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Stuffed Meatball Pie
Servings: 8-10

INGREDIENTS
1 pound pizza dough, divided
2 tablespoons olive oil
8 cloves garlic, minced, divided
Salt, to taste
Pepper, to taste
3 cups tomato puree
1 tablespoon dried basil
1 tablespoon dried oregano
12 ounces tomato paste
1 pound low moisture, mozzarella, sliced
2 pounds meatballs
2 cups caramelized onions
3 cups bell peppers, chopped, sautéed
Parmesan, to serve

PREPARATION
Preheat oven to 450°F (230°C).
Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
Bake until the dough is cooked and lightly golden brown, 15 minutes.
Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
Add a layer of caramelized onions, and more sliced mozzarella.
Add the green, yellow, and orange bell peppers on top of the mozzarella.
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