Food & Cooking Recipes Lunch Recipes Meatball and Arugula Pizza 2.8 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 4 Use our Pork Meatballs recipe when making these meat-lover pies. Ingredients 4 large naan or pitas Coarse salt and ground pepper 1 cup reserved tomato sauce from Pork Meatballs 20 bocconcini, halved, or ½ pound fresh mozzarella, thinly sliced 10 to 12 reserved meatballs from Pork Meatballs, crumbled 2 cups baby arugula 1 tablespoon fresh lemon juice Grated Parmesan, for serving Red-pepper flakes, for serving Directions Preheat oven to 400 degrees. Place naan or pitas on a parchment-lined baking sheet; season with salt and pepper. Divide tomato sauce among naan and top with bocconcini or mozzarella, and meatballs. Bake until cheese is melted, about 10 minutes. Toss arugula with lemon juice; season with salt and pepper. To serve, top pizzas with arugula, grated Parmesan, and red-pepper flakes. Cook's Notes You can crumble the meatballs or halve them. Rate it Print