Boston Marathon Carbo-Load Pizza

Carbo-Load Pizza

This Monday, April 20th, is Marathon Monday for our great city of Boston, Massachusetts. Thousands of runners and fans world-wide will be traveling to Bean Town to brave Heartbreak Hill and cheer from the sidelines. They will be facing 26.2 challenging miles through American’s Walking City.

One thing I know for sure, the city of Boston will be in full carbohydrate overload this weekend. So, lets give the people what they want, let's go all in with a spaghetti and meatball pizza. We'll call it the Boston Marathon Carbo-Load Pizza; a no knead dough, no-cook tomato sauce, hearty spaghetti and flavorful Italian meatballs.  

Good luck to all of the marathon runners! You are what makes us #BostonStrong. 


If you're really going to make this, we really need to talk. Email me

1 pizza dough

3 oz. no cook tomato sauce

2 oz. fresh mozzarella

1 oz. bread crumbs

6 oz. cooked spaghetti

fresh basil sprigs

3 or 4 meatballs

fresh parmesan reggiano grated


1. Place your Baking Steel on the top rack and pre-heat for 45 minutes at 500 F convection bake

2. Stretch out your pizza dough into a 12 inch round and place on your lubricated pizza peel

3. Distribute tomato sauce over the top, with the fresh mozzarella leaving about 1 inch around the perimeter

4. Launch and bake for 4 minutes, switch to broil for remaining two minutes, until desired brownness.  I like char..

5. Remove from oven and place on work area, with a spoon and fork, twirl your cooked spaghetti into rounds and distribute on top of pizza.

6. Grab a handful of bread crumbs and distribute on top, do the same with the grated cheese.  Distribute 3 or 4 meatballs on top, strategically place them on top. Make it look pretty for the instagram photo...and don't forget to use our hashtag #BakingSteel ;)

7. Top with a couple of fresh basil leaves

8. Slice and serve....and make sure you run 100 miles after you eat this thing.



spaghetti and meatball pizza

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