It had to happen. A spaghetti and meatball pizza with a garlic bread inspired pizza crust. How did we do it you ask, well I would say watch the video, but just incase you’re so into meatballs you need know right now… I’ll tell ya how to make the perfect spaghetti and meatball pizza.

Massive meatballs that are tender but firm, seasoned just right and melt in your mouth, the sauciest of noodles, each one coated from top to bottom. But the secret weapon has to be the garlic bread pizza crust. A serious yet loving garlic herb oil sets this pizza off and makes it feel like Mom’s spaghetti in all of the best ways.

TOPPINGS

Meatballs | Spaghetti | Mozzarella cheese | Parmesan cheese | Garlic herb oil

Print Recipe

4.20 from 5 votes

Spaghetti and Meatball Pizza

"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."

Prep Time1 hr

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Italian

Keyword: Spaghetti and meatballs

Servings: slices

Calories: 492kcal

Cost: $8-12

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

2 cups Meatballs Instructions below*
2 cups Spaghetti Instructions below*
2 cups Mozzarella cheese
⅓ cup Parmesan cheese shredded
1 tbsp Garlic herb oil Instructions below*

WILD DOUGH

2 cups Sourdough starter active
1 cup Bread flour
1 tsp Salt

Spaghetti and Meatballs*

2 cups Ground beef
1 jar Tomato sauce 700ml
115 grams Spaghetti noodles ¼ pack
1 Egg
½ cup Breadcrumbs
¼ cup Ketchup
1 tsp Worcestershire sauce
½ tsp Oregano dried
½ tsp Basil dried
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Paprika
½ tsp Salt
¼ tsp Pepper

Garlic Herb Oil*

1 tbsp Oil
3 cloves Garlic
½ tsp Basil dried
½ tsp Salt
¼ tsp Pepper

Instructions

Wild Dough (1 hour)

Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for about 30 seconds.
Place the dough in lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough)

Spaghetti and Meatballs*

In large bowl add ground beef, egg, ketchup, worcestershire, oregano, basil, garlic powder, onion powder, paprika, salt and pepper. Mix very well. Make 12-16 meatballs and place onto a parchment paper lined baking pan.
Bake @420°F for 20 minutes. Remove from oven and rest 5 minutes.
Add tomato sauce to large saucepan on medium heat, stirring occasionally. Once sauce bubbles, turn off heat, cover with lid.
Remove meatballs from pan and add to tomato sauce.
Boil large pot of water. Add pinch of salt and spaghetti noodles. Cook for 8-10 minutes, uncovered. Turn off heat, strain noodles and add back to large pot.
Remove meatballs from sauce. On cutting board slice meatballs in half. Reserve 2 cups, set aside.
Add remaining sauce to noodles and mix well. Reserve 2 cups of spaghetti.

Garlic herb oil*

Mince garlic. Mix oil, garlic, basil, salt and pepper.

PIZZA (8-10 minutes)

Preheat oven to 550°F with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella.
Flour surface and roll out the dough.
Put a floured pizza peel underneath the dough.
Add garlic herb oil, mozzarella, spaghetti, meatballs and parmesan. Pat down toppings before putting into the oven.
Bake pizza in the oven at 550°F for 8-10 minutes. Let cool 5 minutes, then slice it up!