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Meatzza

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 1 -2 pizza
Author: Gina @ The Passionate Pantry

Ingredients

OPTION 1 – WILL MAKE A SINGLE MEATZZA

INGREDIENTS – GRAIN FREE

  • 500 g beef mince best quality you can afford
  • 1 clove garlic crushed (I added this for extra flavour)
  • 1 x 59g egg
  • 2-3 tbls fresh herbs whatever you have - I used basil, parsley and mint,
  • or 2-3 tsp dried herbs
  • 1 tsp sea salt flakes or ½ tsp fine sea salt
  • freshly ground pepper to taste
  • 2 tbls arrowroot starch or similar starch, i.e. cornflour, potato starch, tapioca starch, etc.
  • Tomato paste to spread over meat before adding toppings my addition but not used by Nikki so eliminate if you prefer

OPTION 2 – WILL MAKE TWO MEATZZA

INGREDIENTS - NOT GRAIN FREE

  • 500 g beef mince best quality you can afford
  • 2 x 59g eggs
  • 2 tsp sea salt flakes or 1 tsp fine sea salt
  • freshly ground pepper to taste
  • 2 cloves garlic peeled
  • 8-10 sprigs fresh herbs whatever you have – I used basil, parsley and mint,
  • or 4-6 tsp dried herbs
  • 250 g bacon I used rindless shortcut bacon, cut into chunks
  • 250 g sourdough cut into chunks
  • Tomato paste to spread over meat before adding toppings

TOPPINGS TO CONSIDER

  • Mushroom / capsicum
  • Ham any type
  • Cheese any type
  • Chorizo / salami / pastrami etc.
  • Olives
  • Tiny tom tomatoes or sun dried tomatoes
  • Pineapple if the kids love it … make it fresh pineapple
  • Spinach / basil leaves
  • … or whatever else you desire

Instructions

METHOD FOR OPTION 1

  • Lightly oil a 20cm x 30cm tray (this will allow you to serve square or rectangle pieces) or use a large round 30cm tray (if you wish the dish to be more of a “pizza” shape)
  • Preheat oven to 180 degrees fan forced
  • Mix beef, garlic, egg, herbs, salt, pepper and starch together in a bowl (use a fork … best way to do this)
  • Press down with your fingers onto the oiled tray to provide a firm base
  • Spread over tomato paste to your taste
  • Top with your pizza toppings of choice (I used mozzarella, red peppers, olives, feta, tiny toms, and fresh basil leaves)
  • Bake for 20 minutes until meat is cooked (I baked it for 25 minutes as I wanted the cheese to be really coloured)
  • Let sit for 5 minutes to cool a little and then serve
  • Fabulous topped with some fresh labne or sour cream before serving
  • Leftovers are great for lunchboxes the next day

METHOD FOR OPTION 2

  • Lightly oil 2 x 20cm x 30cm trays, or use 2 x large round 30cm trays
  • Preheat oven to 180 degrees fan forced
  • Place beef, eggs, salt and pepper into a large bowl (if you are using dry herbs instead of fresh add them now)
  • Place garlic and fresh herbs into TM bowl and chop 3 seconds / speed 7 … add to beef mix, do not clean bowl
  • Place bacon into TM bowl and chop 3 seconds / speed 5, add to beef mix (do not clean bowl)
  • Place sourdough into TM bowl and chop 10 seconds / speed 6, add to beef mix
  • Mix everything together well (best to use your hands due to volume of mix), before dividing into two and pressing mix down with your fingers onto the oiled trays to provide a firm base
  • Spread over tomato paste to your taste
  • Top with your pizza toppings of choice
  • Bake for 20 minutes until meat is cooked (I baked it for 25 minutes as I wanted the cheese to be quite coloured)
  • Let sit for 5 minutes to cool a little and then serve