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Mini Meatball Pizza with Fresh Mozzarella + Roasted Red Peppers

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  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt


  • 1/2 batch of bite sized meatballs
  • 1/2 tablespoon olive oil
  • 1 1/2 cups pizza sauce
  • 4 ounces fontina cheese, freshly grated
  • 8 ounces fresh mozzarella, sliced
  • 1 (12-ounce) jar of roasted red peppers, or 2 homemade roasted reds


  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • While the dough is rising, make the meatballs. Heat a large skillet over medium heat and add the olive oil. Brown the meatballs on all sides, cooking until just browned, about 5 to 6 minutes. Remove from heat and let the meatballs cool a bit.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  • Preheat your oven to 400 degrees F (or if you’re using a pizza stone or the skillet method, follow these directions). Spread the sauce on the dough then cover it with the fontina cheese. Add on the meatballs, sliced mozzarella and red peppers. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly.

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