I have been loving me some serious pizza lately, so I decided to head to Trader Joe's and grab a bunch of items to make homemade whole what flat breads on the grill...slightly fancier compared to our Friday nights in the 90's. I must confess that I changed my mind at the last minute and ended up cooking them inside, but they still came out delicious.
I typically break each dough in two parts, so in total I made four flat breads. So with that, I decided to make a meatball pizza, a Margherita pizza, a red pepper/onion pizza, and then a mixing of whatever toppings I had left. I started making my meatballs right away, so they had time to sit before making the pizzas.
I mixed everything together and made them into little balls, like the photo below. I broiled them for about 10 minutes, so they were nice and crispy on the pizzas.
Now comes the "tricky" part. I think it's all about timing. In fact, timing is crucial with most cooking and baking. So first things first. If you want a crispy homemade crust, set your oven to 500 degrees and place two baking sheets upside down in your oven, like so: