MEATBALL PIZZA PIE ft Erphaan Alves

12 – 15 cooked meatballs

1½ cups grated Anchor Cheddar Cheese

1 cup grated Mainland Mozzarella Cheese

½ cup grated Mainland Parmesan Cheese

FOR THE PIZZA DOUGH:

2 ½ cups flour

1 small pack active dry yeast

1 tsp white sugar

1 cup warm water

2 tbsp olive oil

1 tsp salt

1 – 2 tbsp cornmeal

FOR THE SAUCE:

1½ cups tomato sauce

1 tsp dried oregano

Pinch of salt

Pinch of sugar

Few dashes Worcestershire sauce

½ tsp pepper sauce or red pepper flakes (optional)

Mix the yeast together with the warm water and sugar. Let stand for 5 – 10 minutes until
foamy. In another bowl, mix together the flour and salt. Add the yeast mixture and the oil and stir
well until the dough comes together. Turn onto a floured surface and knead until smooth.
Place dough in a greased bowl and let rest for ½ hour. The dough should be enough for 2 pizzas.
Sauce : Meanwhile, mix all sauce ingredients together in a small pot over medium heat. Taste and adjust seasoning if necessary.
Preheat oven to 400 degrees F. Lightly grease a large round pie dish or deep pizza pan. Sprinkle with a little cornmeal.
Punch dough down and divide in half. Roll one half dough out on a floured surface and place in the prepared dish, pressing the dough evenly up the sides.
Mix together the grated Anchor Cheddar Cheese and the Mainland Mozzarella Cheese.
Spread a thin layer of the sauce evenly over the dough. Sprinkle with 1/3 of the cheddar and mozzarella mix. Place the meatballs in a single layer over the cheese. Spoon tomato sauce over each meatball. Then sprinkle with the remaining cheese as well as the grated mainland Parmesan Cheese.
Bake in preheated oven for approximately 20 – 25 minutes or until pizza is golden brown and cheese bubbling. Let sit for 1 – 2 minutes before slicing and serving.