Spicy Meatball Pizza

TYPE

INGREDIENTS

Ingredients: 1 270g Poolish Neapolitan pizza dough ball (outdoor pizza oven required with Neapolitan dough; or alternatively, use your favorite New York style or grocery dough for cooking in a regular kitchen oven) 5oz Whole Milk Low Moisture Mozzarella 3-4 oz San Marzano tomatoes (A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!) 4 HCO Meatballs 2 tbsp Hot Crispy Oil

INSTRUCTIONS

Summary: These are not your grannies' meatballs. And this is not your everyday pizza. Meatballs are kicked up a notch by topping them with Hot Crispy Oil, adding the perfect amount of heat and a crunch that makes every bite just that much better. Instructions: Preheat your outdoor pizza oven for 25 minutes or until it reaches ~800F – 900F. Lightly dust your counter and stretch your dough ball until 12” round. Place dough onto a lightly floured pizza peel. Add tomato sauce, followed by mozzarella cheese. Cut meatballs in half and evenly spread around the pizza, cut side facing down. Bake pizza for 2 minutes or until the crust is crispy. Remove the pizza from the pizza oven and place on a wire rack to cool. Top each meatball with Hot Crispy Oil