By KelBel on August 30, 2005
Photo by PaulaG
Photo by PaulaG
"This is a Rachael Ray recipe. It is not a pizza covered with individual meatballs, it is a pizza where the topping tastes like a meatball."
Serving Size: 1 (358 g)
Servings Per Recipe: 4
"Hearty and tasty, won't leave anyone hungry. I added a bit of beef stock to the meat after adding everything else, it felt like needing some moisture."
"This is a true meat lover's pizza. I used the pizza crust from my Mediterranean Pizza With Caramelized Onions Recipe #132001 and baked it on a cast iron griddle. The oil for cooking the meat was eliminated and the meat was cooked first then the onions and garlic added. This made 6 generous slices. My family really enjoyed it. "
"This was pretty good. My family felt that the oregano taste was too strong, so I will 1/2 that next time. A huge and meaty pizza. Thanks. "
"This was good, but I didn't like the taste of the rosemary on the crust...next time I'd use oregano, or Italian seasonings. Also, I think it needed some sauce. I served some spaghetti sauce with it. Next time I might put it on the crust. "
"This was really good. After my daughter saw Rachel Ray make this she had been hounding me to make it. I liked the flavor of the meatball topping but my crust did come out a little too hard. I had never made pizza crust before so it could have been something I did."
"This was a very good pizza, but I only had dried herbs so that is what I used. Still, the taste was wonderful and along with Po's crust, this pizza was a winner. And I LOVE pizza! Thanks for the recipe, and congrats on your win. :)"