Meatball Parm Pizza with sesame seed crust

Meatball Parm Pizza with sesame seed crust is a specialty pizza inspired by Italian-American comfort food — particularly the classic meatball parmesan sub.

Here’s a breakdown of what it is:

Sesame seed crust – The dough is brushed with oil or egg wash and sprinkled with sesame seeds before baking, giving it a toasty, nutty crunch.

Crushed tomatoes – Instead of a thick pizza sauce, this uses simple crushed tomatoes, often seasoned lightly with salt, olive oil, and garlic, for a fresh, tangy base.

Mini meatballs – Small, tender meatballs scattered over the pizza, usually made from beef, pork, or a mix, seasoned with Italian herbs.

Roma tomatoes – Sliced fresh tomatoes add a burst of acidity and texture.

Mozzarella, provolone, and Parmesan cheeses – A rich, melty trio that combines creaminess, sharpness, and a salty finish (like what you’d find on meatball parm).

Toppings of basil and chopped green onions – Basil adds a fragrant, fresh note; green onions bring a mild, savory crunch.

Altogether, you get a pizza that’s savory, cheesy, and hearty, with the comforting flavor profile of a meatball parm — but with the added charm of a crisp, sesame-topped crust.

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Prep Time 1 45

Cook Time 15

Total Time 2

Course Appetizer, Dinner, Main Course

Cuisine American, Italian, Mediterranean

Servings servings

Calories 764 kcal

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Ingredients

For the sesame seed crust

2 ½ cups all-purpose flour
1 packet active dry yeast (2 ¼ tsp)
1 teaspoon sugar
¾ cup warm water (around 105–110°F / 40°C)
1 tablespoon olive oil (plus more for brushing)
1 teaspoon salt
2 tablespoons sesame seeds

For the crushed tomato sauce

1 cup crushed tomatoes (good-quality canned or fresh)
1 clove garlic minced
1 tablespoon olive oil
Salt and pepper to taste
½ teaspoon dried oregano (optional)

For the mini meatballs

½ pound ground beef (or a mix of beef and pork)
2 tablespoons grated Parmesan cheese
2 tablespoons breadcrumbs
1 tablespoons fresh parsley chopped
1 clove garlic minced
1 egg lightly beaten
Salt and pepper to taste

For the toppings

1 large Roma tomato thinly sliced
1 cup shredded mozzarella
½ cup shredded provolone
¼ cup grated Parmesan
2 tablespoons fresh basil chopped
2 tablespoons green onions chopped

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Instructions

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until dough comes together.
Knead for about 6–8 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise 1 hour or until doubled.
Mix all mini meatball ingredients in a bowl until just combined.
Roll into small balls, about 1 teaspoon each.
Bake or pan-fry until browned and cooked through (about 10 minutes). Set aside.
In a small saucepan, heat olive oil and garlic over medium-low heat until fragrant.
Add crushed tomatoes, salt, pepper, and oregano.
Simmer for 10–15 minutes, stirring occasionally.
Preheat oven to 475°F (245°C).
Punch down the dough and roll into a 12-inch circle.
Brush edges lightly with olive oil and sprinkle sesame seeds around the crust, pressing gently to stick.
Spoon crushed tomato sauce over the base.
Add mozzarella and provolone, then distribute mini meatballs and Roma tomato slices evenly.
Sprinkle with grated Parmesan.
Bake on a preheated pizza stone or baking sheet for 12–15 minutes, until the crust is golden and cheese is bubbling.
Top with fresh basil and chopped green onions right after baking.
Slice, serve hot, and enjoy!

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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 764kcal (38%)Carbohydrates: 74g (25%)Protein: 36g (72%)Fat: 36g (55%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 122mg (41%)Sodium: 1208mg (53%)Potassium: 597mg (17%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 900IU (18%)Vitamin C: 10mg (12%)Calcium: 456mg (46%)Iron: 7mg (39%)