Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

Using a large bowl, combine the bread crumbs and milk; let soak for 5 minutes.

Meanwhile, add the olive oil to a medium frying pan and place over medium-high heat. Once hot, add the diced onions and cook for 5-6 minutes, or until onions begin to soften.

Transfer onions into bowl with bread crumbs. Add all of the remaining meatball ingredients (beef, pork, egg, parsley, garlic, salt, pepper, oregano and red pepper flakes). Mix until just combined. (Tip: Take care not to overmix or the meatball may be tough.)

Divide mixture into 24 equal pieces. Place meatballs ½” apart on prepared baking sheet.

Bake for 15-17 minutes, or until meatballs are fully cooked.

Note: Feel free to use as many of the cooked meatballs as you want in the pizza. We used ~½ of the meatballs and froze the rest for other meals.

Increase oven temperature to 450°F.

Using a large skillet, add butter and olive oil; place skillet over medium heat.

Once butter has melted, add onions and jalapeno; sauté, stirring occasionally, for 6-7 minutes, or until onions have softened.

Add minced garlic, Italian seasonings and salt; stir and continue sautéing for 1 more minute.

Meanwhile, roll pizza dough into a 11” circle. Press dough into bottom and 1” up the sides of a greased 9” springform pan.

Spread pizza sauce on top of the dough.

Using a large bowl, combine cooked meatballs, sautéed onion mixture and both cheeses. Transfer mixture into pan on top of pizza sauce.

Bake at 450°F for 20 minutes. Tent top of pizza with foil and continue baking for 5-7 more minutes. Let pizza cool 10-15 minutes before releasing springform pan and slicing.