Pizza with veal meatballs and chimichurri sauce

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Pizza with veal meatballs and chimichurri sauce

Here's a pizza recipe idea that will delight meat lovers. Start with a tomato and cheese base, and topped with our famous veal meatballs made with quinoa, this pizza is cooked on a cast iron plate, which gives the perfect crust, served with a chimichurri sauce (prepared with fresh parsley and oregano, red wine vinegar, lemon juice and olive oil). The result is wonderful!

Because of cast-iron’s superior thermal qualities (higher volumetric heat capacity, as well as higher conductivity than stone), you can cook pizzas faster than you'd be able to with a regular stone. Cooking times about half as long, leading to a softer, springier, moister crust.

Pizza with veal meatballs and chimichurri sauce

By John Meat + Poultry Print
Details
Prep time: 10 to 15 minutes
Cooking time: 6 to 8 minutes
Servings or yield: 1 pizza
Difficulty level: Easy
Ingredients
1 homemade pizza dough (view recipe)
4 to 5 veal meatballs, cut in half (view our recipe)
8 oz. homemade pizza sauce (view recipe)
150g fresh mozzarella, sliced
8 to 10 tbsp. chimichurri sauce (view recipe)
1 tbsp. olive oil

Preparation

Ready to make every night pizza night? Here we go. First, you'll need to place cast-iron skillet in oven and preheat the oven to 525˚ or as hot as it'll go. If the pizza dough is in the fridge, take it out at least 1 hour  in advance.

As soon as the oven is ready, lightly flour your work area and using your fingers and hand palms stretch out the dough, working it into a flattened round.

Remove the cast iron skillet from the oven and place on a safe dish, be careful it is hot! Set the dough snugly in the pan (watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly (again, watch your digits). Brush the top of the dough with olive oil.

Spread the sauce over the dough. Add the fresh mozzarella. Add half meatballs, slide that pizza into the oven and bake for 6-8 minutes until the cheese is melted, bubbling, and golden.

Remove from oven, add 1 tbsp. chumichurri sauce on each half meatballs, serve and enjoy!

Tips, Tricks + Culinary ideas

Tip Using pizza stone or cast iron plate will give a perfect cooking and crispy dough.
Tip The ideal is use Italian wheat flour type 00.
Tip If the pizza dough is in the fridge, take it out at least 20 minutes in advance.

Preparation steps

étapes de préparation

1 - Ready to make every night pizza night? Here we go. First, you'll need to place cast-iron skillet in oven and preheat the oven to 525˚ or as hot as it'll go. If the pizza dough is in the fridge, take it out at least 1h in advance.

étapes de préparation

2 - As soon as the oven is ready, lightly flour your work area and using your fingers and hand palms stretch out the dough, working it into a flattened round.

étapes de préparation

3 - Remove the cast iron skillet from the oven and place on a safe dish, be careful it is hot! Set the dough snugly in the pan (watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly (again, watch your digits). Brush the top of the dough with olive oil.

étapes de préparation

4 - Spread the sauce over the dough.

étapes de préparation

5 - Add the fresh mozzarella.

étapes de préparation

6 - Add half meatballs, slide that pizza into the oven and bake for 6-8 minutes until the cheese is melted, bubbling, and golden.

étapes de préparation

7 - Remove from oven, add 1 tbsp. chumichurri sauce on each half meatballs, serve and enjoy!

Meat + Poultry