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

Recipes & Cooking

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

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 

Ingredients

  • 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
  • 1 packet (2 1/4 tsp / 7 g) instant yeast
  • 1 1/2 tsp sugar
  • 3/4 tsp salt
  • 2 Tbsp olive oil, plus extra for coating and brushing
  • 3/4 cup (180 ml) warm water 

Method

  1. In a large bowl combine 1 cup (125 g) flour, yeast, sugar and salt.
  2. Add 2 Tbsp olive oil and warm water; stir with a wooden spoon until combined.
  3. 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.
  4. 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.
  5. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°F (215°C) if baking immediately.
  6. Gently deflate the dough, transfer to a lightly floured surface and knead briefly (3–5 turns) until smooth.
  7. 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.

  8. Brush the whole surface (including the crust) with about 1 Tbsp olive oil. Prick the center lightly with a fork to prevent large bubbles.

MEATBALL & BURRATA PIZZA 
Meatball & Burrata Pizza Toppings

  • Crumbled/broken meatballs (see separate meatball recipe below*)
  • Mozzarella
  • Pecorino
  • 8oz Burrata (add after baking)
  • 6 – 8 fresh basil leaves
  • ¼ cup Extra Virgin Olive Oil drizzle
  • Shaved Parmigiano Reggiano to taste‑Reggiano

Method

  1. FOR MEATBALL & 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.
  2. 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.


 CHEESECAKE PIZZA 

(This pizza uses a pre-baked pizza crust)

Yield: one pizza

 

Ingredients

  • 1 fully baked and cooled 12" pizza crust (basic dough recipe provided above, baked and chilled)
  • 3/4–1 cup good quality strawberry jam (smooth or slightly chunky)
  • 1–1 1/2 cups crumbled Kellogg’s graham cracker crumbs
  • 1–1 1/4 cups New York–style cheesecake, chilled and cut into 12–16 bite-sized chunks or spoonfuls
  • 1/3–1/2 cup salted caramel sauce (plus extra for drizzling)
  • 1 cup fresh strawberries, washed, dried, hulled and sliced
  • 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 

 

Assembly

  1. Place the pre-baked pizza crust on a serving board or parchment-lined pan.
  2. Evenly spread the strawberry jam over the surface, leaving a 1/2" rim for the crust.
  3. Scatter the graham cracker crust chunks over the jam in an even layer.
  4. Distribute the cheesecake pieces across the pizza so each slice gets a good amount—press gently so they sit snugly.
  5. Drizzle the salted caramel sauce over the top in a decorative pattern. 
  6. Arrange sliced fresh strawberries over the pizza.
  7. 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)
  8. Finish with a light extra drizzle of caramel and a pinch of flaky sea salt if desired.
  9. Chill briefly (10–15 minutes) if you want the cheesecake and frosting slightly firmer, then slice into squares and serve

Notes:

  • This is a nobake assembly — do not heat after adding cheesecake or frosting.
  • Adjust jam, caramel, and frosting amounts to taste.