Shelly's Recipe

CHICAGO-STYLE DEEP DISH MEATBALL PIZZA

Category: Pizza

Pizza dough, homemade or store-bought
All-purpose flour, for dusting
1/2 cup tomato sauce, recipe follows
20 to 25 meatballs, recipe follows
2 tsp dried oregano
1 tsp crushed red pepper flakes
1/4 cup chopped tomato
1/2 cup shredded mozzarella


Roll out the pizza dough on a lightly floured surface into approximately a 12-inch round and 1/2 to 3/4-inch thick. Oil a 10-inch pie pan and fit the dough into the pan, spreading the dough up the sides of the pan. Set aside to let the dough rise, about 30 minutes.

Place the dough in the oven and par-bake half-way for 8 to 10 minutes.

Top the dough with Tomato Sauce, meatballs, oregano, crushed red pepper flakes, chopped tomato and shredded cheese. Bake in the oven until crust is golden and the cheese is melted and bubbly, about 12 to 15 minutes.

Remove from oven, cut into wedges and serve immediately.

Basic Tomato Sauce
1 tbsp olive oil
1/2 red onion, small dice
4 tbsp minced garlic
Salt and freshly ground black pepper
6 fresh basil leaves, chopped
3 tbsp red wine
1 (28 oz) can whole plum tomatoes
1/2 cup water

Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

Cool the sauce before using it to make pizza.

Yield: about 3 cups

Meatballs:
2 lbs ground pork/veal/beef combination
3 eggs, beaten
1 tbsp chopped garlic
1 small red onion, finely chopped
1 tbsp chopped fresh parsley leaves
1/2 cup bread crumbs
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil

Combine all ingredients except oil and gently mix to combine. Roll into 3/4-inch meatballs. You want the meatballs to be small and bite-sized. Heat the oil in a large skillet and cook the meatballs, in batches, until browned. Place onto a paper-towel lined plate and allow the meatballs to cool.

Yield: 20 to 25 meatballs