Mini Meatball Pizza with Sun-Dried Peppers

Meatballs on a pizza? You can’t get this kind of extraordinary pie delivered, but thanks to our Italian Pizza Dough Kit, it’s easy to make at home. We top it off with tangy-sweet sun-dried peppers.

INGREDIENTS

• 1 (17.6-ounce) DeLallo Pizza Dough Kit
• 4 tablespoons butter
• 1 yellow onion, thinly sliced
• 2 tablespoon DeLallo Extra Virgin Olive Oil
• 1 (6.7-ounce) jar DeLallo Sweet & Tangy Sun-Dried Peppers, drained and cut into strips
• 1 (12-ounce) package frozen mini meatballs, thawed
• 1 (14-ounce) jar DeLallo Pizzeria-Style Pizza Sauce
• 4 ounces provolone, shredded
• Salt

DIRECTIONS

1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
3. Preheat oven to 500˚F.
4. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface.
5. Meanwhile, heat butter in a medium skillet, add onions and cook until golden brown, about 8-10 minutes. Add peppers and cook until warmed through about 5 minutes.
6. Evenly spread the sauce over the dough, leaving a 1/2 -inch border around the edges. Scatter the cooked onions and peppers over the sauce. In any even layer, arrange the meatballs on top, then sprinkle with the cheese.
7. Bake until the cheese is bubbling and beginning to brown, 12-14 minutes. Remove from the oven and let stand for 2 minutes. Slice and serve.