Skip to main content
Please validate your email address by confirming the link in the welcome email you received when you created your account.
Resend validation email
Fresh Italian Meatballs and Sausage

White Pizza with Spicy Sicilian Meatballs

alarm
Prep Time
15 min
school
Skill Level
Beginner
restaurant_menu
Servings
4 Servings
4 servings
Recipe Image

Ingredients
4 servings


Product ImageSpicy Sicilian Italian Style Meatballs
  • Carando Spicy Sicilian Meatballs1 pkg(s)
  • “00” flour1 cup(s)
  • all-purpose flour (plus extra for dusting)1 cup(s)
  • dry active yeast3/4 tsp.
  • water, lukewarm1 cup(s)
  • olive oil (plus extra for coating, and sautéing)1 tsp.
  • salt1 tsp.
  • ripe bartlett pear, sliced1 whole
  • small fennel bulb1 whole
  • gorgonzola, crumbled1/2 lb.
  • fontina, shredded1 lb.
  • fresh mint, chopped2 tbsp.

Instructions


  1. Pizza Dough: Combine the flours and salt in a large mixing bowl. Stir together the water, oil, and yeast. Add the liquid to the dry ingredients and mix together until combined. Let the dough rest for 15 minutes, then knead for 3-4 minutes. Divide the dough into 2 balls, coat lightly in olive oil, place in bowls covered with a damp dishtowel, and allow to rise 3-4 hours or until doubled in size.

  2. To assemble: Heat a heavy sauté pan over medium high heat, crumble the meatballs into it, and cook, stirring, until just cooked through. Preheat oven to 450°F.

  3. Drain the cooked meatballs on paper towels and allow to cool. Press each dough out on a 12-inch non-stick pizza pan. Cover each crust with ½ of the fontina, then half the pears, half the fennel, and half the gorgonzola. Bake for 6-10 minutes, rotating the pizzas halfway through, until cheese is melted, and just beginning to brown.

  4. Remove from oven, top each with half of the mint, cut, and serve.

Recipe Image
Life is Delicious.
Savor It.
4 servings

Shop the Recipe

Loading...
4 servings
Recipe Image

Ingredients
4 servings


  • Carando Spicy Sicilian Meatballs1 pkg(s)
  • “00” flour1 cup(s)
  • all-purpose flour (plus extra for dusting)1 cup(s)
  • dry active yeast3/4 tsp.
  • water, lukewarm1 cup(s)
  • olive oil (plus extra for coating, and sautéing)1 tsp.
  • salt1 tsp.
  • ripe bartlett pear, sliced1 whole
  • small fennel bulb1 whole
  • gorgonzola, crumbled1/2 lb.
  • fontina, shredded1 lb.
  • fresh mint, chopped2 tbsp.

Instructions


  1. Pizza Dough: Combine the flours and salt in a large mixing bowl. Stir together the water, oil, and yeast. Add the liquid to the dry ingredients and mix together until combined. Let the dough rest for 15 minutes, then knead for 3-4 minutes. Divide the dough into 2 balls, coat lightly in olive oil, place in bowls covered with a damp dishtowel, and allow to rise 3-4 hours or until doubled in size.

  2. To assemble: Heat a heavy sauté pan over medium high heat, crumble the meatballs into it, and cook, stirring, until just cooked through. Preheat oven to 450°F.

  3. Drain the cooked meatballs on paper towels and allow to cool. Press each dough out on a 12-inch non-stick pizza pan. Cover each crust with ½ of the fontina, then half the pears, half the fennel, and half the gorgonzola. Bake for 6-10 minutes, rotating the pizzas halfway through, until cheese is melted, and just beginning to brown.

  4. Remove from oven, top each with half of the mint, cut, and serve.

Recipe Image

Suggested Recipes

Recipe Image
alarm
30 min
school
Beginner
restaurant_menu
4 Servings
Meatball Carbonara
Recipe Image
alarm
30 min
school
Beginner
restaurant_menu
4 Servings
Recipe Image
alarm
1 hr 10 min
school
Beginner
restaurant_menu
4 Servings
Carando
Join Our Conversation
© 2021 Smithfield Foods. All rights reserved. All content in this site is property of Smithfield or its licensors except where stated otherwise. No part of this site may be reproduced in any way without prior written permission from Smithfield. California Transparency in Supply Chains Act Disclosure.