Pepperoni and meatball pizza brings together two hearty toppings, tangy tomato sauce, and bubbling mozzarella on a crisp, chewy crust. The key is using small, cooked meatballs and keeping the toppings in a moderate layer, so the center bakes through without turning soggy.
Ingredients
- 1 pound (450 g) pizza dough, homemade or store-bought, at room temperature
- 1/2 cup (120 ml) pizza sauce or thick marinara sauce
- 8 ounces (225 g) low-moisture mozzarella, shredded
- 3 ounces (85 g) pepperoni slices
- 8 ounces (225 g) fully cooked meatballs, about 8 to 10 small ones
- 1 tablespoon olive oil, for the pan or dough edge
- 1 tablespoon finely grated Parmesan
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon all-purpose flour or cornmeal, for shaping, as needed
Instructions
- Heat the oven and pan. Set a rack in the lower third of the oven and heat it to 500°F (260°C), or to the highest temperature your oven allows. If using a pizza stone or steel, place it in the oven while it heats; allow at least 30 minutes for it to get thoroughly hot. For a baking sheet, preheat the oven but leave the sheet out until you are ready to assemble.
- Prepare the toppings. Cut the cooked meatballs into halves or thin slices so they distribute evenly and warm through quickly. If they are cold from the refrigerator, let them sit out while you shape the dough, but do not leave perishable food at room temperature for more than two hours total. Pat pepperoni dry if it looks especially oily. Keep the cheese and sauce ready nearby.
- Shape the dough. Dust a clean surface lightly with flour or cornmeal. Press and stretch the dough into a 12-inch round, working from the center outward and leaving a slightly thicker edge. If the dough keeps springing back, cover it and let it rest for 5 to 10 minutes before trying again. Transfer it to a lightly oiled pizza pan or a piece of parchment sized for your baking surface. Avoid adding excess flour, which can make the crust tough.
- Add the sauce and toppings. Spread the sauce over the dough in a thin, even layer, leaving about a 1/2-inch border. Scatter on the mozzarella, then arrange the meatball pieces and pepperoni over it. Finish with Parmesan and oregano. Use the optional red pepper flakes if you like extra heat. Do not pile on more sauce or toppings than the crust can support; a heavy center is more likely to bake up soft.
- Bake until browned and bubbling. Slide the pizza, still on parchment if using, onto the hot stone or steel, or place the pan on the lower rack. Bake for 8 to 12 minutes at 500°F, or about 12 to 16 minutes at 450°F (230°C). Ovens vary, so begin checking early. The crust should be browned on the bottom and at the edges, and the cheese should be melted with a few golden spots. If your meatballs were chilled, check that the center of the pizza is piping hot; when checking meat itself with a food thermometer, reheated leftovers should reach 165°F (74°C).
- Rest and slice. Transfer the pizza to a board and wait 3 to 5 minutes before cutting. This short rest helps the cheese settle and makes cleaner slices. Brush the crust edge with olive oil if desired, then slice into 8 pieces and serve hot.
Tips
- Choose the right meatballs. Use fully cooked beef, pork, chicken, or turkey meatballs. If starting with raw meatballs, cook them completely before topping the pizza; ground beef and pork should reach 160°F (71°C), while ground poultry should reach 165°F (74°C). Baking them on the pizza from raw can leave the topping greasy and unevenly cooked.
- Keep moisture in check. Thick pizza sauce and low-moisture mozzarella help prevent a wet middle. If using fresh mozzarella, drain and pat it dry well, and use a lighter hand with the sauce.
- Make the crust easier to handle. Room-temperature dough stretches more readily than cold dough. If it tears, pinch the tear closed and let the dough relax briefly rather than pulling harder.
- Use a safe hot surface. A preheated stone or steel improves browning, but it is extremely hot. Use oven mitts and a peel or sturdy, heat-safe tray; never pour cold liquid onto a hot stone.
Serving Suggestions
Serve the pizza as soon as it has rested, with a crisp green salad dressed in vinaigrette to balance the rich cheese and meats. Roasted broccoli, a simple chopped salad, or sliced vegetables with a light dip also make easy sides. For a casual meal, offer extra Parmesan, crushed red pepper, and dried oregano at the table. If serving a crowd, cut smaller squares for an appetizer spread, or make two pizzas rather than crowding extra toppings onto one.
Variations
For a spicier pie, use hot pepperoni or add a few pickled jalapeño slices; drain the jalapeños first so their brine does not soak the crust. For a milder version, use turkey pepperoni and smaller amounts of meatball. You can swap the mozzarella for a blend of mozzarella and provolone, keeping the total cheese amount near 8 ounces. Add thinly sliced red onion or sautéed mushrooms, but cook watery vegetables first. To make a smaller pizza, divide the dough and toppings between two 8- or 9-inch rounds; check them a few minutes earlier because thinner pizzas bake faster.
Storage and Reheating
Refrigerate leftover slices within two hours of baking, or within one hour if the room temperature is above 90°F (32°C). Place them in a shallow airtight container or wrap them well, and use within 3 to 4 days. For longer storage, freeze slices in a single layer until firm, then seal in a freezer-safe bag for up to 2 months for best quality. Thaw frozen slices overnight in the refrigerator or reheat from frozen.
For a crisp base, reheat slices in a skillet over medium-low heat for 3 to 5 minutes, covering briefly to melt the cheese. Alternatively, bake on a tray at 375°F (190°C) for about 8 to 12 minutes, or until hot throughout. A microwave works for a quick portion, but the crust will be softer. Reheat leftovers to 165°F (74°C); do not leave reheated pizza sitting out for more than two hours, and avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Can I use frozen meatballs?
Yes, as long as they are fully cooked. Thaw them in the refrigerator according to the package directions, then cut them into small pieces. You can use them frozen only if the package says they are fully cooked and you allow extra baking time, but thawed pieces distribute and heat more evenly.
Do I need to cook the pepperoni first?
No. Pepperoni is ready to eat and cooks on the pizza. Blotting it with a paper towel is optional, but it can reduce excess surface oil. If you like crisp pepperoni, place some slices on top of the cheese rather than underneath the other toppings.
How do I keep the middle from getting soggy?
Use thick sauce, drain wet ingredients, and avoid overloading the pizza. A fully preheated stone or steel helps the bottom set quickly. If you are using a baking sheet, a dark metal pan can brown the crust more effectively than a thin, pale one.
Can I assemble the pizza ahead of time?
It is best to bake it soon after adding sauce and toppings, since assembled dough can soften as it sits. You can prepare the meatballs, shred the cheese, and portion the sauce up to a day ahead; store them covered in the refrigerator and assemble just before baking.
Can I make this without a pizza stone?
Yes. Use a pizza pan or baking sheet. For better browning, preheat an inverted heavy baking sheet in the oven, then carefully transfer the assembled pizza onto it with parchment. Follow the same doneness cues, since bake time depends on your oven and the thickness of the crust.