SERVES 4
TOTAL TIME: 45 minutes
We like the convenience of using ready-made pizza dough from the local pizzeria or supermarket here. Be sure to let the dough sit out at room temperature while preparing the remaining ingredients and heating the oven, otherwise it will be difficult to stretch. Any prepared or homemade pasta sauce will work well here.
|
1 |
pound pizza dough, room temperature |
|
6 |
ounces sliced deli mozzarella cheese |
|
1 |
pound frozen precooked Italian meatballs, reheated according to package instructions and halved if large |
|
½ |
cup pasta sauce, plus extra for serving |
|
¼ |
cup grated Parmesan cheese |
|
1 |
large egg, lightly beaten with 2 tablespoons water |
|
1 |
teaspoon poppy or sesame seeds |
1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line baking sheet with parchment paper.
2. Place dough on lightly floured counter and divide in half. Press and roll each piece of dough into 10-inch round. Transfer 1 dough round to prepared baking sheet and reshape as needed.
3. Lay half of mozzarella evenly over dough, leaving 1-inch border at edge. (See photos.) Top with meatballs, pasta sauce, Parmesan, and remaining mozzarella. Brush edge with egg wash. Place second dough round on top, leaving ½ inch of bottom dough round uncovered around edge. Press edges of dough together and crimp to seal.
4. With sharp knife, cut 3 steam vents, about 1½ inches long, in dough on top. Brush with remaining egg wash and sprinkle with poppy seeds. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through cooking. Transfer to wire rack and let cool for 5 minutes before serving.