Homemade Pizza-Ghetti delight

This pizza-ghetti mashup brings together two Italian classics into one cozy dish. Spaghetti mixed with tomato sauce and homemade meatballs sit right on top of a crisp pizza base, all finished with a gooey blanket of melted cheese.

At our place, this is the Friday movie night must-have. My kids call it "the ultimate meal" since they can never figure out if they want pizza or pasta.

Tasty Ingredients

• 450 g lean ground beef: gives you juicy meatballs without too much grease
• 75 ml breadcrumbs: holds the meatballs together and makes them tender
• 45 ml grated parmesan: brings a punchy flavor to your meatballs
• 45 ml fresh parsley: chop it up fine for lots of color and a fresh kick
• 25 ml Dijon mustard: really deepens the flavor in a surprising way
• Pinch of cayenne pepper: perks things up without making it fiery
• Pinch of smoked paprika: gives an extra layer to your meatballs
• One garlic clove: mince it up for that can't-miss aroma
• One egg yolk: keeps your meatballs from falling apart naturally
• 45 ml olive oil: brush on before baking for the best color
• 500 ml classic tomato sauce: homemade or the best store-bought you can grab
• Salt and pepper: use as you like to season everything
• 450 g spaghetti: grab your favorite, Italian if possible
• Some pizza dough: whether homemade or store-bought, whatever you have time for
• 500 ml shredded mozzarella: covers everything in stretchy, cheesy goodness

Step-by-Step Directions

Pro Cheese Layer:

Load up both pizza-ghettis with as much mozzarella as you want, covering all your toppings for that awesome golden top.

Final Oven Pop:

Bake the assembled pizzas for about 10 to 15 minutes. You want the crust crisp and the cheese nice and bubbly. Dig in right away while it's hot.

Stacking Everything:

Spoon the spaghetti and sauce all over the pizza crusts. Scatter the cooked meatballs on top so you get some in every bite.

Dough Prep:

Cut your dough in half on a floured counter, then stretch out each piece to fit onto your oiled pizza pans.

Pasta and Sauce Mix:

Once your spaghetti's cooked and drained, toss it right away with the warm tomato sauce so the flavors soak in.

Boil the Pasta:

Cook the spaghetti in a big salty pot as per package directions (al dente is best!).

Oiling the Pans:

Grease up two round 23-cm pizza pans with olive oil so the dough won't stick and slides out easily.

Heat the Oven Next:

Jack the oven back up to 230°C to get your crust super crispy and the cheese all melted.

Take Them Apart:

Carefully scoop meatballs out of the sauce and set them to the side—you'll use the sauce for the pasta and the meatballs for pizza topping.

Keep Cooking:

Leave everything in the oven for another half hour. The sauce bubbles, meatballs stay soft, and everything gets super flavorful.

Sauce Time:

Pour the tomato sauce all over the meatballs, make sure they’re coated. Taste the sauce and tweak seasoning if needed. Let it all soak in together while baking.

Turn Down the Heat:

Lower the oven to 180°C so the meatballs keep cooking through but don't burn.

First Bake:

Bake the meatballs in the center of your oven for ten minutes until you see a nice color on the outside—they'll stay juicy inside.

Getting Ready to Bake:

Lay the meatballs out in your baking dish with gaps between, brush them with olive oil for awesome browning.

Shaping Meatballs:

Wet your hands and roll the mix into balls, about 3 cm across—keeping them all even helps them cook right through.

Mixing Meatballs:

Toss every meatball ingredient except the oil and sauce into a big bowl. Use your hands gently so you don’t smash the meat—we want soft, not tough, meatballs.

Get That Oven Hot:

Crank your oven to 230°C—that high heat gets your meatballs browned outside but juicy inside.

I’m obsessed with Dijon mustard in my meatballs. It’s a family trick from my grandma and it just brings so much flavor. The first time I served this to my Quebec in-laws, they all wanted the secret because it was so different.

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Storage

You can keep pizza-ghetti in the fridge for 2–3 days as long as it’s in a sealed container. Heat leftovers in the oven for a couple minutes instead of the microwave, so the crust stays crisp. Already-cooked pieces also freeze well for up to 2 months. Just thaw them in the fridge and warm through in a 180°C oven for about 15 minutes.

Tasty Twists

This meal is super flexible. If you want something lighter, swap out beef for ground chicken or turkey. Vegetarians can make the meatballs with lentils or chickpeas mashed up with the same spices. Mix in some cheddar or provolone with the mozzarella for a punchier cheese vibe.

Backstory

Pizza-ghetti is a classic in North America and especially loved in Quebec. This fun mashup came from Italian restaurants in Montreal back in the '70s. It started out as two separate dishes on one plate but got turned into a stacked version like this one—kids love it and grownups go for it too, because it’s easy and super cozy.

Pro Tips

It’s even better if you make the sauce and meatballs a day before—for extra flavor depth.

• Try beef and pork together for extra tasty meatballs
• Sprinkle on some fresh basil just before serving to freshen things up

Frequently Asked Questions

→ How do you make the tastiest meatballs?

Mix ground beef with breadcrumbs, grated parmesan, eggs, spices, and fresh herbs. Roll into balls and bake them before coating in a savory tomato-based sauce.

→ Can I use store-bought pizza dough?

Of course! Pre-made dough works great if you're in a rush. Roll it out into a circle and start adding toppings.

→ What kind of tomato sauce works best?

A basic homemade or store-bought tomato sauce without too much spice perfectly complements the spaghetti and meatballs.

→ What cheese alternatives can I use?

Try swapping mozzarella for cheddar, gruyere, or even shredded emmental for a delightful twist.

→ What sides go well with Pizza-Ghetti?

A fresh green salad or some lightly sautéed greens balance out the heartiness of this dish.