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Meatball and Mozzarella Lattice Pie

Got some leftover meatballs and you're not sure what to use them for? We think you should try this lattice pie. It has delicious layers of meatballs, mozzarella, tomato sauce, and bell peppers. Everything on top of a crispy pizza crust. Yummy!
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Got some leftover meatballs and you're not sure what to use them for? We think you should try this lattice pie. It has delicious layers of meatballs, mozzarella, tomato sauce, and bell peppers. Everything on top of a crispy pizza crust. Yummy!

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Ingredients

1 tablespoon butter
7 ounces of pizza dough
2 tablespoons of olive oil
salt
pepper
5 garlic cloves, crushed
1 cup tomato sauce
1 teaspoon basil
1 teaspoon oregano
1 cup mozzarella, shredded
1 pound meatballs
1 green bell pepper, chopped
1 red bell pepper, chopped
½ yellow bell pepper, chopped

Ingredients

Steps

1
Done

Preheat the oven to 410 degrees F/210 degrees C.

2
Done

Grab a round, 10-inch (25 cm) diameter baking dish. Grease the bottom with butter.

3
Done

Lay the pizza dough in the dish, entirely covering the bottom and sides. Remove the excess dough and keep it for later on.

4
Done

Drizzle 1 tablespoon of olive oil and add 2 garlic cloves. Season with salt and pepper. Pinch the dough with a fork.

5
Done

Slide the dish into the oven for the next 15 minutes.

6
Done

Add the tomato sauce to a large bowl. Add the basil, 2 garlic cloves, oregano, salt, and pepper. Mix until smooth.

7
Done

Add half of the shredded mozzarella inside the baking dish. Pour half of the tomato sauce and lay the cooked meatballs.

8
Done

Top with the remaining tomato sauce, mozzarella, and chopped bell pepper.

9
Done

Cut the excess dough into thin strips. Arrange the strips of dough to make a lattice pattern.

10
Done

Mix the remaining olive oil and garlic in a small bowl. Spread the mixture using a brush.

11
Done

Slide the dish into the oven for the next 40 minutes at 410 degrees F/210 degrees C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

499 kcal
Calories
17 g
Protein
36 g
Fat
28 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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