Deep Dish Meatball Pizza combines two beloved comfort foods into one irresistible dish that’s guaranteed to please even the pickiest eaters. This hearty creation features a thick, buttery crust that cradles layers of gooey cheese, savory tomato sauce, and perfectly seasoned meatballs for a truly satisfying meal.
Inspired by Chicago-style pizza but with a fun twist, this recipe transforms ordinary pizza night into something special without requiring professional pizza-making skills. The combination of a pillowy crust, melty cheese, and tender meatballs creates the ultimate comfort food experience right in your own kitchen.
Why You’ll Love This
- No pizza stone or special equipment needed—just a deep dish pan or cast iron skillet
- Make-ahead friendly: prepare the meatballs in advance for quicker assembly
- Customizable with your favorite pizza toppings and cheese blends
- Perfect for feeding a family or having delicious leftovers for lunch
- More substantial than regular pizza, making it perfect for hearty appetites
Ingredients
- ⅓ cup Italian seasoned breadcrumbs
- 2 tablespoons whole milk
- 1 tablespoon olive oil
- ½ medium yellow onion, finely diced
- ½ pound ground beef (80/20 blend)
- ½ pound ground pork
- 1 large egg, beaten
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ large yellow onion, sliced thin
- 1 jalapeño pepper, seeded and diced (optional)
- 1 teaspoon fresh garlic, minced
- 1½ teaspoons Italian herb seasoning
- ½ teaspoon kosher salt
- 1 pound pizza dough, room temperature
- ½ cup pizza sauce or marinara
- 1 cup Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400°F. In a small bowl, mix breadcrumbs with milk and let soak for 5 minutes until the breadcrumbs absorb the liquid and soften.
- Heat olive oil in a skillet over medium heat. Cook diced onion for 3-4 minutes until softened. Remove from heat and let cool slightly, then add to the soaked breadcrumb mixture.
- Add ground beef, ground pork, beaten egg, chopped parsley, minced garlic, salt, pepper, oregano, and red pepper flakes to the breadcrumb mixture. Mix gently with your hands until just combined. Roll into 24 small meatballs, about 1 inch each.
- Place meatballs on a lined baking sheet and bake for 15-17 minutes until cooked through and lightly browned. Remove from oven and set aside.
- Increase oven temperature to 450°F. Grease a 9-inch springform pan thoroughly with cooking spray or butter.
- In the same skillet, heat butter and olive oil over medium heat. Add sliced onion and diced jalapeño (if using). Cook for 5-6 minutes until onions are golden and soft. Add garlic, Italian seasoning, and salt, cooking for 1 minute more until fragrant.
- On a floured surface, roll pizza dough into an 11-inch circle. Carefully transfer to the greased springform pan, pressing dough up the sides about 1-2 inches to create a deep dish crust.
- Spread pizza sauce evenly over the dough. In a large bowl, gently combine cooked meatballs, sautéed onion mixture, and both shredded cheeses. Distribute this mixture evenly over the sauce.
- Bake for 20 minutes until the crust is golden and cheese starts to brown. Cover with foil and bake an additional 5-7 minutes to prevent over-browning while ensuring the crust cooks through.
- Remove from oven and let cool in the pan for 10-15 minutes before carefully releasing the springform sides. Cut into wedges and serve hot.
Tips & Variations
- For extra flavor, add 1/4 cup of diced onions and 2 minced garlic cloves to your meatball mixture
- Try using half ground beef and half Italian sausage for more complex flavor
- No cast iron skillet? A 9×13 baking dish works well too
- Add sliced bell peppers, mushrooms, or olives between the meatball layer for extra veggies
- For a spicier version, add red pepper flakes to the sauce or incorporate diced pepperoni into the meatballs
- Make mini versions in muffin tins for party appetizers or kid-friendly portions
Serving Suggestions
Serve this hearty deep dish pizza with a simple side salad dressed with Italian vinaigrette to balance the richness of the dish. The fresh, crisp greens provide a perfect contrast to the warm, cheesy pizza.
For a complete Italian-inspired meal, pair with garlic bread or breadsticks and offer additional warmed marinara sauce on the side for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat slices in a 350°F oven for 10 minutes to maintain the crispy crust
- The pizza is done when the crust edges are golden brown and the internal temperature reaches 165°F
- Let the pizza rest for at least 5 minutes before slicing to allow the cheese to set slightly
FAQs
Can I make the meatballs ahead of time?
Yes! You can prepare and brown the meatballs up to 2 days in advance. Store them in the refrigerator until you’re ready to assemble the pizza.
Can I freeze this pizza?
Absolutely. Bake the pizza completely, let it cool, then slice and freeze individual portions. Reheat from frozen at 375°F for about 15-20 minutes.
What’s the best cheese to use for deep dish pizza?
Low-moisture mozzarella is ideal as it melts beautifully without making the crust soggy. For extra flavor, mix in provolone or fontina cheese.
Can I use pre-made meatballs?
Yes, frozen or pre-cooked meatballs work well as a time-saver. Just thaw them first and cut larger meatballs in half for better distribution throughout the pizza.
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