Deep Dish Meatball Pizza

Prep 10 min


Cook 50 min


Ready in 60 min

The Stone Round Baker is perfect to make this classic deep dish pizza stuffed with cheese and meatballs.


  • ¼ cup (60 mL) plus 1 tbsp (15 mL) olive oil, divided
  • 1½ cups (375 mL) all-purpose flour
  • ⅓ cup (75 mL) cornmeal
  • 1 pkg (¼ oz./10g) instant yeast
  • 1 tbsp (15 mL) sugar
  • ⅔ cup (150 mL) very warm water (125°-130°F/52-54C)
  • 1½ tsp (7 mL) salt
  • 1 tbsp (15 mL) oil
  • ½   onion, diced
  • ¼ tsp (2 mL) salt
  • 1   garlic clove, diced
  • 2 tsp (10 mL) dried oregano
  • 7 cups (1.75 L) packed fresh spinach, about 6 oz./175g
  • 10  oz. (300 g) frozen meatballs, thawed, cut in half (about 2 cups/500 mL)
  • 1 cup (250 mL) pizza sauce, divided
  • 10 oz. (300 g) mozzarella cheese, grated (about 2 ¼ cup/550 mL), divided
  • 1 oz. (30 g) fresh Parmesan cheese, finely grated (about 1/2 cup/125 mL)


  1. Preheat the oven to 425°F (220°C). Brush the Stone Round Baker with 1 tbsp (15 mL) of the oil.
  2. For the crust, place the remaining ingredients into the bowl of the Deluxe Stand Mixer with the dough hook. Knead for 6 minutes.
  3. For the filling, heat 1 tbsp (15 mL) of oil in a large skillet over medium heat for 2–3 minutes.
  4. Saute the onion for 3-4 minutes or until soft. Add the spinach and cook until wilted, about another 3-4 minutes.
  5. Stir in the garlic, oregano, meatballs, salt, and ¼ cup (60 mL) of the pizza sauce. Cook for another 2 minutes. Remove from the heat.
  6. Press the dough into the bottom of the Stone Round Baker and up the sides.
  7. Top the dough with half of the grated cheese then evenly spread the meatball the filling mixture over the cheese. Cover with the remaining cheese, then finish with the remaining pizza sauce.
  8. Bake for 40-45 minutes, or until the crust is well browned and the sauce loses its shininess. Top with the Parmesan and allow to rest at least 10 minutes before slicing.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 460, Total Fat 28 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 34 g, Fiber 3 g, Sugars 4 g (includes 2 g added sugar), Protein 19 g

Cook's Tips:

Not a meatball lover? Try this with cooked and diced chicken, ground beef, or just layer in some pepperoni on top of the cheese.

You can freeze any leftovers. Wrap in plastic wrap and freeze for up to a month. When you’re ready, place on a baking sheet and bake at 400°F (200°C) until the temperature reaches 165°F(74°C).

Replace the oregano with Sweet Basil Rub to give even more flavor to your sauce.

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