Veal Meatball Pie

Veal Meatball Pie

Ingredients:
1 ball of Pizza Dough, shaped and waiting on a floured peel
70 grams (¼ cup) Basic Tomato Sauce
60 grams (about 2 ounces) fresh mozzarella, pulled into 5 clumps
4 or 5 Veal Meatballs, broken in half
12 grams (scant 1 tablespoon) Caramelized Onions
20 grams (about 5) pitted Alfonso olives, halved
10 grams (about 3 tablespoons) grated Parmigiano-Reggiano cheese, plus more for

Directions:
serving
1 Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat
the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an
electric variation.)
2 With the dough on the peel, spoon the tomato sauce over the surface and spread it
evenly, leaving about an inch of the rim untouched. Distribute the mozzarella over
the sauce. Space the meatballs evenly over the pie. Distribute the onions evenly on
top, then the olives. Sprinkle with the Parmigiano.
3 With quick, jerking motions, slide the pie onto the stone. Broil for 4½ minutes under
gas (somewhat longer with an electric oven), until the top is bubbling and the crust
is nicely charred but not burnt.
4 Using the peel, transfer the pizza to a tray or serving platter. Sprinkle additional
Parmigiano over the pie. Slice and serve immediately.
meatballs and tomato sauce
SERVES 4 OR 5 • When I top a pizza with meatballs, I break them into pieces and
put them on the pie before it goes into the oven. But I serve them whole—minus the
crust—as an appetizer, accompanied by a slightly more complex sauce than the one on
the pie. Solo, they get a chance to shine, and I felt both grateful and flattered when
New York magazine named them the best in the city. Serve the meatballs, generously
sauced, with crusty bread and a green salad.