Deep Dish Meatball Pizza (Print Version)

# Ingredients:

→ For the Meatballs

01 - ⅓ cup Italian seasoned breadcrumbs
02 - 2 tablespoons whole milk
03 - 1 tablespoon olive oil
04 - ½ medium yellow onion, finely diced
05 - ½ pound ground beef (80/20 blend)
06 - ½ pound ground pork
07 - 1 large egg, beaten
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 teaspoon fresh garlic, minced
10 - ½ teaspoon kosher salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon red pepper flakes

→ For the Pizza

14 - 1 tablespoon butter
15 - 1 tablespoon olive oil
16 - ½ large yellow onion, sliced thin
17 - 1 jalapeño pepper, seeded and diced (optional)
18 - 1 teaspoon fresh garlic, minced
19 - 1½ teaspoons Italian herb seasoning
20 - ½ teaspoon kosher salt
21 - 1 pound pizza dough, room temperature
22 - ½ cup pizza sauce or marinara
23 - 1 cup Monterey Jack cheese, shredded
24 - 2 cups sharp cheddar cheese, shredded

# Instructions:

01 - Preheat oven to 400°F. In a small bowl, mix breadcrumbs with milk and let soak for 5 minutes until the breadcrumbs absorb the liquid and soften.
02 - Heat olive oil in a skillet over medium heat. Cook diced onion for 3-4 minutes until softened. Remove from heat and let cool slightly, then add to the soaked breadcrumb mixture.
03 - Add ground beef, ground pork, beaten egg, chopped parsley, minced garlic, salt, pepper, oregano, and red pepper flakes to the breadcrumb mixture. Mix gently with your hands until just combined. Roll into 24 small meatballs, about 1 inch each.
04 - Place meatballs on a lined baking sheet and bake for 15-17 minutes until cooked through and lightly browned. Remove from oven and set aside.
05 - Increase oven temperature to 450°F. Grease a 9-inch springform pan thoroughly with cooking spray or butter.
06 - In the same skillet, heat butter and olive oil over medium heat. Add sliced onion and diced jalapeño (if using). Cook for 5-6 minutes until onions are golden and soft. Add garlic, Italian seasoning, and salt, cooking for 1 minute more until fragrant.
07 - On a floured surface, roll pizza dough into an 11-inch circle. Carefully transfer to the greased springform pan, pressing dough up the sides about 1-2 inches to create a deep dish crust.
08 - Spread pizza sauce evenly over the dough. In a large bowl, gently combine cooked meatballs, sautéed onion mixture, and both shredded cheeses. Distribute this mixture evenly over the sauce.
09 - Bake for 20 minutes until the crust is golden and cheese starts to brown. Cover with foil and bake an additional 5-7 minutes to prevent over-browning while ensuring the crust cooks through.
10 - Remove from oven and let cool in the pan for 10-15 minutes before carefully releasing the springform sides. Cut into wedges and serve hot.

# Notes:

01 - Room temperature dough is much easier to roll and shape
02 - Don't overmix the meatball mixture or they'll be tough
03 - The foil tent prevents the cheese from burning while the thick crust finishes
04 - Let it cool before cutting or the cheese will be too molten to hold together
05 - A springform pan is essential for this thick deep dish style

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