Ingredients
1 pack
Carando Mozzarella Rustica Meatballs
1 pack
2
Pizza Dough Balls
2
½ Cup
Extra Virgin Olive Oil
½ Cup
1 Can
San Marzano Tomatoes
1 Can
2 tablespoons
Tomato paste
2 tablespoons
3 Cloves
Fresh Garlic, Roughly Chopped
3 Cloves
1
Small Shallot, Roughly Chopped
1
3/4 cup
Fresh basil, roughly chopped
3/4 cup
1 tablespoon
Dried oregano
1 tablespoon
½ Pound
Fresh Mozzarella, Sliced
½ Pound
1/2 cup
Ricotta cheese
1/2 cup
½ Cup
Parmesan Cheese, Grated
½ Cup
16
Fresh basil leaves
16
Directions
Preheat the oven to 450°F
Combine the tomatoes, tomato paste, ¼ cup of extra virgin olive oil, garlic, shallots, ½ cup of basil, and the oregano in the beaker of a blender. Blend until smooth
Stretch each dough ball into a 14-inch pizza pan greased with some of the remaining extra virgin olive oil
Spread enough pizza sauce over the crusts to just cover
Sprinkle half of the parmesan over each of the pies
Top each with half of the mozzarella, several dollops of ricotta, and half of the meatballs
Bake until golden brown and bubbly, about 10 minutes, turning the pies once during cooking
When the pizzas are done, remove from the oven, top each with half of the basil leaves and allow to rest for 3-4 minutes
Slice and serve
Life is Delicious. Savor It.
