Meatball Pizza (on a Naan Crust)


Not that making pizza dough is such a big deal now that we have Jim Lahey and no-knead and Smitten Kitchen’s detailed schedule for getting homemade pizza on the table at night, but I do want to point out that there are all kinds of other vessels to carry your tomato sauce, cheese, and toppings than traditional pizza dough, like English muffins, French bread bagels, tortillas, polenta, pita, and naan.

And, if you settle on one of those and keep it in your fridge, then homemade pizza becomes less of a special occasion supper and more of a last-ditch, but still delicious, meal to make on a weeknight.

Because of my collaboration with Stonefire, I had naan in the freezer. I selected a whole grain package, pulled out a can of tomatoes and smushed them into sauce (no need to cook–just add a little garlic, salt, and oil), shredded mozzarella (supermarket style, fresh can make the pizza soggy), and some homemade meatballs. Technically, I wouldn’t make meatballs from scratch just for my weeknight naan pizza, but if you have some lying around, use ’em! They don’t take too long to make, to be honest. Or, use sausages or sliced sausage, extra kale or broccoli rabe, any cheeses you have in the cheese drawer.

I’ll be back later this week to share a more authentic use for naan in the next Indian recipe I developed for you guys!


Meatball Pizza (on a Naan Crust)
Prep time: 
Cook time: 
Total time: 
Serves: 2
If you have a favorite store-bought tomato sauce, you can use that instead of crushing the whole tomatoes.
For the meatballs:
  • 1 very small yellow onion
  • 3 cloves garlic
  • 1⁄4 cup parsley, finely chopped
  • ½ cup grated Parmesan cheese
  • 1⁄3 cup fresh breadcrumbs
  • 3 tablespoons dried breadcrumbs
  • 1 egg, beaten
  • 1 tablespoon ketchup
  • 1⁄4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ pound ground beef
  • ½ pound ground pork
For the pizza:
  • 2 pieces naan
  • 3 whole tomatoes, with juices, from the can
  • 1 clove garlic, minced
  • Pinch salt
  • 1 teaspoon olive oil
  • ⅔ cup grated mozzarella
  • 6 meatballs, halved (recipe follows)
  • ¼ cup freshly grated Parm
  • Chopped fresh parsley, for serving
Make the meatballs:
  1. You can do this up to 3 days in advance. Preheat the oven to 400°F. Line a cookie sheet with parchment paper or aluminum foil, and set it aside.
  2. In a small food processor, pulse the onion and garlic together until finely chopped (or grate the onion and mince the garlic by hand).
  3. Transfer the onion-garlic mixture to a large mixing bowl. Add the parsley, cheese, both breadcrumbs, the eggs, ketchup, red pepper flakes, salt, and meat. Fold the ingredients together with your hands, making sure not to overly break apart or mush the meat. No worries if the meat and crumbs are not 100 percent perfectly combined.
  4. Roll the meat mixture into 1 1⁄2-inch balls, and place them on the prepared cookie sheet. They can be fairly close together.
  5. Bake the meatballs in the oven for 25 to 30 minutes, until the tops have browned and they are cooked through. If you're doing this in advance, cool the meatballs then store, covered, in the fridge.
Make the pizzas:
  1. Preheat the oven to 450°F. Combine the tomatoes, minced garlic, salt, and olive oil in a mini food processor and pulse until smooth. Taste for salt, adding more as needed.
  2. Place the naan on a baking sheet. Spread the centers with the tomatoes, leaving a 1-inch crust all the way around. Sprinkle each pizza with half the cheese and top with half the halved meatballs. Bake for 8 to 10 minutes, until the cheese is very melted and the crusts are golden.
  3. Remove from the oven and sprinkle with the grated parm. Let rest for 2 minutes, then sprinkle with parsley, cut into slices, and serve.
To make fresh bread crumbs for the meatballs, remove the crusts from 2 slices of white sandwich bread, and pulse the bread in a food processor. You'll make 16 meatballs from this recipe, enough for freezer leftovers or many pizzas.


Posted in: Single Serving
  • Brian Samuels

    Oh why do you torture me with this beautiful, meaty pizza? What a great idea to use naan as the crust! Going to have to try that.

    • BGSK

      Lentil meatballs would be less torturous, eh?

  • marie @ little kitchie

    I love naan pizzas!! This looks so good!

    • BGSK

      Me tooooo (clearly)!

  • MB

    Love the meatballs on pizza – and have never thought to use naan. Inspired! Thanks… Love the blog, by the way. Somehow just discovered it, and look forward to following your culinary adventures!

    • BGSK

      So glad you’ve made it here and thrilled to have you as a follower! Your blog is awesome, too. And, here’s to meatballs on pizza!

  • Philippines Food

    I love Pizza And this concept of pizza is ultimate thanks for sharing great recipe..

  • cupcakemuffin

    Love the idea of meatballs on pizza…that sounds awesome!!

  • Ann B Chapin

    How do we print this recipe?? I love your blog!

    • BGSK

      Thanks!! There’s a teeny tiny little PRINT link on the bottom right hand corner of the lead photo. Does that help? Enjoy!

      • Ann B Chapin

        WOW!! Thank you! I found it, but you really have to look! I kept thinking it would be grouped together with Twitter, Facebook etc.

  • ThaKidd

    I just made this recipe tonight and it was delicious! The meatballs are fantastic – I made twice as much and my husband and I can’t wait to try them in sandwiches and pasta. (If I can keep my hands off of them.) The naan made a lovely texture for the crust. We will be making this again!

    • BGSK

      So glad you enjoyed!

  • Jiva Dimova

    I am very excited to try this recipe! Your blog has consistently been my go to place while losing my kitchen phobia. One quick question, do you defrost the naan before garnishing/baking? Thanks!

    • BGSK

      Hi–so glad you’ve been finding the blog helpful as you overcome kitchen phobia (love that term!). You don’t have to defrost the naan before assembling the pizza, though the oven time might be slightly longer as a result.

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