Saturday, July 31, 2010

Meatball, Spinach and Mozzarella Pizza

Home made pizzas are a barrell of FUN! Use the pizza dough that you find in the frozen food section at the grocery store for the base and top with whatever your grandchild thinks is nifty! Meatballs are a favorite at NANA's house.

Serves: 2 Grandparents and 2 Grandbabies
Prep Time: 30 minutes
Cook Time: 8 minutes on an outdoor grill, 10 to 12 in a 450° oven.

6 (2-inch) meatballs (use your favorite recipe or leftovers from psghetti and meatballs)
Fort the sauce:
1 (28-ounce) can crushed tomatoes or tomato puree
2 tablespoons olive oil
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 teaspoon all natural granulated sugar
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon coarse salt
½ teaspoon coarse black pepper
For the pizza toppings:
2 tablespoons olive oil
1 pound Swiss chard, chopped, about 5 to 6 cups
½ teaspoon coarse salt
½ teaspoon coarse black pepper
4 ounces grated Mozzarella cheese, about 1 cup
1 pound frozen pizza dough, thawed
Semolina flour (or cornmenal) for dusting

Preheat a pizza stone in an oven at 450° or on an outdoor grill. A pizza stone works best on either the grill or in the oven, but you can also grill the pizza directly on the grate of the grill or bake the pizza on an overturned baking sheet in the oven.
Prepare the sauce by combining all of the sauce ingredients in medium pot. Stir over medium high. Simmer the sauce for 8 to 10 minutes. Cool to room temperature.

Heat 2 tablespoons olive oil in a skillet over medium high heat. Add the chard and cook until just wilted, about 3 to 5 minutes. Season with salt and pepper. Cool to room temperature.

To assemble the pizza, roll out the dough using a rolling pin and stretch with your hands. You can make 1 large (12 x 10-inch) pizza or two smaller free-form pizzas with 1 pound of dough. Place the dough onto a pizza peel or an overturned baking sheet that has been dusted with Semolina flour. Semolina is the traditional flour used to prevent the pizza from sticking to the peel or the stone. You can substitute with corn meal.

Spread pizza sauce over the dough. Spread the Swiss chard over the sauce. Cut the meatballs in half, and place cut side down onto the pizza. Spread the cheese over the top. Bake or grill the pizza until the crust is golden, and the cheese is melting.

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