Grilled Turkey Meatball Pizzas

This is more of a recipe "idea" than an actual recipe.  I'm still into grilling pizza dough before I finish them in the oven, or if weather permits, finishing them with toppings on the outdoor grill.  A few nights ago I made turkey meatballs and Liz thought that they would be great on a pizza.  Inspired, I decided to make a meatball pizza and a barbecue chicken pizza with the left over rotisserie chicken we had.  I used whatever cheese I had in the fridge.  Luckily I had shredded mozzarella, cheddar and grated "pasta cheese", a good aged Romano.  Grilling pizza is so simple, especially if you take a few shortcuts and use a store-bought pizza dough (like the very good kind you can purchase at Trader Joe's for 99 cents.)  As previously posted, grilling pizza dough on an indoor grill pan or on actual fire, coal or gas grill is easy and tasty.  The kinds of pizzas you can create are only limited by what you have in the kitchen. 

Meatball Pizza Ingredients:

  • 1 Cup of Flour - use only as much as you need to roll out the dough and keep it from sticking to the rolling surface, rolling pin and sheet trays
  • 1 Pound of Pizza Dough - either homemade or store-bought - cut into 2, 3 or 4 pieces, depending on the size you want each pizza
  • 2 Tablespoons Olive Oil
  • 8 Meatballs of choice, cut into slices - I used Turkey Meatballs made with lean ground turkey, Italian seasonings and some grated carrots.  Click here for a recipe.  
  • 3/4 Cup of Prepared Low-Salt Tomato or Pizza Sauce
  • 1/4 Cup Grated Aged/Dry Cheese such as Parmesan, Romano or Locatelli
  • 2 Cups Grated Part-Skim Mozzarella Cheese (about 1 package)
  • Salt and Freshly Ground Pepper to taste

Directions:

  1. Preheat an oven to 400 degrees.  Preheat a stove-top grill pan until it's roaring hot - hot enough that you can feel the heat on your hand within a few seconds as you hold your hand over the grill pan.
  2. Prepare one or two sheet trays for the pizzas.  Either line them with parchment or sprinkle enough flour over them to keep the pizzas from sticking to the sheet trays.
  3. Roll out your pizza dough - I cut my dough ball into three or four smaller pieces, and roll it out thin, about 1/8-inch thin, on a well-floured surface.  I grill one side, give it a half-turn to create cross hatch marks.  I keep it on the grill pan until air bubbles surface and then I peek to see if the grilled side is crisped and taking on some color.  Next, flip the pizza over and grill the other side, turning it half-way to create grill marks.  Remove from grill, set aside and continue grilling remaining dough pieces.
  4. When all the pizza dough has been grilled on both sides, start topping them.  Place the grilled pizza onto the prepared sheet trays. Spread a little bit of olive oil over one side of the grilled pizza.  Next, spread some tomato/pizza sauce over the grilled pizza dough, not too much but enough to cover the surface lightly.  Layer some of the sliced meatball slices over the tomato sauce.  Season with a pinch of salt and a few grinds of freshly ground black pepper.  Sprinkle some of the grated aged cheese over the meatballs and then top with the shredded mozzarella. Continue in this manner until all the pizza's are topped.  Bake the pizza at 400 degrees until the cheese is melted and bubbling and the pizza dough is crisped and browned, about 15 minutes.  
  5. Remove from oven and allow to cool slightly before cutting - about 5 minutes to let the cheese set.

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