Loaded Veggie and Meatball Pizza Recipe

Loaded Veggie and Meatball Pizza RecipeLoaded Veggie and Meatball Pizza – I add cheese at the very end

I recently tried Trader Joe’s fresh pizza dough but I’m probably the last person to not take up baking so I’m inept at shaping the dough into a nice circle (instead I managed to shape the dough into a flatbread shape). I was happy to find this Monteli Organic Pizza Crust in the frozen aisle at Trader Joe’s. I’ve used this crust twice since it comes in a pack of 2 crusts and each time I was pleased to have found a dough that consistently results in a crispy thinner pizza crust.

Ingredients
1/4 diced red onion
5 small tomatoes cut into quarters (I used these)
2 little boiled potatoes diced
1/2 cup Trader Giotto’s Tomato Basil Marinara sauce
2 Trader Giotto’s Italian Style Meatballs
1/4 cup Citterio Pancetta
Frozen Chopped Spinach
1 Monteli Organic Pizza Crust (comes in a pack of 2)
Trader Joe’s Shredded Mozzarella Cheese
Extra Virgin Olive Oil to drizzle

If you don’t eat meat you can omit the meatballs and pancetta in order to make this a vegetarian pizza.

Loaded Veggie and Meatball Pizza RecipeFreshly baked and ready to eat

Steps

Click here to watch a short video clip as I add on each of the toppings.

1. Boil 2 little potatoes for 8-9 minutes. Drain and dice. I always have pre-boiled little potatoes on hand. Baking the boiled potatoes tastes like mashed potatoes on top of pizza.
2. Bake 2 Trader Giotto’s Italian Style Meatballs at 400 degrees Fahrenheit for 7 minutes. Cut the meatballs into slices.
3. Remove 1 Montelli organic pizza crust from the individual wrapper.
4. Spread about 1/2 cup of Trader Giotto’s Tomato Basil Marinara sauce. Add more sauce if the coverage looks thin.
5. Sprinkle an even layer of the diced red onions.
6. Top with diced pancetta.
7. Add a layer of frozen chopped spinach.
8. Top with the diced tomatoes and potatoes.
9. Finally add the sliced meatballs you baked in Step 2.
10. Bake the pizza for 7 minutes at 420 Fahrenheit.
11. Top with shredded mozzarella cheese and drizzle with extra virgin olive oil. Bake for another 1-2 minutes at 420 Fahrenheit to melt the cheese.

Instead of a traditional oven I used this Breville BOV800XL Convection Toaster Oven (with the convection setting turned on) and a silicone baking mat to bake the pizza.

My husband and I love the Masher pizza at Otto (I’ve only gone to the location near us) and I just found their recipe for our favorite pizza on their blog in case you want to check it out. Their pizza is where I got the inspiration to add potatoes. As an aside, smashed potatoes are tasty and easy way to enjoy potatoes with the crispy skin on the outside and the softness on mashed potatoes on the inside.

If you liked this recipe please check out the ‘Recipe’ tab at the top of my blog.

Enjoy!

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