Meatball Pizza (on a Naan Crust)
 
Prep time
Cook time
Total time
 
If you have a favorite store-bought tomato sauce, you can use that instead of crushing the whole tomatoes.
Serves: 2
Ingredients
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
Instructions
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.
Notes
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.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2014/03/meatball-pizza-on-a-naan-crust.html