Créé avec l’IA
Italian-American Ricotta & Meatball Stuffed Pizza
100 min 740 kcal par portion Avancé
Ingrédients
4 Portions
- pizza dough500 g
- ricotta cheese250 g
- homemade meatballs200 g
- mozzarella cheese100 g
- green bell pepper80 g
- red onion80 g
- sliced mushrooms60 g
- black olives60 g
- marinara sauce100 g
- olive oil2 tbsp
Instructions
- 1
Preheat your oven to 220°C (428°F). If using a pizza stone, place it in the oven to heat.
- 2
Prepare the vegetables: thinly slice the green bell pepper, red onion, and mushrooms. Set aside.
- 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
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
Evenly distribute the ricotta cheese over the sauce, then crumble the homemade meatballs and scatter them on top.
- 6
Add the sliced green bell pepper, red onion, mushrooms, and black olives over the filling.
- 7
Sprinkle the mozzarella cheese evenly over the vegetables and meatballs.
- 8
Drizzle 1 tablespoon of olive oil over the filling.
- 9
