My boys had some friends over for dinner a few weeks ago and they asked that I made these for them. I had to do two different batches so that we had enough. It worked out okay though. All the kids really enjoyed them. I even had a mom call me and ask for the recipe after her son got home because he couldn’t stop talking about how good they were. If you don’t have 8 mini cast iron pans, you can form your crust and bake for a few minutes and then cook all your pizzas together on a big cookie sheet. It works out better that way for me anyway.
Check out what they are saying about this recipe over at Cravings of a Lunatic:
“All that sauce, and that cheese, every bite is pure happiness!”
I love making these instead of getting a take out. Then you can alter the sauce, cheese, and other toppings to fit your own personal taste. It’s pure heaven!
Ingredients
2 packages of Pillsbury ready made pizza dough, or 2 portions of homemade pizza dough
1 jar Classico Riserva pasta sauce
4 cups Kraft mozzarella cheese, shredded
1 package of Banquet ready made meatballs, or homemade meatballs
1 jar roasted red peppers, diced
4 cloves of garlic, pressed (you can substitute minced)
½ cup of parmesan cheese, cut into squares or chunks
Instructions
Preheat oven to 425 degrees F.
Spray 8 mini cast iron pans with non-stick spray. Set aside.
Divide dough into 8 pieces. Roll out big enough that the dough fits into the bottom of cast iron pans, plus an extra inch in diameter. Lay each dough in each pan and press so it comes up the side of the inside of the pan.
Spoon the sauce into the pans, evenly.
Sprinkle in about half of the mozzarella cheese.
Add the meatballs, I used 6 to 7 in each pan.
Toss diced roasted red peppers in each pan, spreading evenly amongst all the pans.
Sprinkle the pressed (or minced) garlic evenly over each pan.
Top with other half of the mozzarella cheese. The more the better.
Save the parmesan cheese, you’ll add it towards the end of the cooking process.
Place the cast iron pans in the oven carefully. Place a foil-lined cookie sheet on the rack below to catch anything that may drip over. Cook for about 8 to 11 minutes.
Pull out of the oven and add a square of parmesan over each meatball, place them back in the oven and cook for about 3 to 5 minutes more, just enough for the parmesan to melt.
Remove carefully from oven. Place a handle cover over each handle, or use a cloth napkin, or small towel. That way no one hurts themselves on the pans. You can serve one to each person, or slice them into pieces. Just warn people the pan is hot. For real!
Serve with a big old pizza loving smile!
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Quick Tip: Try it with fresh mushrooms or any of your other favorite veggies.
Thanks again to Cravings of a Lunatic for this scrumptious recipe.
