Le Hog Pizza
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
230 g
Pizza Dough2 cups
White Sauce (recipe follows)1 cup
Butter1 cup
Garlic (finely chopped)3 cup
All-Purpose Flour1.5 cups
Chicken Stock1 pinch
Black Pepper1 cup
Grated Parmesan (finely)1 pinch
Ground Nutmeg2 tbsps
Ground Black Pepper (course)910 g
Ground Beef3 cups
Italian Bread Crumbs3
EggsDirections:
1
Special Equipment: pizza stone Preheat oven with a pizza stone to 500 degrees F
2
Sprinkle some cornmeal onto a clean work surface
3
Roll the dough out to form a 10-inch round
4
Sprinkle the back of a sheet pan with cornmeal and place pizza on top
5
Spread with white sauce then top with the broken up meatballs, bacon, Canadian bacon and ham
6
Bake until dough is cooked through, golden and crispy and sauce is bubbling, about 15 minutes
7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
8
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
9
In large pot, over medium heat, add the butter, onion and garlic and saute until the onion is translucent
10
Stir in the flour and when flour starts to bubble, whisk in the chicken stock, and remaining ingredients
11
Remove from stove and let cool
12
Yield: 1 quart Preheat oven to 400 to 450 degrees F
13
In a large bowl, mix together all the ingredients
14
Let sit 15 minutes, then form into 2 to 3- ounce balls
15
Place on a sheet tray and bake 15 to 20 minutes until cooked through
16
Yield: about 18 meatballs