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Meatball and Ricotta Pizza


Grilled Meatball & Ricotta Pizza

COOK TIME: 30 min
SERVES: 4-6 individuals

Pizza and meatballs are a perfect match especially with the addition of the savory and creamy ricotta and bell peppers. Yum!


  • 1 bag of Simek’s Italian Style Meatballs
  • Pizza crust (pre-cooked or homemade)
  • 1 tbsp olive oil
  • ½ yellow bell pepper, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 small yellow onion, chopped
  • ¼ tsp oregano (freshly chopped or dried)
  • ¼ tsp salt
  • ¼ cup ricotta cheese
  • ¼ cup whole roasted garlic cloves
  • ¾ cup shredded mozzarella
  • 1 jar marinara sauce


  1. Thaw meatballs for approximately 45 minutes. Preheat oven to 400F°. Line baking sheet with foil.
  2. Toss bell peppers and yellow onion in 1 tablespoon olive oil; season with oregano and salt. Bake for 20 minutes or until cooked through.
  3. Cut meatballs in half.
  4. Spread marinara in a thin, even layer over the pizza dough. Sprinkle evenly with mozzarella. Top with bell peppers, onion, whole roasted garlic, dollops of ricotta and halved meatballs. Season with more oregano, if desired.
  5. Light grill to high. Transfer pizza to the grill and cook for 5-7 minutes or until cheese is melted and pizza crust is crisp.
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