Mario Batali's Pizza With Meatballs, Jalapenos and Fontina

March 6, 2009 — -- Sometimes after a long day you just want to kick back, settle in and taste the sweet taste of a late-night Italian dish.

Luckily, expert chef Mario Batali has come to the rescue with several delicious Italy-inspired dishes to deal with your late-night cravings.

Check out his recipe for Pizza With Meatballs, Jalapenos and Fontina below, or click on one of his other dishes to see those recipes. Then head to the "GMA" recipe section for many, many more meal ideas.

Pizza With Meatballs, Jalapenos and Fontina

Yield: 1 Pizza

Ingredients:

Directions:

1. Prepare a gas or charcoal grill for indirect grilling.

2. Shape dough into a ball. Let rest for 15 minutes, loosely covered with a tea towel or plastic wrap.

3. Using a floured rolling pin or your hands, stretch the ball into a 9- to 10-inch round (the shape doesn't have to be perfect). Carefully lay one round of dough over the hottest part of the grill and cook until the bottom is lightly browned and dry, about 2 minutes. Using tongs, gently lift up the dough, flip over, and cook for just 30 seconds. Transfer to a baking sheet, with the less cooked side up. Let cool.

4. Add sauce to the partially cooked pizza and, using the back of a kitchen spoon, spread it evenly to within ½ inch of the edges of the dough. Top with cheese, meatballs, and sliced jalapeno.

5. Place pizza on the cooler part of the grill and cook until the cheese is melted and the bottom is crisp and golden brown, about 2 minutes. Transfer to a cutting board and drizzle with a little olive oil. Sprinkle with some fresh oregano and coarse sea salt. Cut into slices with a pizza wheel and serve hot.