Marukan Meatball & Pickle Pizza with Whipped Dill Cream Cheese

INSTRUCTIONS

Make the Quick Pickles:

Slice the cucumber into a jar or bowl. Heat the Marukan Seasoned Gourmet Rice Vinegar, then pour over the cucumbers and let sit for at least 20 minutes. Refrigerate, covered until ready to use.

Prepare the Meatballs:

Preheat the oven to 400°F and line a baking sheet with parchment.

In a mixing bowl, combine the ground meat, gluten-free breadcrumbs, egg, Marukan Sudachi Ponzu, garlic powder, onion powder, and pepper. Mix gently until just combined.

Form into small 1-inch meatballs and place on the prepared baking sheet. Bake for 12–15 minutes, or until cooked through. Set aside.

Make the Whipped Dill Cream Cheese:

In a small bowl, combine the softened cream cheese, grated garlic, dill, milk or cream, and black pepper. Whip with a fork or hand mixer until smooth and spreadable.

Assemble the Pizza:

Preheat oven according to the gluten-free dough package directions (usually 425–450°F).

Roll or press the gluten-free pizza dough onto a parchment-lined pizza pan or baking sheet. Brush the edges lightly with olive oil.

Spread the whipped dill cream cheese evenly over the crust, leaving about a ½-inch border.

Sprinkle the mozzarella over the cream cheese layer. Arrange the baked meatballs on top, then scatter the drained quick pickles and red onion slices over the pizza.

Bake:

Bake for 12–15 minutes, or until the crust is crisp and the cheese is melted and lightly golden.

Finish and Serve:

Remove from the oven and sprinkle with extra fresh dill. Slice and serve warm.