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1
Roll out the pizza dough on a lightly floured surface into approximately a 12-inch round and 1/2 to 3/4-inch thick.
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2
Oil a 10-inch pie pan and fit the dough into the pan, spreading the dough up the sides of the pan.
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3
Set aside to let the dough rise, about 30 minutes.
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4
Place the dough in the oven and par-bake half-way for 8 to 10 minutes.
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5
Top the dough with Tomato Sauce, meatballs, oregano, crushed red pepper flakes, chopped tomato and shredded cheese.
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6
Bake in the oven until crust is golden and the cheese is melted and bubbly, about 12 to 15 minutes.
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7
Remove from oven, cut into wedges and serve immediately.
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8
Heat the oil in a pot over medium heat.
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9
Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent.
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10
Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes.
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11
Bring to a boil, then simmer for about 20 to 25 minutes.
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12
Cool the sauce before using it to make pizza.
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13
Combine all ingredients except oil and gently mix to combine.
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14
Roll into 3/4-inch meatballs.
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15
You want the meatballs to be small and bite-sized.
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16
Heat the oil in a large skillet and cook the meatballs, in batches, until browned.
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17
Place onto a paper-towel lined plate and allow the meatballs to cool.
