Mighty Meatza (Meat Pizza)
If you're an unabashed meat lover, the concept of Meatza might just be the answer to your gastronomic dreams! A pizza where the crust is not a delicate layer of dough but a robust foundation of savoury, seasoned meat, offering a bold and flavorful alternative that caters unashamedly to those with a penchant for protein.
Ingredients
- butter for greasing (or oil/cooking spray)
- 1 tablespoon oil, for frying
- 1 large onion, finely chopped
- 1 kilogram (2.2 lb) beef mince (or 50/50 beef and pork mince)
- 50 grams (2 oz) oats
- 50 grams (2 oz) parmesan cheese, grated
- 2 large eggs, lightly beaten
- 2 teaspoons garlic paste (or chopped garlic)
- 1 tablespoon dried oregano (or mixed herbs)
- 1 tablespoon salt
- black pepper to taste (be generous)
- 170 grams (6 oz) cubed pancetta or bacon lardons
- 8 tablespoons pizza sauce (or other tomato-based sauce of choice. Add as much as you like.)
- 70 grams (2 1/2 oz) grated cheddar (or cheese of choice)
- 1/2 onion, sliced into rings
- 1 red bell pepper, sliced into rings
- 200 grams (7 oz) mozzarella balls (roughly 1 1/2 ball)
- handful fresh basil leaves
Instructions
- 1
--- Making the meaty crust ---
- 2
Preheat the oven to 220C/430F/gas mark 7.
- 3
Coat a large, round, circa 28cm baking dish with a thin layer of butter, oil or cooking spray.
- 4
Heat the oil in a pan and cook the chopped onions on low heat until they're soft and slightly caramelised. About 3-4 minutes.
- 5
Place the beef mince in a spacious bowl and gently use a fork to separate and loosen the texture.
- 6
To the beef, add the fried onions, oats, grated parmesan, lightly beaten eggs, garlic, oregano, salt and black pepper.
- 7
Combine the ingredients with your hands, gently mixing them together. Avoid overworking the mixture and refrain from compacting it too much.
- 8
Tip the mince mixture into your baking dish and use your fingers to gently spread it across the surface, ensuring even distribution as you level it.
- 9
Place the meatza in the preheated oven and bake for 15 minutes.
- 10
While the meatza is baking, fry the pancetta cubes until they are lightly browned with crisp edges. Set aside.
- 11
Once the 15 minutes are up, take the meatza out of the oven, close the oven door and keep the oven temperature unchanged. If there's excess liquid accumulating around the edges, carefully pour it off.
- 12
--- Adding the toppings ---
- 13
Spoon the pizza or tomato sauce over the meat and spread it evenly, leaving a slight gap between the sauce and the edges of the meatza.
- 14
Evenly distribute half of the grated cheese over the sauce.
- 15
Sprinkle the fried pancetta cubes evenly over the layer of cheese.
- 16
Next, arrange the onion and red pepper rings on top of the meatza.
- 17
Sprinkle the remaining grated cheese over the onion and red pepper rings.
- 18
Tear off pieces from the mozzarella balls and evenly distribute them across the surface of the meatza, ensuring they are evenly spaced.
- 19
Place the meatza with the added toppings back into the oven and bake for an additional 17-20 minutes, or until all the cheese is melted and there are some spots of caramelisation on the toppings.
- 20
If there is excess liquid accumulating on the sides of the dish, carefully pour it off once more. If the meatza has shrunk considerably, you can remove it from the dish and place it on a wooden board or large plate.
- 21
Sprinkle some fresh basil leaves over the meatza along with any additional toppings you'd like, such as shaved parmesan or a bit more black pepper.
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com