Hands-On Time
25 Mins
Total Time
1 Hour
Yield
Serves 4
Paul Sirisalee

How to Make It

Step 1

Cook the meatballs according to the recipe directions. Cut each in half.

Step 2

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.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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