1 recipe weeknight pizza dough or store bough pizza crust
1 1/2 cups mozzarella, shredded
6 oz frozen meatballs, thawed and sliced
1/4 cup ricotta cheese
Place pizza stone in oven and preheat to 475°.
Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide). Prick dough with fork and add sauce, mozzarella cheese and meatballs. Drop spoonfuls of ricotta cheese on top of pizza.
Transfer pizza to hot pizza stone. (I use a flat cookie sheet to move the dough to the stone) Bake for 12-15 minutes, until cheese is bubbly.