Meatball Pizza

Planning a Father’s Day menu? Try these mouth-watering comfort-food recipes from Eat Delicious author Dennis ‘The’ Prescott

Makes two 12-inch pies



  • • 1 lb best-quality ground beef (80% lean)
  • • 1 large free-range egg
  • • ½ cup panko bread crumbs
  • • ¼ cup whole milk
  • • ¼ cup grated Parmesan cheese
  • • 1 tsp dried oregano
  • • ½ tsp garlic powder
  • • ½ tsp red pepper flakes
  • • ¼ tsp onion powder
  • • ½ tsp sea salt
  • • ¼ tsp freshly cracked black pepper


  • • 1 recipe pizza dough (Eat Delicious has a great recipe)
  • • 1 cup pizza sauce (Eat Delicious has a recipe)
  • • 8 oz fresh mozzarella cheese
  • • 4 tsp olive oil
  • • ¼ cup fresh basil leaves, cut into chiffonade
  • • ¼ cup grated Parmesan cheese


  1. Place a pizza stone in the oven and preheat the oven to 450° F. Line a large baking sheet with parchment paper.
  2. Make the meatballs: Combine all the meatball ingredients in a large bowl and mix gently with your hands. Roll the mixture into golf ball–size balls in the palms of your hands (for 14 to 16 meatballs). If the meatballs look a little big, fear not! They will shrink as they cook. Set the meatballs on the baking sheet, leaving at least 1 inch of space between each, and bake for 15 minutes, or until nicely browned and cooked through. Set aside.
  3. Make the pizza: Increase the oven temperature to 550° F and let the pizza stone preheat for 30 minutes.
  4. Roll out the dough into two 12-inch rounds on parchment paper. Spread ½ cup of the pizza sauce on each dough round, leaving 1 inch around the edges bare. Divide the meatballs between the pizzas and break the mozzarella over the top. Drizzle 2 tsp of the olive oil over each pizza.
  5. Working one at a time, transfer the pizzas to the preheated oven and bake for 6 to 8 minutes, until the crust is perfectly crisp and the cheese is melted.
  6. Top with the basil and Parmesan.
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