Fig, Prosciutto and Pear Bison Meatza

November 8, 2012


This may be the best pizza I’ve ever had. Not because it’s a primalized version of a food I used to eat. A meat crust will never be doughy. But rather than masking the meat crust, the toppings actually complement it. The flavors go so incredibly well together, you’ll forget any other type of pizza even exists. I’m not exaggerating – consider the toppings: figs, prosciutto, pears, caramelized onions and basil, all on top of bison. Need I say more?

The meatza crust is different than the one I typically use. Not only is it bison, which makes the meatza even more flavorful, it’s more of a thin crust. So regardless of what ground meat you choose, it feels more like pizza than a meatloaf. Nothing wrong with the other base, but that’s more of a meat lover’s extreme, whereas this is now my go to meatza crust.

By the way, this meatza was terrific with a side of zoodles with basil pesto.



(for a 12 x 17 rectangular pan)

  • one thin crust bison meatza
  • 2 pears, sliced thin lengthwise
  • a handful of figs, sliced thickly lengthwise (approx. 6-8 figs)
  • approx. 12 slices of prosciutto (I used elk)
  • 3 onions, sliced and caramelized
  • goat cheese, crumbled (optional – I skipped it, but it would be a match made in heaven)
  • handful of walnuts, coarsely crushed (optional)
  • 1 bunch of basil


1. Bake meatza base.

2. Layer the toppings onto the meatza in the following order: caramelized onions, prosciutto, pear, figs, and cheese and nuts (if using).

3. Broil the meatza in the oven for approximately 5-10 minutes until toppings are just starting to brown.

4. Remove from oven, slice and plate.

5. Place some fresh basil leaves on top and serve.
Shared with Real Food Wednesdays.

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{ 2 comments… read them below or add one }

Mary January 9, 2013 at 7:15 PM

You list figs in the directions, but not in the ingredient list. Typo? If not, then how much fig?


[email protected] January 9, 2013 at 10:28 PM

Updated, thanks! :)


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