Thick Crust Meatball Pizza

Thick crust, loads of gooey cheese, and homemade meatballs tucked into a springform pan make this Deep Dish Meatball Pizza an unforgettable way to turn ordinary pizza nights into something special. Nothing beats having this bake away on a chilly night when you want things cozy and flashy at the same time.

This was my first run at something other than cheesecake in the springform pan and my crew went nuts for the crunchy cheesy edges and chunks of meatball. Now anytime we’re craving that bold deep dish vibe but want to stay home, this is our go-to.

Tasty Ingredients

• Cabot Seriously Sharp cheddar cheese: packs on zesty sharp flavor, best to buy a block and shred it yourself
• Cabot Monterey Jack cheese: melts up creamy, gives balance with cheddar, go for freshly grated
• Pizza sauce: adds brightness and moisture, grab a thick one so your crust stays crispy
• Pizza dough: makes for the crunchy base, store-bought is fine but homemade really shines, pick dough that stretches well
• Italian seasoning: brings all those classic pizza notes, mixes with basil and rosemary are ideal
• Jalapeno: not a must but does add mild heat, choose one that looks glossy and green
• Unsalted butter: gives a rich edge to the toppings, use the nicest kind you can
• Dried oregano and red pepper flakes: spice it up with warmth and tang, toss in more flakes for a spicier kick
• Salt and black pepper: make everything taste its best, check your salt’s strength to avoid overdoing it
• Minced garlic: loads in savory depth, always better with fresh cloves
• Fresh Italian parsley: lightens things up, look for fresh perky leaves
• Large egg: keeps your meatballs together, pasture-raised eggs are tops if you can get ‘em
• Ground beef and pork: juicy mix for meatballs, fresh grind from the butcher is ideal
• White and yellow onions: build deep flavor into both meatball and pie, pick ones that feel firm
• Olive oil: richens up both your meatballs and sauté, extra virgin’s best for max flavor
• Whole milk: makes sure meatballs stay moist and tender, skip lowfat if you can
• Italian seasoned bread crumbs: keeps meatballs soft and zesty, seek brands using real herbs

Easy Steps

Bake That Pizza:

Pop your pizza in the oven for about twenty minutes. Then, loosely lay some foil over it to keep the cheese from going too brown. Bake for five to seven more minutes. Once the cheese bubbles and crust’s a deep golden brown, let it hang out for ten minutes so it’s easier to cut. Undo the springform ring, slice big wedges, and dig in.

Throw It All Together:

Spoon on some pizza sauce to cover the crust. Dump your cooked meatballs, sautéed onions, and both cheeses in a big bowl, give it all a good mix, then pile it over the sauce, trying to spread meatballs and cheese around pretty evenly.

Get Your Crust Ready:

Roll dough out to about an eleven inch round on a floured spot. Grease up a nine inch springform pan. Press dough in the bottom and up the sides an inch or so. Patch any thin spots so you don’t get leaks.

Prepping Toppings:

Crank the oven up to four fifty. In a skillet, sauté yellow onion and (jalapeno if you’re using it) with butter and olive oil on medium until soft—should take six to seven minutes. Stir in minced garlic, Italian seasoning, and some kosher salt, let that cook one more minute so the flavors pop.

Meatball Time:

Heat oven to four hundred, toss parchment paper on a baking sheet. Soak bread crumbs in milk for five minutes. Sauté white onion in olive oil at medium-high until just soft, about six minutes. Toss onions into the bread crumb mix, then add in ground beef, pork, egg, parsley, garlic, salt, pepper, oregano, and red pepper. Use your hands—mix just until everything’s together. Split into twenty-four portions, roll into balls, pop them spaced out on the baking sheet. Bake fifteen to seventeen minutes until cooked through. You’ll use half for the pizza and can stash the extras in the freezer.

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Sharp cheddar running everywhere is my favorite part—the way it bubbles and gets all golden takes me straight back to Friday pizza night rewards as a kid when extra cheese was the prize. This one’s made it to family birthday tradition status since the first big cheesy bite disappeared right from the pan.

Leftover Tricks

Wrap any leftovers tight and keep them chilled for up to three days. Slices freeze perfectly—just toss ‘em straight from the freezer into a three-fifty oven until toasty so you get that crunch back.

Ingredient Swaps

No ground pork or beef? Use whichever you’ve got. Out of Monterey Jack? Mozzarella or provolone melt up just fine. If you miss cheddar, try Irish cheddar for that tang, or use Colby if you want it milder. Ditch the meatballs and pack in roasted mushrooms, peppers, or other veggies if you’re feeling planty.

Ideas for Serving

Pair a slice with a snappy Caesar salad for the full meal. Warm up a side of marinara for dunking, always a crowd-pleaser. Fancy enough for celebrations but chill enough for a weeknight—everyone’s going to talk about this one.

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Story Behind It

Chicago might steal the show with its cheesy deep pies but borrowing from meatball subs and good old American pizza, this mashup keeps it playful. The springform pan? Genius for those high dreamy layers—no special gear needed. My family gets a kick out of guessing which slice will have the gooiest cheese and the most meatball bites.

Recipe FAQs

→ How is thick crust different from regular pizza?

Thick crust pizza has higher edges and more depth for toppings and cheese, giving a richer, layered bite compared to flat pizzas.

→ Can the meatballs be made ahead of time?

Absolutely! You can cook and chill or freeze the meatballs beforehand for quicker assembly when you're ready to bake.

→ What cheese should I use for this dish?

Sharp cheddar and Monterey Jack give a rich, smooth melt, but mozzarella can also work for extra stretchiness.

→ Is a springform pan necessary?

A springform pan makes it easier, but a tall-edge cake pan works just as well for holding the crust and fillings.

→ How can I stop the crust from getting soggy?

To avoid sogginess, consider baking the crust slightly before adding the toppings and don't overload the base with sauce.