Meatball Pizza with Alfredo Sauce and Arugula makes a nice change for pizza night. It utilizes the leftovers from my Venison Meatball Alfredo recipe! Bring it out as a main meal for your Friday night pizza, or offer it up as an appetizer to a group of friends for your end of the week relaxation gathering!
Venison Meatball Pizza with Alfredo Sauce and Arugula is delicious family favorite dinner recipe. If you love venison meatballs and alfredo sauce, then this pizza will also be a hit with you! Friday night pizza night just got better. All you need is to uncork a bottle of chilled merlot, and you have a relaxing dinner right at home!
How I came up with this recipe idea
With just two of us living in our home, it can be hard to deal with leftovers. And, since our ground venison comes in 1-1/2 to 2 lb packages from the processor, I usually try to divide it up between meals, or make a large batch recipe that I can repurpose.
That is how this Venison Meatball Pizza came to life! I had made Venison Meatball Alfredo for our dinner one evening, and the next day, I decided to turn the leftovers into this meatball pizza!
Meatball Pizza – a leftover recipe redo!
Making new recipes with leftovers can be challenging. So, when it comes together easily and is a winner to match, then that is a reason to celebrate! Below are some frequently asked questions about using venison meatballs in leftovers!
For the most part, the answer will be yes. If freezing the recipe will not change the texture or the taste, then I say go for it. I would be more than willing to freeze leftovers of this Meatball Pizza (if there were any!)
Make a keto slider bun, and make some meatball alfredo sliders! I would toast the slider bun with a little butter first and offer up a little extra alfredo sauce and arugula to sandwich up with it!
Because your pizza may dry out if reheated in the oven, I highly recommend the microwave at 10-20 seconds. Depending on how warm you want the pizza to be.
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It’s as easy as pie to make! Pizza Pie that is!
This recipe is so easy and so delicious. Not to mention, it is pretty darned eye appealing also! Just start with my recipe for Low Carb Pizza Crust Recipe, or if you aren’t particular about your carbs, you can try this pizza dough recipe on Grumpy’s Honeybunch.
I don’t always put a sauce on my pizza recipes, but for this Meatball Pizza, I did spread a thin layer of alfredo sauce over top.
I usually will add a smaller amount of cheese to my low carb pizza recipes. Because there is already a lot of cheese in the dough itself, I don’t want to cheese overload. Therefore, I usually use about 1 cup of cheese to top and spread it out evenly.
After the alfredo sauce and cheese have been added to the pizza crust, I will break up the meatballs and add them to the top with some of the leftover mushrooms that was in the alfredo recipe.
Now the pizza is ready to bake. It will only be in the oven another 10 to 15 minutes. Just long enough for the cheese to melt.
I like to sprinkle some green on top of my meatball pizza to give it some color. For this particular recipe, I went with Arugula. I love the spicy bite to it and thought it would go really well with our pizza!
What to serve with Venison Meatball Pizza
Pizza can be very versatile. It can be a meal on its own, or it can be an appetizer for small parties. Usually when we eat it as a meal, we will serve it up with a nice tossed salad.
If your looking to offer dessert after the meal, one of our favorites are these Strawberry Shortcake Dessert Shooters. They are the perfect sized dessert recipe for after dinner!
Venison Meatball Pizza with Alfredo Sauce and Arugula
Ingredients
- Low Carb Pizza Crust
- Venison Meatball Alfredo 1 serving meatballs only, chopped
- 1/2 cup Rao's Alfredo Sauce
- 1 cup Mozzarella Cheese shredded
- 2 cups Arugula
Instructions
- Make the Low Carb Pizza Crust as per instructions.
- Spoon Rao's Alfredo Sauce over baked pizza crust.
- Sprinkle the venison meatballs and mushrooms over the cheese topping.
- Bake at 350 for 10-15 minutes, until cheese has melted.
- Remove from oven and let cook about 10 minutes. Serve.
