Pizza just the way I like it. Crispy crust, sizzling cheese, and refreshing chopped spinach on top.

Prep time: 35 min
Cook time: 17 minutes

You may read this post and think, what? Isn’t all pizza theoretically Italian? Well you’re right. But this pizza has so many delicious classically Italian ingredients, that it really has to be called THE Italian pizza. The stars of this show are prosciutto and meatballs.

Directions

1. Preheat oven to 400 degrees.
2. Mix all of the meatball ingredients together with hands. Form 6 meatballs, about one inch wide each, and place on greased cookie sheet. Drizzle olive oil over meatballs. Cook for 10 minutes on 400 degrees, then put the oven on “broil high” for the remaining five minutes.
3. Meanwhile chop up broccoli and steam for 7-8 minutes, until just tender. Remove steamer from pot so broccoli can cool.
4. While you’ve got the cutting board out, chop up the onion and pepper, and set aside.
5. Roll out pizza dough onto a round pizza pan. My motto is usually all natural, all fresh, and all homemade, but in this case, I’ve never made or found a better dough than Pillsbury. Sue me.
6. Drizzle olive oil on rolled out pizza dough, and sprinkle  oregano, basil, rosemary and garlic power. Pour pizza sauce and spread over dough.
7. Add onion, green pepper and broccoli to pizza.
8. Sprinkle the cheese on top of the pizza. As it melts in the over, the cheese holds down the smaller pieces in. This is helpful for those of you with little ones, or the big ones that still eat like little ones!
9. Chop up the prosciutto and sauté on medium heat for 5 minutes, or until browned. Add prosciutto on top of the pizza.
10. Remove the meatballs from the oven and let cool. Once cool, but still warm, remove from baking sheet and cut in half. Place the meatball halves on top of the pizza.
11. Bake for 17 minutes, or until slightly browned. Make sure to let the pizza cool for a few minutes before attempting to cut.
12. Those of you who want to add in some extra veggies, sprinkle chopped spinach on top of the cooked spinach. This is one step that goes on half of our pizza….more spinach for me!

Voila, or as they say in Italy, ecco! Any tweaks to this recipe? I’m famous for tweaking others’ recipe, so let me know if you did!

Hungry for more great recipes? Explore more on Lawyer in the Kitchen!