Turkish Meatball Pizza

Ingredients

1 each, 14 in pizza dough
4 oz. Harissa sauce
9 oz Bacio Whole Milk Cheese
3 oz Turkish Meatballs (see recipe)
2 oz Charred Eggplant
1 oz Red Onion
1 oz Sliced Date
5 oz, Tabbouleh (see recipe) (post bake)

Tabbouleh Ingredients
½ cup, Bulgur Wheat
1 cup, diced cucumber (1 small-to-medium)
1 cup, diced tomato* (1 large)
1 teaspoon, fine sea salt, divided
3 medium bunches, curly parsley
⅓ cup (⅔ ounce), chopped fresh mint
⅓ cup, thinly sliced green onion
⅓ cup, extra-virgin olive oil
3 to 4 tablespoons, lemon juice, to taste
1 medium clove garlic, pressed or minced

Turkish Meatball Recipe
1 cup, fine fresh breadcrumbs
1 lb., lean ground lamb
1 tablespoon, olive oil
1 teaspoon, ground cumin
1⁄2 teaspoon, pepper
1⁄2 teaspoon, salt
1⁄2 teaspoon, allspice
1 ea, egg
1 teaspoon, dried mint
2 cloves, garlic
2 tablespoons, parsley

Instructions

1. Stretch pizza dough to 14”
2. Spread 4 oz Harissa sauce across dough, leaving about a 1” crust line
3. Cover sauced area with 9 oz of Bacio Provore™ cheese.
4. Top the cheesed area of the pizza with the rest of the toppings
5. Bake pizza until cheese is melted and dough is properly cooked.
6. Finish with Tabbouleh

For Tabbouleh

1. Boil 1 cup of water and pour over bulgur wheat and let steep until the bulgur wheat is tender. Once tender, remove water and cool down.
2. Combine all ingredients in a large mixing bowl, taste and add salt and pepper if needed

For Turkish Meatballs

1. In a large mixing bowl combine all ingredients.
2. Portion and roll into 3 oz meatballs