Healthy Pizza and Meatballs from New Orleans

by | Mar 3, 2017 | New Recipe, Recipe Archive, Recipes

Pizza Dough Ingredients

1 cup warm water

3 tablespoons olive oil + 1 teaspoon

1 teaspoon active dry yeast

2 cups fresh milled flour + more for dusting

3/4 teaspoon kosher salt

Pizza Building Ingredients
  • ½ cup tomato sauce, cold
  • ⅓ cup shredded mozzarella cheese
  • ⅓ cup ricotta cheese
  • ¼ cup fresh basil
Meatballs -Ingredients


1 lb Ground Beef

1 lb Ground Pork

2 cups fresh wheat bread, crust removed & cut into small cubes

⅓ cup whole milk

4 egg yolks

4 cloves garlic, minced

½ cup grated Parmigiano-Reggiano

½ cup loosely packed flat leaf parsley, chopped

1 tablespoon dried Italian Oregano

1 tablespoon toasted fennel seeds

2 tablespoons kosher salt

2 tablespoons ground black pepper

1 tablespoon red pepper flakes

4 cups of your favorite tomato sauce


Preheat oven to 475. Pour water and 3 tbsp. olive oil into bowl; stir in yeast.

Let stand until yeast dissolves, about 5 minutes. Brush large bowl with 1 tsp. olive oil. Add flour and salt to water/oil. Mix by hand just until no dry flour remains.

Cover with plastic wrap, let rest for 20 minutes.

Transfer to lightly floured surface.

Knead for 2 minutes or until smooth, dusting lightly with flour if needed. Transfer to oiled bowl; turn dough in bowl to coat with oil.

Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down, recover and let rise until doubled again.

 All previous steps can be done 1 day ahead of time.

At this point place in airtight plastic container and refrigerate overnight. 

Roll out dough with rolling pin or hand stretch into a 8×11 sheet tray.

Top with tomato sauce, shredded mozzarella, ricotta, and basil. Bake for 15-20 until edges are golden brown and cheese has melted.


Preheat oven to 475. Add diced bread to milk to create panade, set aside.

The panade will be the key to moist meatballs.

Mix beef and pork in large mixing bowl.

  Add the rest of the ingredients to meat, mixing in the panade last.

Cook small amount of mixture to check for seasoning.

If seasoning is approved, form meatballs and placed on parchment paper lined half sheet tray.

Bake until golden brown. Lower oven to 375. When meatballs have cooled slightly place into dutch oven with tomato sauce. Cover and bake for 25 minutes.