Bistro Pizza Dough
- 2 tbsp canola oil
- 2 onions, sliced thin into rings
- 1 14-ounce can whole tomatoes, drained
- 8 ounces shredded Mozzarella
- 1 ounce grated Parmigiano-Reggiano
- Handful chopped parsley
- 12 ounces ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp minced onion
- Salt and pepper (to taste)
- 1 tbsp canola oil
Preheat oven to 400°F.
To make meatballs, combine ground beef, breadcrumbs, egg, minced onions, 1/2 tsp. salt and pepper. Form into 1/20-inch balls. In non-stick skillet, heat 1 tbsp of canola oil over medium-high heat. Add meatballs moving around until well browned, about 4-5 minutes. Wipe skillet clean.
Heat 1 tbsp of oil over med heat and stir in onions, and salt until the onions begin to brown, about 8 mins. Reduce to medium low and cook until caramelized, about 15 minutes longer.
In food processor, pulse tomatoes about 6-8 times and strain through sieve. Discard liquid and season strained tomatoes with salt, pepper, and 1 tbsp of olive oil.
Unroll refrigerated Bistro Pizza Dough on enclosed parchment paper and place on a baking sheet. Spread half the sauce. Top with half the meatballs, mozzarella, onions, and Parmagiano-Reggiano. Repeat for the second pizza on second baking sheet.
Bake for 15-20 minutes. Sprinkle with parsley after the bake to garnish.