I used to make a much thicker version of this meatza base. I still like to keep it in my repertoire, but I’ll have to refer to it as the meat lover’s version. Lately, I’ve been preferring my meatza with a “thin crust”. It’s just meaty enough, without feeling like you’re a complete carnivore and eating a meatloaf loaded with toppings. Not that there’s anything wrong with that, it’s just that this thin curst meatza balances nicely with any toppings you pile on. Need ideas for toppings? I’ve listed some in the meat lover’s recipe. But I’m especially partial to this new creation: fig, prosciutto, and pear bison meatza. I’m sure you’ll enjoy however you choose to decorate it.
(for a 12 x 17 rectangular pan)
- 2 lbs. ground meat (bison or beef)
- 1/2 cup onion, minced
- 3 garlic cloves, minced
- 1 egg
- 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 the mixture evenly over the entire pan, making sure there are no holes. It’ll seem very thin, but as it bakes it’ll contract and thicken.
6. Bake for 10-15 minutes or until brown.
7. Remove from oven. Pour out juices that have accumulated in the pan.
7. Set oven to broil.
8. Place toppings on meatza.
9. Place meatza in oven, broil for about 5 minutes, until toppings are just starting to brown.