Cheesy Meatball Pizza Delight

1. Make the Meatballs

Start by combining the ground beef, finely chopped garlic, Italian parsley, cayenne, and a pinch of flaky sea salt in a medium bowl. Mix these ingredients gently to ensure even distribution without overworking the meat. This gentle mixing helps maintain a tender texture in the meatballs.

2. Add Liquid and Binder

Next, pour in the milk and sprinkle the fresh bread crumbs over the meat mixture. Continue to mix gently. The milk and bread crumbs act as a binder, keeping the meatballs moist and preventing them from becoming dense.

3. Shape the Meatballs

Form the mixture into small meatballs, roughly ¾-inch in diameter. You should have about 25 meatballs from this mixture.

4. Cook the Meatballs

Heat the extra virgin olive oil in a large sauté pan over medium heat. Once the oil is hot, add the meatballs and cook them for about 12 minutes. It's important to brown the meatballs on all sides to develop a golden-brown crust, which adds a rich flavor through the Maillard reaction. Once cooked, transfer the meatballs to paper towels to drain and let them rest at room temperature for up to 30 minutes.

5. Prepare the Pizza

While the meatballs are cooling, cut 12 of them in half for the pizza. Spread the Pomì strained tomatoes evenly over the parbaked pizza crust. Sprinkle the grated fresh mozzarella over the sauce, ensuring it covers the surface evenly. Arrange the halved meatballs on top of the cheese, distributing them so every bite has a balanced flavor.

6. Broil the Pizza

Place the assembled pizza under the broiler and cook until the cheese is melted and bubbly. Keep a close eye to avoid burning. Once the cheese is perfectly melted and slightly golden, remove the pizza from the oven.