Meatball-filled Double-crust Pizza with Pepperoni

From Recidemia
Revision as of 17:35, 15 July 2012 by RealRecipes (talk | contribs) (Text replace - "Directions" to "Procedures")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Contributed by Catsrecipes Y-Group

  • Makes 8 servings



  1. Heat oven to 450°F.
  2. Coat 12 inch pizza pan with cooking spray.
  3. On floured surface, roll out half of the dough into 12 inch round.
  4. Lift the dough into pan, fitting it in pan.
  5. Spoon the pizza sauce over dough, leaving a border around the edge.
  6. Sprinkle with oregano and 1 cup cheese blend.
  7. Scatter the meatballs over the cheese.
  8. Sprinkle the remaining cheese over the top.
  9. Spoon on ricotta.
  10. Arrange the pepperoni over the ricotta.
  11. Roll out the other pound of dough into a 12 inch round.
  12. Lift and fit over the filling on pizza.
  13. Line up the edge with the bottom crust.
  14. Crimp the top edge with the lower edges as you would a pie.
  15. Cut slits in the top.
  16. Bake the pizza 25 minutes or until the crust is browned.
  17. Let pizza cool 10 minutes before slicing.
  18. Serve with ranch dressing or hot sauce.