Photo: Le Hog Pizza Recipe
Ingredients
- 8 ounces pizza dough
- Cornmeal, for dough
- 1 1/2 to 2 cups White Sauce, recipe follows
- 3 Meatballs, broken up, recipe follows
- Chopped cooked bacon, for topping
- Chopped Canadian bacon, for topping
- Chopped ham, for topping
Directions
Special Equipment: pizza stone
Preheat oven with a pizza stone to 500 degrees F.
Sprinkle some cornmeal onto a clean work surface. Roll the dough out to form a 10-inch round. Sprinkle the back of a sheet pan with cornmeal and place pizza on top. Spread with white sauce then top with the broken up meatballs, bacon, Canadian bacon and ham. Bake until dough is cooked through, golden and crispy and sauce is bubbling, about 15 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
For the White Sauce:
- 1/4 cup butter
- 8 ounces yellow onion, finely diced
- 2 tablespoons chopped garlic
- 3/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 quart heavy whipping cream
- 1 pinch black pepper
- 8 ounces grated Parmesan
- 1 pinch ground nutmeg
- 2 tablespoons course ground black pepper
In large pot, over medium heat, add the butter, onion and garlic and saute until the onion is translucent. Stir in the flour and when flour starts to bubble, whisk in the chicken stock, and remaining ingredients. Remove from stove and let cool.
Yield: 1 quart
For the meatballs:
- 2 pounds ground beef
- 1/2 pound Italian sausage, casing removed
- 3/4 cups finely chopped green pepper
- 3/4 cups finely chopped yellow onions
- 1/4 cup finely chopped garlic
- 1/2 cup finely grated Parmesan
- 3 cups Italian bread crumbs
- 3 eggs
- 1/4 cup freshly chopped parsley leaves
Preheat oven to 400 to 450 degrees F.
In a large bowl, mix together all the ingredients. Let sit 15 minutes, then form into 2 to 3- ounce balls. Place on a sheet tray and bake 15 to 20 minutes until cooked through.
Yield: about 18 meatballs
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By plzeat
on January 30, 2013
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This white sauce is remarkable with the pizza, but I would recommend making about a quarter of the recipe's portion. A quart of white sauce is way more than what one needs for just one pizza.
The meatballs were average-tasting -- not worth the extra work, in my opinion, and it also makes a lot. If you're trying to save time, use frozen meatballs or ground sausage, and spend the time on the sauce instead.
We made this after Thanksgiving when we had plenty of ham leftover and we used pancetta instead of bacon because that's what we had on hand. This pizza was a meat-lovers dream. We did not miss the traditional tomato-based sauce at all.
If you do have leftover meatballs and sauce, serve with fettuccine.
By jrk2579
thw woodlands, TX
on April 18, 2011
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This was awesome. Makes a ton of sauce and meatball mixture, but I just froze it so it is ready when I make this again, soon!
By daniellel02
Evanston, il
on October 16, 2010
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I too was pleasantly surprised like other viewers at how good the white sauce was! I only had some sausage on hand so I used that. Very good pizza. My only complaint is that the recipe makes way more sauce than required for one 8 oz pizza crust. I will probably toss the remaining sauce over some spaghetti noodles...
Read all 9 reviews