This nostalgic number from one of our Pizza Taste Testers, Phil Buccellato, is topped with meatballs made using his nonna’s signature recipe, along with creamy ricotta and deluxe buffalo mozzarella. He dubs it The Sunday Pie – whether you’re looking to use up meatball leftovers or are set to cook them from scratch using a pan from Ooni’s cast iron series, we agree that it’s the perfect project for a delicious Sunday meal.
Makes 1 x 12" pizza
For the meatballs
450g (1lb) beef mince
450g (1lb) pork mince
1½ cups breadcrumbs
1 cup freshly grated parmesan cheese
3 cloves garlic, minced
Handful parsley, chopped
Salt & pepper
1 egg, beaten
For the pizza
160g (5.6oz) Classic Pizza Dough ball (see note below)
4 tbsp Classic Pizza Sauce (see note below)
50g (1.8oz) buffalo mozzarella, torn into small pieces
40g (1.5oz) ricotta
70g (2.5oz) meatballs, sliced in half
Handful fresh basil leaves
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Fire up your Ooni pizza oven. Aim for 260˚C (500˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
In a bowl, mix together the beef mince and pork mince. Add all the remaining meatball ingredients and mix until well combined. If needed, add a little water to help give the mixture a smooth texture – it’s ready to turn into meatballs when the mixture feels soft and holds together.
Form the meat mixture into small balls, taking a tablespoon of meat at a time and rolling between your hands to make a ball shape.
Drizzle a little olive oil into your Skillet, Grizzler Pan or Sizzler Pan, and place inside your Ooni to warm up.
Once the oil is warm, carefully add the meatballs. Return the pan to the oven and roast the meatballs for 10-15 minutes, or until nicely charred on the outside and cooked through. Be sure to roll the meatballs around in the pan as they cook to ensure they are cooked on all sides. constantly rolling the meatballs to get an even cook on all sides. Once cooled, they’re ready to be sliced in half and used on top of your pizza.
Increase the heat of your Ooni to 500˚C (932˚F).
In a small bowl, coat the basil leaves in a little olive oil.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Top with the pizza sauce, meatballs, buffalo mozzarella, basil leaves and spoonfuls of the ricotta.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven, slice and serve right away!