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A MARIO BATALI RECIPE

Three Pizza Party

PostImage_Pizza-Party

From left to right: The Benno (pesto), the Jasper (Salami) and the Ethan (Meatballs)


Ingredients

The Benno Pizza (Pesto):

Pizza dough 

6 tablespoons Basil Pesto (see below)
½ cup grated fresh mozzarella

 

For the Basil Pesto

Makes about 1 cup

3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated pecorino roman

 

The Ethan Pizza (Meatballs)

Pizza Dough

8 ounces ground brisket or lean ground beef

2 small garlic cloves, finely chopped

1 tablespoon finely chopped fresh Italian parsley

½ teaspoon cayenne

Maldon or other flaky sea salt

2 tablespoons milk

¼ cup fresh bread crumbs

¼ cup extra virgin olive oil

¼ cup Pomi strained tomatoes

½ cup grated fresh mozzarella

 

The Jasper (Salami)

Pizza Dough

¼ cup Pomi strained tomatoes

½ cup grated fresh mozzarella

2 ounces salami, preferably Tuscan, cut into matchsticks, thinly sliced or chopped

Directions

For the Benno

Spread the pesto evenly over the parbaked pizza crust, leaving a ½ inch border. Scatter the mozzarella over the pesto. Broil as directed, then cut into 4 slices, and serve.

 

Make the pesto.

With the motor running, drop the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino.

 

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.

 

For the Ethan

 

Make the meatballs. 

Combine the beef, garlic, parsley, cayenne, and a generous pinch of salt in a medium bowl, mixing gently with your hand. Add the milk and bread crumbs and mix gently but thoroughly. Shape into ¾ inch meatballs.

 

This makes about 25 meatballs, you only need 12 for 1 pizza, but leftovers are great for an impromptu midnight spaghetti.

 

Heat the olive oil in a large sauté pan, preferably non-stick, over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 12 minutes. Transfer to paper towels to drain.

The meatballs can be kept at room temperature for up to 30 minutes.

 

Cut 12 meatballs in half for each pizza you will be making. Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½ inch border. Scatter the mozzarella over the sauce, and arrange the meatballs on top. Broil as directed, ten cut into 4 slices and serve. 

 

For the Jasper

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½ inch border. Scatter the mozzarella over the sauce, and arrange the salami evenly on the pizza. Broil as directed, then cut into 4 slices and serve. 

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