Le Hog Pizza

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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.

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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!

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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...

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I was very hesitant about a white pizza sauce. Although, my friend loves meat pizzas so I included it in pizza night as an experiment and completely prepared for it to flop. Everyone loved it! I had to make another. I also used sausage instead of meatballs just out of convenience (spicy italian sausage. I will definitely be making this one again. I am normally just a cheese and tomato kind of girl, but this turned me to the dark side. Highly highly recommended AND easy to make!

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I was a bit skeptical at first because it's a white sauce and I love my marinara sauce but this was bursting with meaty flavor and my dad just loved it as well. Anyone with a meat eater in the family will just devour this. This mouth watering recipe had my dad asking for more. We had so many meatballs left over we even used them in spaghetti another night. Dad isn't one for fancy recipes but lately I've been hitting the nail on the head and this was just the icing on the cake.

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We made the pizza but substituted ground sausage for the meatballs. It makes quite a bit of sauce, but we used the leftover on pasta the next night. Phenomenal flavors!

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I made only the meatballs and used l cup of bread crumbs instead of 3 and 2 eggs instead of 3. Now these are the only meatballs I make for my spaghetti and meatballs. Excellent.

Mary J.
Middleburg, NC

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We bought a premade pizza crust instead of slapping out the dough. The white sauce was great, the meatballs had a great amount of spice to them. We added cheese on top but this recipe was delicious and made plenty of meatballs to freeze for pasta or subs later.

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This is a grat recipe, but Grinder's is in Kansas City Missouri not Kansas City Kansas