Meatzza Recipes

PEPPERONI MEATZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix together salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl.
• Mix ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and seasoning mixture to beef; combine. Press ground beef mixture into a 12x17-inch pan, spread out evenly.
• Bake in the preheated oven until meat is no longer pink, about 10 minutes. Drain grease.
• Set oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. Sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. Sprinkle remaining mozzarella cheese over pizza.
• Broil until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.

MEDITERRANEAN MEATZZA

Steps:

• Preheat oven to 425°. In a large bowl, combine turkey, egg and Greek seasoning; mix lightly but thoroughly. Press onto the bottom and 1-1/2-in. up sides of a greased 10-in. cast-iron or other ovenproof skillet. Cook, without stirring, over medium heat until bottom is no longer pink. Carefully drain drippings from pan, leaving meat in pan., Bake until edges are no longer pink, 8-10 minutes. Spread with pizza sauce; top with mozzarella, artichokes, tomatoes, olives and feta. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before topping with basil.

MEATZZA RECIPE (MEAT-CRUST PIZZA)

Steps:

• Preheat your oven to 400 degrees F. Line a 14-inch rimmed, non-perforated pizza pan with a circle of high-heat-resistant parchment paper. You can also use a rimmed baking sheet lined with parchment and make the pizza a bit smaller in diameter.
• On the prepared baking sheet, flatten the ground beef into a very thin, large circle - make it as thin as you can (1/8-inch thick is good). I use a rolling pin to roll it as thin as I can, then use my fingers to spread it evenly so that it covers the entire pan.
• Sprinkle the ground beef with kosher salt, black pepper, garlic powder, oregano, and red pepper flakes.
• Bake the meat crust in the preheated oven until fully cooked. If rolled thin, this should take about 10 minutes.
• Remove the pan from the oven and switch the oven to broil. By now, the meat crust has shrunk and is sitting in a pool of cooking liquids. Carefully transfer it, using two wide spatulas, to a foil-lined rimmed baking sheet.
• Spread the meat base with pizza sauce, then sprinkle the cheese evenly on top. Add your toppings. Return to the oven and broil just until the cheese is melted, 1-2 minutes. You can also bake in the 400F oven for 5 more minutes instead of broiling, but I do like the way broiling crisps up the meaty edges.
• Allow the meatzza to rest for 5 minutes before cutting it into 8 triangles and serving.

MEATZZA

Steps:

• Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. In a large bowl, using your hands, combine the mince, Parmesan, breadcrumbs or oats, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense. Butter a shallow, round baking tin of about 28cm / 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust. Make sure you've drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted. Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.