Cloak and Dagger Berbere Meatball Pizza


Cloak and Dagger Berbere Meatball Pizza
 
Author:
Recipe type: pizza
Ingredients
  • 14-inch proprietary pizza dough
  • 2 to 3 ounces fresh spinach
  • 4 ounces of Parmigiano Reggiano
  • 8 to 10 ounces of aged provolone/mozzarella mix, shredded
  • 6 to 8 Berbere meatball stuffed onion bulbs
  • Diced roasted red peppers for garnish
  • Extra virgin olive oilfor garnish
  • A splash of basil pesto
Instructions
  1. Using your 14-inch proprietary pizza dough, make a large round.
  2. Place enough fresh spinach (2 to 3 ounces) on the dough to cover leaving the crust alone.
  3. Sprinkle 4 ounces of Parmigiano Reggiano on the spinach.
  4. Place 8 to 10 ounces of aged provolone/mozzarella mix on top and place in a 550 F oven for 5 minutes.
  5. After 5 minutes, place 6 to 8 stuffed onion bulbs around the pie and cook for another 6 to 8 minutes until golden brown.
  6. Garnish with diced roasted red peppers, extra virgin olive oil and a splash basil pesto for a great taste and visual effect.

 

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