Ingredients:
- pizza dough (enough for a 13-inch pizza)
- 10 to 15 mini meatballs (frozen)
- ricotta cheese (to taste, about 10 tablespoons)
- 6 oz of fresh mushrooms (roughly chopped)
- 1 cup pizza sauce
- 1/2 cup of Colombo Dry Marsala wine
- 2 tablespoons of olive oil
Instructions:
To prepare the toppings:
- Add the olive oil to a pan and heat to meduim high
- Toss in the meatballs and stir frequently until browned
- Pour in the wine to deglaze the pan
- Add in the mushrooms
- Reduce the heat and allow the pan to simmer, stirring frequently
- Once the liquid has been absorbed, turn off and set the pan aside
To prepare the pizza:
- Top uncooked pizza dough with pizza sauce
- Spoon the meatball and mushroom mixture on the pizza
- Add tablespoons of ricotta to the pizza
- Bake at 425 for 15-20 minutes
