This meatza takes “meat lovers” to a whole new level. The “crust” is made of beef, so how can you go wrong? It’s absolutely delicious. I don’t really know how to describe it, since it’s not like it compares to a dough crust. But it’s somehow, dare I say, better? I read somewhere that it tastes like a meatloaf with pizza toppings, and I’d have to disagree. It’s more like a very meaty, crustless pizza. I recently tried a cream cheese crust, and there’s simply no comparison. If you’re craving pizza, or just want a fantastic meal, definitely give this meatza a try. It’s also great for batch cooking!
We used a variation of this meatza recipe for the crust.
(for a 12 x 17 rectangular pan)
- 3 lbs ground beef
- 1/2 cup onion, chopped
- 3 garlic cloves, minced
- 2 eggs
3/4 cup grated Parmesan cheese
- 2 tsp salt
- 1 tsp pepper
1. Preheat oven to 450°F. Line rectangular pan with parchment paper.
2. Combine all ingredients by hand. Mix well.
3. Flatten beef mixture out onto pan.
6. Bake for 10-15 minutes or until brown.
7. Remove from oven. Pour out juices that have accumulated in the pan. Ours didn’t shrink as much as the original recipe, probably because we used all beef and more of it.
7. Set oven to broil.
8. Place toppings on meatza.
9. Place meatza in oven, broil for about 5 minutes, until cheese is melted and just starting to brown.
You can top it with anything you want, although it doesn’t really require much more meat. We used, in the following order:
- tomato pizza sauce (optional – we did one without it also, and it didn’t taste like it was missing anything)
- sauteed mushrooms and caramelized onions (the onions and mushrooms should be done separately, and liquids drained)
- bison salami (from Oyama)
- mozzarella cheese
- pineapple (my favourite pizza topping – we put half the mozzarella on, then the pineapple, then the rest of the mozzarella)
- red pepper flakes sprinkled on top after it’s baked (optional)
Shared with Real Food Wednesdays.