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Chef Joe Isidori joins Valerie Bertinelli and Sunny Anderson in the kitchen to show how to make Meatball Burrata Pizza using his mother's meatball recipe!

PIZZA DOUGH&nbsp;

Ingredients

<ul>
	<li>2–2 1/3 cups (250–290 g) all purpose or bread flour, plus extra for dusting purpose or bread flour, plus extra for dusting‑purpose or bread flour, plus extra for dusting</li>
	<li>1 packet (2 1/4 tsp / 7 g) instant yeast</li>
	<li>1 1/2 tsp sugar</li>
	<li>3/4 tsp salt</li>
	<li>2 Tbsp olive oil, plus extra for coating and brushing</li>
	<li>3/4 cup (180 ml) warm water&nbsp;</li>
</ul>

Method

<ol start="1">
	<li>In a large bowl combine 1 cup (125 g) flour, yeast, sugar and salt.</li>
	<li>Add 2 Tbsp olive oil and warm water; stir with a wooden spoon until combined.</li>
	<li>Gradually stir in another 1 cup (125 g) flour, then add up to 1/3 cup (about 40 g) more if needed, until the dough forms a cohesive, slightly sticky ball that pulls away from the bowl.</li>
	<li>Generously oil a clean bowl, shape the dough into a ball, place it in the bowl and roll to coat with oil. Cover tightly with plastic wrap.</li>
	<li>Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°F (215°C) if baking immediately.</li>
	<li>Gently deflate the dough, transfer to a lightly floured surface and knead briefly (3–5 turns) until smooth.</li>
	<li>Shape to fit square pan by hand or with a rolling pin. Transfer to a parchment lined pizza pan and form a rim by pinching or folding the edge.</li>
	<li>
	Brush the whole surface (including the crust) with about 1 Tbsp olive oil. Prick the center lightly with a fork to prevent large bubbles.
	</li>
</ol>

MEATBALL &amp; BURRATA PIZZA&nbsp; 
Meatball &amp; Burrata Pizza Toppings

<ul>
	<li>Crumbled/broken meatballs (see separate meatball recipe below*)</li>
	<li>Mozzarella</li>
	<li>Pecorino</li>
	<li>8oz Burrata (add after baking)</li>
	<li>6 – 8 fresh basil leaves</li>
	<li>¼ cup Extra Virgin Olive Oil drizzle</li>
	<li>Shaved Parmigiano Reggiano to taste‑Reggiano</li>
</ul>

Method

<ol start="1">
	<li>FOR MEATBALL &amp; BURRATA PIZZA: Add crumbled/broken meatballs (recipe below), mozzarella and pecorino to the unbaked dough and bake in the preheated 425°F (215°C) oven 13–15 minutes, until crust and toppings are golden.</li>
	<li>After removing from the oven, add the fresh burrata and basil leaves, then shave parmesan cheese over top and drizzle with olive oil. Slice into squares and serve.</li>
</ol>

 
&nbsp;CHEESECAKE PIZZA&nbsp;

(This pizza uses a pre-baked pizza crust)

Yield: one pizza

&nbsp;

Ingredients

<ul>
	<li>1 fully baked and cooled 12" pizza crust (basic dough recipe provided above, baked and chilled)</li>
	<li>3/4–1 cup good quality strawberry jam (smooth or slightly chunky)</li>
	<li>1–1 1/2 cups crumbled Kellogg’s graham cracker crumbs</li>
	<li>1–1 1/4 cups New York–style cheesecake, chilled and cut into 12–16 bite-sized chunks or spoonfuls</li>
	<li>1/3–1/2 cup salted caramel sauce (plus extra for drizzling)</li>
	<li>1 cup fresh strawberries, washed, dried, hulled and sliced</li>
	<li>1–1 1/2 cups canned cream cheese frosting (Pillsbury or Betty Crocker), fitted into a piping bag with a medium round or star tip&nbsp;</li>
</ul>

&nbsp;

Assembly

<ol start="1">
	<li>Place the pre-baked pizza crust on a serving board or parchment-lined pan.</li>
	<li>Evenly spread the strawberry jam over the surface, leaving a 1/2" rim for the crust.</li>
	<li>Scatter the graham cracker crust chunks over the jam in an even layer.</li>
	<li>Distribute the cheesecake pieces across the pizza so each slice gets a good amount—press gently so they sit snugly.</li>
	<li>Drizzle the salted caramel sauce over the top in a decorative pattern.&nbsp;</li>
	<li>Arrange sliced fresh strawberries over the pizza.</li>
	<li>Using the frosting-filled piping bag, pipe small rosettes or dollops of cream cheese frosting across the pizza (aim for 12–16 rosettes so each square/slice has one)</li>
	<li>Finish with a light extra drizzle of caramel and a pinch of flaky sea salt if desired.</li>
	<li>Chill briefly (10–15 minutes) if you want the cheesecake and frosting slightly firmer, then slice into squares and serve</li>
</ol>

Notes:

<ul>
	<li>This is a nobake assembly — do not heat after adding cheesecake or frosting.</li>
	<li>Adjust jam, caramel, and frosting amounts to taste.</li>
</ul>

Recipes & Cooking

Joe Isidori Shows How to Make His Mother's Meatball Burrata Pizza Recipe 

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Joe Isidori Shows How to Make His Mother's Meatball Burrata Pizza Recipe

Joe Isidori Shows How to Make His Mother's Meatball Burrata Pizza Recipe

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