For the meatballs: Preheat the oven to 425 degrees F.
Combine the white bread and heavy cream in a large mixing bowl. Mash the bread until it is thoroughly broken down. Add the red onions, Parmesan, parsley, garlic, salt, fennel seed, oregano, pepper, pancetta and eggs and mix thoroughly. Add in your pork and beef blend, again mixing until fully incorporated.
Using a 3-ounce ice cream scoop, portion your meatballs onto a sheet tray lined with parchment paper. Align them tightly packed but not touching! Bake until golden brown or the internal temperature reaches 155 degrees F, 8 to 10 minutes.
Remove the meatballs from the oven and place in a cooler or refrigerator until cooled to 40 degrees F.
For one pizza: Preheat the oven to 450 degrees F.
Roll out the dough. Ladle the pizza sauce onto your dough, spreading evenly. (Feel free to add more if you like heavy sauce!) Crumble the meatballs, evenly spreading them out over the entire pizza. Next, add your fresh mozzarella and ricotta cheese. Place in small increments starting along the outside and working your way in to the center. Evenly spread your pepperoncini slices and pickled onions all over the pizza. Cook until golden brown, 15 to 18 minutes. (Depending on how you like your pizza, this time will vary.)
When making any pizza, follow the "Less is More, Better Spread Out" rule. You want to taste every topping in every bite, but you also need balance. Try not to bunch up your toppings or your cheeses, and make sure everything is nice and evenly spread for best results!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Cosmos, Lansing, MI