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Spaghetti and Meatballs Pizza Recipe: A Cheesy Italian Dinner Favorite

Spaghetti and Meatballs Pizza

A hearty 12-inch pizza topped with sauced spaghetti, cooked meatballs, marinara, mozzarella, Parmesan, and Italian seasoning. It is a creative dinner that turns familiar leftovers or prepared ingredients into a bubbling, family-friendly meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pizza Ingredients
  • 1 pound Prepared pizza dough, refrigerated or homemade
  • 8 ounces Dry spaghetti
  • 1 1/2 cups Marinara or tomato sauce, divided
  • 8-12 meatballs Cooked meatballs, halved or sliced
  • 1 1/2 cups Shredded low-moisture mozzarella
  • 1/4 cup Grated Parmesan cheese
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Italian seasoning or dried oregano
Optional Garnish
  • 2 tablespoons Chopped fresh basil or parsley
Optional Equipment
  • As needed Cornmeal or flour for handling dough

Method
 

Step-by-Step
  1. Heat the oven to 450°F (230°C). Place a pizza stone or heavy baking sheet in the oven while it heats if you are using one.
  2. Cook the spaghetti in salted water until just al dente. Drain it very well, toss it with about 1/2 cup of the marinara sauce, and let it cool briefly.
  3. Stretch the dough into a 12-inch round on an oiled pizza pan, sheet pan, or piece of parchment. Use a little cornmeal or flour if needed while handling the dough.
  4. Spread the remaining marinara sauce over the dough, leaving a 1/2-inch border around the edge.
  5. Arrange the sauced spaghetti over the pizza in an even layer. Add the halved or sliced cooked meatballs, keeping the topping balanced so each slice receives pasta and meat.
  6. Sprinkle the mozzarella, Parmesan, and Italian seasoning over the toppings. Drizzle lightly with olive oil.
  7. Bake for 12–18 minutes, until the crust is browned and the cheese is melted and bubbling. A pizza stone may reduce the baking time slightly.
  8. Rest the pizza for 3–5 minutes before slicing. Finish with chopped basil or parsley, then serve hot.

Notes

Use leftover or store-bought fully cooked meatballs for the shortcut version. If making meatballs from scratch, about 1/2–3/4 pound of ground beef or beef-and-pork mixture makes enough for this pizza, but the meatballs must be fully cooked before topping. Drain spaghetti very well and avoid piling on excess pasta or cheese to help the crust crisp.