Spaghetti & Meatballs Pizza (lots of pics)

PatioDaddio · 02-16-2010, 01:04 AM

This is one of those off-the-wall recipes that just leaves you scratching
your head and asking yourself, "But... why?" I don't know how original it is,
but I had a brainstorm the other day and just went with it. When it was all
said and done, I found myself thinking that this would be a great dinner
dish for a kid's party or sleepover (if you're a dad who has girls, make a
motel reservation first). It's basically just a funky version of spaghetti and
meatballs, and kids generally dig funky.

The meatballs in this recipe aren't really "meatballs" in the traditional
sense. I was shooting for quick and relatively easy, so I just went with
straight Italian sausage. Hey, that's all they put on pizza anyhow.

Ingredients
3/4 lb Dry spaghetti
1 lb Sweet Italian sausage links (I used Johnsonville® - 19.76 oz)
2 cups Spaghetti sauce (I used Prego® Traditional)
1 1/2 cups Mozzarella cheese, grated
1/2 Green bell pepper, diced
1/2 Red bell pepper, diced
1/2 med Yellow onion, diced
5 leaves Fresh basil, cut into a chiffonade
Olive oil
Salt
Pepper

Note: You will also need a large metal pizza pan and some parchment paper.

Method
Cook the spaghetti per the package directions until it is just overdone
(not al dente), drain in a colander and let cool 20 minutes, tossing occasionally.

Cut a piece of parchment paper to cover the pizza pan completely.

Place the spaghetti on the parchment-covered pizza pan and arrange it in
an even layer as shown.

Refrigerate the pan for an hour or two to let the pasta set.

To make the "meatballs", squeeze the sausage out of each link from each
end, 1/4 at a time and roll gently in your hands to form small balls (the
casing does most of the work). Each link should make four balls. Set the
balls aside.

Heat a large skillet over medium heat then add a little oil.

Saute the meatballs until they are just browned on all sides, remove to a
plate and set aside.

Return the pan to the heat and add a little more oil.

Season the peppers and onions with a little salt and pepper then saute
them until they are just tender. Set the pan aside.

Preheat your oven to 350º.

Slide the parchment off of the pizza pan and oil the pan lightly.

Flip the spaghetti over onto the pizza pan and discard the
parchment paper.

Spread the spaghetti sauce evenly over the top of the spaghetti as
shown.

Sprinkle the cheese evenly over the sauce.

Slice about 10 of the meatballs in half and distribute the halves evenly
over the cheese as shown. You will have some meatballs leftover.

Distribute the sauteed vegetables evenly over the cheese as shown.

Sprinkle the basil over the top.

Bake the pizza for 30 minutes.

Let the pizza cool for about 10 minutes.

Slice into wedges, serve and enjoy!

-----

John

roxikitties7 · 02-16-2010, 01:11 AM

WHAT?
looks good...

I would eat!!

PatioDaddio · 02-16-2010, 01:12 AM

Quote:

Originally Posted by roxikitties7

WHAT?
looks good...

I would eat!!

Sometimes you just gotta let the inner funk out!

John

sdb25 · 02-16-2010, 01:13 AM

Dude! I made this for my daughter last year (at her request)! It was good, but we haven't made it since. Think I'll have to make some this week!

PatioDaddio · 02-16-2010, 01:13 AM

Quote:

Originally Posted by sdb25

Dude! I made this for my daughter last year (at her request)! It was good, but we haven't made it since. Think I'll have to make some this week!

Get on it, brotha!

John

1_T_Scot · 02-16-2010, 01:48 AM

Interesting Idea. It looks great!

SmokinAussie · 02-16-2010, 01:54 AM

Man, that does look good. I wonder how if would go if the meatballs were MOINKS!

I think I'll try that. MOINK Pizza. Yeah!

traildust · 02-16-2010, 02:02 AM

Quote:

Originally Posted by PatioDaddio

Sometimes you just gotta let the inner funk out!

John

Thanks for letting your inner funk out and sharing the recipe. The pic's look tasty!

Phubar · 02-16-2010, 02:39 AM

My tuna sandwich I just ate was great but this....this would be a very nice breakphast right now!
I dig your P.Diddio Phuncky Phreestyle Spaghetti Pizza Pie!
Nice Xperimenting!

bigabyte · 02-16-2010, 07:09 AM

That looks like a real winner to me!

Buster Dog BBQ · 02-16-2010, 07:22 AM

How about a crust with spaghetti sauce and garlic on it then the spaghetti and meatballs etc. Just like eating it on garlic bread. At first glance that is what I thought you did.

southernsmoker · 02-16-2010, 07:35 AM

Nice job...

stepheneleven · 02-16-2010, 08:38 AM

awesome, gonna try this

Gore · 02-16-2010, 08:59 AM

Great idea! Have to test that one out.

Puppyboy · 02-16-2010, 10:25 AM

My kids just might eat that.

02-16-2010, 01:04 AM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Spaghetti & Meatballs Pizza (lots of pics) This is one of those off-the-wall recipes that just leaves you scratching your head and asking yourself, "But... why?" I don't know how original it is, but I had a brainstorm the other day and just went with it. When it was all said and done, I found myself thinking that this would be a great dinner dish for a kid's party or sleepover (if you're a dad who has girls, make a motel reservation first). It's basically just a funky version of spaghetti and meatballs, and kids generally dig funky. The meatballs in this recipe aren't really "meatballs" in the traditional sense. I was shooting for quick and relatively easy, so I just went with straight Italian sausage. Hey, that's all they put on pizza anyhow. Ingredients 3/4 lb Dry spaghetti 1 lb Sweet Italian sausage links (I used Johnsonville® - 19.76 oz) 2 cups Spaghetti sauce (I used Prego® Traditional) 1 1/2 cups Mozzarella cheese, grated 1/2 Green bell pepper, diced 1/2 Red bell pepper, diced 1/2 med Yellow onion, diced 5 leaves Fresh basil, cut into a chiffonade Olive oil Salt Pepper Note: You will also need a large metal pizza pan and some parchment paper. Method Cook the spaghetti per the package directions until it is just overdone (not al dente), drain in a colander and let cool 20 minutes, tossing occasionally. Cut a piece of parchment paper to cover the pizza pan completely. Place the spaghetti on the parchment-covered pizza pan and arrange it in an even layer as shown. Refrigerate the pan for an hour or two to let the pasta set. To make the "meatballs", squeeze the sausage out of each link from each end, 1/4 at a time and roll gently in your hands to form small balls (the casing does most of the work). Each link should make four balls. Set the balls aside. Heat a large skillet over medium heat then add a little oil. Saute the meatballs until they are just browned on all sides, remove to a plate and set aside. Return the pan to the heat and add a little more oil. Season the peppers and onions with a little salt and pepper then saute them until they are just tender. Set the pan aside. Preheat your oven to 350º. Slide the parchment off of the pizza pan and oil the pan lightly. Flip the spaghetti over onto the pizza pan and discard the parchment paper. Spread the spaghetti sauce evenly over the top of the spaghetti as shown. Sprinkle the cheese evenly over the sauce. Slice about 10 of the meatballs in half and distribute the halves evenly over the cheese as shown. You will have some meatballs leftover. Distribute the sauteed vegetables evenly over the cheese as shown. Sprinkle the basil over the top. Bake the pizza for 30 minutes. Let the pizza cool for about 10 minutes. Slice into wedges, serve and enjoy! ----- John Last edited by PatioDaddio; 02-16-2010 at 01:21 AM..

02-16-2010, 01:13 AM	#4
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA	Dude! I made this for my daughter last year (at her request)! It was good, but we haven't made it since. Think I'll have to make some this week! __________________ -elbows deep in someone else's misery.

02-16-2010, 01:48 AM	#6
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	Interesting Idea. It looks great! __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

02-16-2010, 01:54 AM	#7
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Man, that does look good. I wonder how if would go if the meatballs were MOINKS! I think I'll try that. MOINK Pizza. Yeah! __________________ A butterflies wings. About to bring down everything...

02-16-2010, 02:39 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	My tuna sandwich I just ate was great but this....this would be a very nice breakphast right now! I dig your P.Diddio Phuncky Phreestyle Spaghetti Pizza Pie! Nice Xperimenting! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

02-16-2010, 01:11 AM	#2
roxikitties7 Full Fledged Farker Join Date: 07-07-09 Location: Port Orange Florida	WHAT? looks good... I would eat!!

02-16-2010, 07:09 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That looks like a real winner to me! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-16-2010, 07:22 AM	#11
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	How about a crust with spaghetti sauce and garlic on it then the spaghetti and meatballs etc. Just like eating it on garlic bread. At first glance that is what I thought you did. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

02-16-2010, 07:35 AM	#12
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	Nice job... __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

02-16-2010, 08:38 AM	#13
stepheneleven Full Fledged Farker Join Date: 01-31-10 Location: Mequon, WI	awesome, gonna try this __________________ Workhorse Pits 1975

02-16-2010, 08:59 AM	#14
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Great idea! Have to test that one out. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-16-2010, 10:25 AM	#15
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	My kids just might eat that. __________________ www.facebook.com/BarkinDawgsBBQCatering

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