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Sunday Gravy Pizza: A Taste of Home

The aroma of Sunday gravy simmering on the stove is more than just a scent; it’s a time machine. It instantly transports me back to my Nonna’s kitchen, a symphony of bubbling sauce, sizzling sausages, and the boisterous laughter of family gathered around a table laden with love. This Sunday Gravy Pizza is my tribute to those cherished memories, a celebration of tradition reimagined in a delicious, shareable form. It’s a little bit of Nonna’s kitchen, delivered straight to your pizza night.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 2 hours 35 minutes
Total Time: 3 hours 20 minutes
Servings: 8
Yield: 1 pizza
Dietary Type: Not specified (contains meat, dairy)

Ingredients

For the Meatballs:

200 g ground beef
350 g ground pork
80 g onions, diced
2 g black pepper
10 g salt
5 eggs
25 g olive oil
6 g minced garlic
12 g chopped parsley
40 g grated parmesan cheese
12 g panko breadcrumbs
30 g milk

For the Gravy:

1 cup hot Italian sausage
1 cup sweet Italian sausage
1 pork shoulder, roughly diced
Marinara sauce (enough to cover meatballs and pork shoulder)

For the Pizza:

Basic Massoni Pizza Base (or your favorite pizza dough)
Grated Parmesan Cheese, for topping
Fresh Basil, for garnish

Equipment Needed

2 oz ice cream scoop
Crock Pot or Dutch Oven
Medium sauce pan
Medium sauté pan
Sheet tray
Pizza stone or baking sheet (optional)

Instructions

Prepare the Meatball Mixture: In a large bowl, combine the milk and panko breadcrumbs and set aside to allow the breadcrumbs to soften.
Sauté the Onions: Dice the onions and sweat them in a medium saucepan over low heat until they are translucent and have softened without browning. Remove from the heat and allow to cool slightly.
Combine Meatball Ingredients: In the same bowl with the soaked breadcrumbs and milk, add the ground beef, ground pork, sautéed onions, black pepper, salt, eggs, olive oil, minced garlic, chopped parsley, and grated parmesan cheese.
Mix the Meatball Mixture: Thoroughly mix all the ingredients together until well combined. Be careful not to overmix, which can result in tough meatballs.
Scoop the Meatballs: Using a 2 oz ice cream scoop, portion out the meatball mixture onto a sheet tray.
Roll the Meatballs: Once scooped, gently roll each portion into uniform balls.
Sear the Meatballs: Set a medium saucepan over high heat and add a couple of tablespoons of olive oil. Sear the meatballs on each side until golden brown, working in batches to avoid overcrowding the pan.
Transfer Meatballs to Dutch Oven: Transfer the seared meatballs to a Dutch oven or Crock-Pot.
Heat the Marinara Sauce: In a separate saucepan, heat up enough marinara sauce to completely cover the meatballs in the Dutch oven.
Braise the Meatballs: Once the marinara sauce is heated, pour it over the meatballs in the Dutch oven. Cover and cook in the oven at 300 degrees Fahrenheit for one hour.
Remove Meatballs and Reserve Sauce: After an hour, remove the meatballs from the sauce and set aside. Reserve the sauce in the Dutch oven.
Prepare the Pork Shoulder: Roughly dice the pork shoulder into 1-inch pieces.
Sear the Pork Shoulder: In a medium sauté pan over high heat, add a couple of tablespoons of olive oil and sear the pork shoulder pieces on all sides until browned.
Transfer Pork Shoulder to Dutch Oven: Once seared, transfer the pork shoulder to the Dutch oven with the reserved sauce.
Braise the Pork Shoulder: Pour the hot braising liquid over the pork. Cover the Dutch oven and cook in the oven for two hours at 300 degrees Fahrenheit.
Remove Pork Shoulder: Once done, remove the pork shoulder from the sauce. The resulting sauce, now infused with the flavors of the braised meats, is your “gravy.”
Roast the Sausages: Place the hot Italian sausage and sweet Italian sausage on a sheet tray and roast in a 400-degree Fahrenheit oven for 15-20 minutes, or until cooked through.
Cool and Slice Sausages: Let the roasted sausages cool slightly, then slice them into half-inch pieces.
Assemble the Pizza: Spread your Basic Massoni Pizza Base (or other pizza dough) and top with your favorite cheeses.
Add the Gravy: Make two lines of gravy about an inch apart on the cheesed pizza.
Add the Meat: Top with the cooked meatballs (cut in half), braised pork shoulder, and sliced sausages.
Bake the Pizza: Bake the pizza as directed by your dough recipe (typically around 450-500 degrees Fahrenheit for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly). If using a pizza stone, preheat it in the oven for at least 30 minutes before baking.
Garnish and Serve: Top the baked pizza with grated parmesan cheese and fresh basil before serving.

Expert Tips & Tricks

Make the gravy ahead: The Sunday gravy can be made a day or two in advance, allowing the flavors to meld and deepen. Store it in the refrigerator and reheat before assembling the pizza.
Customize the meats: Feel free to experiment with other meats in your gravy, such as beef short ribs, lamb, or even chicken.
Don’t overcrowd the pan: When searing the meatballs and pork shoulder, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent proper browning.
Use high-quality ingredients: The quality of your ingredients will significantly impact the flavor of the final dish. Use high-quality sausages, pork shoulder, and marinara sauce for the best results.
For a crispier crust: Place the pizza directly on the preheated pizza stone or baking sheet in the oven.

Serving & Storage Suggestions

Serve the Sunday Gravy Pizza immediately after baking while it’s hot and the crust is crispy. Garnish with extra grated Parmesan cheese and fresh basil for added flavor and visual appeal. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350-degree Fahrenheit oven until heated through, or microwave individual slices for a quicker option. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. Frozen pizza can be reheated directly from frozen in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	588 kcal	N/A
Calories from Fat	378 g	64%
Total Fat	42 g	64%
Saturated Fat	14.7 g	73%
Cholesterol	339.4 mg	113%
Sodium	1382.9 mg	57%
Total Carbohydrate	12.3 g	4%
Dietary Fiber	1.1 g	4%
Sugars	1.9 g	7%
Protein	38 g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Option: Replace the meats with hearty vegetables like mushrooms, eggplant, and zucchini.
Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce for a little heat.
Gluten-Free: Use a gluten-free pizza dough.
Different Cheeses: Experiment with different cheese combinations, such as mozzarella, provolone, and ricotta.

FAQs (Frequently Asked Questions)

Q: Can I make the meatballs smaller?
A: Absolutely! Smaller meatballs will cook faster and distribute more evenly on the pizza. Just reduce the braising time accordingly.

Q: Can I use store-bought pizza dough?
A: Yes, store-bought dough is a convenient option. Just be sure to follow the baking instructions on the package.

Q: How can I prevent the pizza crust from getting soggy?
A: Preheating a pizza stone and using a high oven temperature will help create a crispy crust. Also, avoid overloading the pizza with too much sauce.

Q: Can I add other toppings?
A: Feel free to add other toppings you enjoy, such as roasted peppers, onions, or olives.

Q: Is it necessary to sear the meatballs and pork shoulder?
A: While not strictly necessary, searing adds a depth of flavor and enhances the texture of the meats. It’s highly recommended for the best result.

Final Thoughts

This Sunday Gravy Pizza is more than just a meal; it’s an experience. It’s a celebration of family, tradition, and the simple joy of sharing good food. Gather your loved ones, pour a glass of your favorite wine (a bold Chianti would be perfect!), and prepare to be transported to a place where the aroma of simmering sauce fills the air and laughter echoes through the kitchen. Don’t be afraid to experiment with your own variations and make this recipe your own. Most importantly, enjoy the process and savor every delicious bite!

Sunday Gravy Pizza Recipe