Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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Credit: Paul Sirisalee

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

665 calories; fat 30g; saturated fat 11g; cholesterol 103mg; sodium 1305mg; protein 36g; carbohydrates 63g; sugars 3g; fiber 4g; iron 6mg; calcium 382mg.
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