• 1 pack Turano Pinsa Crust
• 12 ea Meatballs (Homemade recipe below, or optional to use frozen meatballs)
• ½ cup Pizza Sauce
• 1 cup Shredded Whole Milk Mozzarella

Meatballs:
• ½ lb Ground Beef
• ½ lb Ground Veal
• ½ cup Pane Turano, crust removed and roughly torn
• ¼ cup Milk
• 1 Egg Yolk
• ¼ cup Pecorino Romano Cheese, grated

① Heat the oven to 325°F
② Meatballs: Combine bread and milk in a bowl and let soak for five minutes. To the bowl, add the egg yolk, cheese, salt, pepper, and garlic, stir to combine.
③ In a large bowl, mix the beef and veal together with a fork. Add the bread mixture and parsley. Mix until combined.
④ Place parchment paper on a baking sheet or oven safe dish. Use a tablespoon sized scoop to form small meatballs and spread them evenly on the sheet. Bake in the oven until cooked through, about 15 minutes.
⑤ Heat the oven to 450° F.
⑥Remove both Pinsa Crusts from the packaging. Spread pizza sauce evenly over both crusts, leaving a slight ½” border.
⑦ Top the Pinsa Crust with mozzarella cheese and meatballs.
⑧ Bake directly on the oven racks 5-7 minutes until the cheese has melted and the Pinsa Crust is crispy on the bottom.