Angry Meatball and Ricotta Pizza
Author: Pizza Today
Recipe type: Pizzas
- 14-inch pizza dough
- Extra-virgin olive oil
- 6 ounces tomato sauce
- 10 large meatballs, cut in half
- 6 ounces fresh mozzarella
- 3 ounces ricotta
- Hot chili oil
- 1 ounce fresh oregano, chopped
- 1 ounce Pecorino Romano cheese, grated
- Stretch dough.
- Spread olive oil then ladle and spread sauce, leave ¼ inch at edge.
- Evenly distribute remainder of ingredients on pizza.
- Drizzle with hot chili oil.