Italian-American Ricotta & Meatball Stuffed Pizza

Instructions

1. 1

   Preheat your oven to 220°C (428°F). If using a pizza stone, place it in the oven to heat.

2. 2

   Prepare the vegetables: thinly slice the green bell pepper, red onion, and mushrooms. Set aside.

3. 3

   On a lightly floured surface, divide the pizza dough into two equal portions. Roll out each portion into a circle about 28 cm (11 inches) in diameter.

4. 4

   Place one dough circle on a parchment-lined baking sheet or pizza peel. Spread half of the marinara sauce (50g) evenly over the dough, leaving a 2 cm border.

5. 5

   Evenly distribute the ricotta cheese over the sauce, then crumble the homemade meatballs and scatter them on top.

6. 6

   Add the sliced green bell pepper, red onion, mushrooms, and black olives over the filling.

7. 7

   Sprinkle the mozzarella cheese evenly over the vegetables and meatballs.

8. 8

   Drizzle 1 tablespoon of olive oil over the filling.

9. 9

   Place the second dough circle over the top. Pinch and fold the edges to seal the pizza, creating a stuffed pizza.

10. 10

    Brush the top of the pizza with the remaining 1 tablespoon of olive oil. Cut a few small slits in the top to allow steam to escape.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.

12. 12

    Remove from the oven and let rest for 5 minutes before slicing. Serve with the remaining marinara sauce on the side for dipping. Enjoy your Italian-American Ricotta & Meatball Stuffed Pizza!