Servings: 6-8Prep Time: 10 minutes Cook Time: 30 minutes
2 large (12-inch) pizza crusts
25.5 ounce Oliverio Italian style Peppers (Medium Hot) in Sauce Olvero (or other pizza sauce)
cooked meatballs (approximately 15), sliced in half
For the pizza crusts, I used the one-loaf dough for Grandmother Bread. You could use any pizza dough recipe or store-bought crusts. You could also substitute any pizza sauce, homemade or store-bought, but I think this is particularly good with the Oliverio peppers in sauce if that’s available where you are. For the meatballs, I used my meatball recipe here.
Bake the crusts for about 15-20 minutes before adding the toppings then add, in this order, sauce, cheese, meatballs, and pepperoni.
Note: If you prefer, pour the Oliverio sauce into a bowl first and cut up the peppers into smaller pieces. (That’s what I do.)
Bake the pizzas for another 10-15 minutes until the crusts are lightly browned and the cheese is melty. (I switch the pizzas between the top and bottom oven racks while baking.)
Submitted by: suzanne-mcminn on June 9, 2010