Cook the meatballs according to the recipe directions. Cut each in half.
Heat oven to 475° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet. Top with the pesto, ricotta, roasted peppers, and meatballs. Season with ½ teaspoon each salt and black pepper. Bake until the crust is golden brown, 15 to 18 minutes.
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