Greek Freak Meatball Pizza

Chef Christian Gill

Servings

4

Prep Time

30 minutes

Cook Time

45 minutes

Cuisine

Pizza

Category

Main Course

Fried-then-baked meatballs get a hit of Spiceology Greek Freak Seasoning in the mix, then come back for a second act atop a pie loaded with pecorino Romano, mozzarella, and dollops of ricotta. The meatball batch is a genuine make-ahead move — build it once, and you've got toppings for pizza night four times over.

Greek Freak Meatball Pizza

Ingredients

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    • 3 lb 80/20 ground beef
    • 1 cup seasoned bread crumbs
    • 1 cup grated pecorino Romano cheese
    • 4 large eggs, whisked
    • 2 Tbsp Spiceology Greek Freak Seasoning
    • Neutral oil, for frying (about 2 inches deep in a Dutch oven or fryer)

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    • Dough of choice, stretched to 15–17 inches

    • 6 oz pizza sauce

    • 2 Tbsp grated pecorino Romano cheese

    • 1 Tbsp Spiceology Greek Freak Seasoning

    • 6 oz shredded mozzarella

    • 6 meatballs (from batch above), quartered

    • 4 oz ricotta cheese

    Directions

    1. In a large bowl, combine the ground beef, bread crumbs, pecorino Romano, eggs, and Greek Freak Seasoning. Mix gently by hand just until combined — overworking will make the meatballs dense. Scoop and roll into 2.5–3 oz balls (about 24 total).

    2. Heat the oil to 350°F in a fryer or Dutch oven. Working in batches so you don't crowd the pot, flash-fry the meatballs 1–2 minutes, until browned on the outside. Transfer to a baking sheet.

    3. Preheat the oven to 375°F. Arrange the meatballs on the baking sheet, cover tightly with foil, and bake 15 minutes, until they reach 160°F internal temperature. Uncover and let rest 10 minutes, then refrigerate until ready to use.

    4. When ready to build a pizza, preheat the oven (and pizza stone, if using) to 500°F. Quarter the 6 meatballs you'll need for this pie.

    5. Stretch the dough to 15–17 inches. Spread the pizza sauce in an even layer, then sprinkle with the pecorino Romano and Greek Freak Seasoning. Top with the mozzarella, scatter the quartered meatballs over the pie, and finish with small dollops of ricotta spread evenly across the top.

    6. Bake according to your dough's instructions — about 10–12 minutes at 500°F, or until the crust is golden and the cheese is bubbling. Remove from the oven, slice, and serve.
    Recipe Products
    Blend

    Greek Freak Mediterranean Seasoning

    Key Ingredients

    Nutritional Yeast Flakes, Red Pepper Chili Flake, Oregano, Tomato, Orange Peel