Preheat the oven to 450˚F.
In a large skillet, cook the meatballs in a drizzle of olive oil until cooked through.
Divide the dough in half and roll or stretch each out to a 9-10-inch circle or rectangle on a parchment-lined baking sheet. (Alternatively, lay the pitas out on the prepared sheets.)
Spread with tomato sauce or pesto, top with meatballs (and any toppings you think would pair well with them), sprinkle with cheese and bake for 10 minutes (for pitas) or for 20 minutes (for fresh dough), until bubbly and golden.