Recipe courtesy of Vallery Lomas

Meatball Stuffed-Crust Pizza Dippers

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 10 min
  • Yield: 8 servings
This recipe is sponsored by Farm Rich®. Upgrade your pizza by stuffing frozen meatballs right into the crust before baking. Store-bought fresh pizza dough makes this dish a breeze so the whole family can get involved! You’ll be racing to finish each slice so that you can dunk the crust in marinara sauce—or just enjoy the blanketed meatballs on their own. This fun twist on pizza is the ultimate food to impress or to spice up any weeknight dinner. 



  1. Position a rack in the center of the oven and preheat to 450 degrees F. Coat a 12-inch cast-iron skillet or a baking sheet with the oil.
  2. Stretch the dough into a 14-inch round. Transfer the dough to the prepared skillet or baking sheet. Place the meatballs evenly around the edge of the dough. Fold the dough over each meatball and pinch to enclose the meatball.  
  3. Sprinkle the middle of the round with the dried basil and oregano, top with the 1/3 cup sauce and spread into an even layer. Scatter the mozzarella then the fresh basil, if using, over the sauce. 
  4. Bake until the bottom of the crust is crisp and the edges are golden brown, 18 to 20 minutes. 
  5. Let cool slightly, 10 to 15 minutes. Transfer to a cutting board and slice into 8 wedges with a pizza wheel. Serve with warm pizza sauce for dipping.