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Turkish Meatball Pizza

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Pizza topped with delicious Turkish meatballs and Tabbouleh.

Featuring one of these great Bacio products:



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


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

For Tabbouleh
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.
Combine all ingredients in a large mixing bowl, taste and add salt and pepper if needed

For Turkish Meatballs
In a large mixing bowl combine all ingredients.
Portion and roll into 3 oz meatballs