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Mighty Meatza (Meat Pizza)

If you're an unabashed meat lover, the concept of Meatza might just be the answer to your gastronomic dreams! A pizza where the crust is not a delicate layer of dough but a robust foundation of savoury, seasoned meat, offering a bold and flavorful alternative that caters unashamedly to those with a penchant for protein.

Prep Time
13 mins
Cook Time
13 mins
Total Time
45 mins
Servings: 4 generous servings
Calories: 1236 kcal
Course: Main Course
Cuisine: International

Ingredients

For the meatza 'crust'
  • Butter for greasing or oil/cooking spray
  • 1 tablespoon oil, for frying
  • 1 large onion, finely chopped
  • 1 kilogram (2.2 lb) beef mince or 50/50 beef and pork mince
  • 50 grams (2 oz) oats
  • 50 grams (2 oz) parmesan cheese, grated
  • 2 large eggs, lightly beaten
  • 2 teaspoons garlic paste or chopped garlic
  • 1 tablespoon dried oregano or mixed herbs
  • 1 tablespoon salt
  • Black pepper to taste be generous
For the topping
  • 170 grams (6 oz) cubed pancetta or bacon lardons
  • 8 tablespoons Pizza Sauce or other tomato-based sauce of choice. Add as much as you like.
  • 70 grams (2½ oz) grated cheddar or cheese of choice
  • ½ onion, sliced into rings
  • 1 red bell pepper, sliced into rings
  • 200 grams (7 oz) mozzarella balls roughly 1½ ball
  • Handful fresh basil leaves

Instructions

Making the meaty crust
    Cup of Yum
  1. Preheat the oven to 220C/430F/gas mark 7.
  2. Coat a large, round, circa 28cm baking dish with a thin layer of butter, oil or cooking spray.
  3. Heat the oil in a pan and cook the chopped onions on low heat until they're soft and slightly caramelised. About 3-4 minutes.
  4. Place the beef mince in a spacious bowl and gently use a fork to separate and loosen the texture.
  5. To the beef, add the fried onions, oats, grated parmesan, lightly beaten eggs, garlic, oregano, salt and black pepper.
  6. Combine the ingredients with your hands, gently mixing them together. Avoid overworking the mixture and refrain from compacting it too much.
  7. Tip the mince mixture into your baking dish and use your fingers to gently spread it across the surface, ensuring even distribution as you level it.
  8. Place the meatza in the preheated oven and bake for 15 minutes.
  9. While the meatza is baking, fry the pancetta cubes until they are lightly browned with crisp edges. Set aside.
  10. Once the 15 minutes are up, take the meatza out of the oven, close the oven door and keep the oven temperature unchanged. If there's excess liquid accumulating around the edges, carefully pour it off.
Adding the toppings
  1. Spoon the pizza or tomato sauce over the meat and spread it evenly, leaving a slight gap between the sauce and the edges of the meatza.
  2. Evenly distribute half of the grated cheese over the sauce.
  3. Sprinkle the fried pancetta cubes evenly over the layer of cheese.
  4. Next, arrange the onion and red pepper rings on top of the meatza.
  5. Sprinkle the remaining grated cheese over the onion and red pepper rings.
  6. Tear off pieces from the mozzarella balls and evenly distribute them across the surface of the meatza, ensuring they are evenly spaced.
  7. Place the meatza with the added toppings back into the oven and bake for an additional 17-20 minutes, or until all the cheese is melted and there are some spots of caramelisation on the toppings.
  8. If there is excess liquid accumulating on the sides of the dish, carefully pour it off once more. If the meatza has shrunk considerably, you can remove it from the dish and place it on a wooden board or large plate.
  9. Sprinkle some fresh basil leaves over the meatza along with any additional toppings you'd like, such as shaved parmesan or a bit more black pepper.

Notes

  • The liquid released from your meatza is a normal occurrence and is influenced by the type of mince used and its fat content.
  • Tilt the dish over the sink and pour off the excess liquid, which may need to be done twice - first after the initial bake and again following the final bake.
  • Lower fat beef mince tends to release less liquid in comparison.
  • Your meatza is shrinking because the meat is releasing moisture while cooking. This is normal.
  • The more liquid that comes out, the more the meatza will shrink.
  • If you like, you can take the meatza out of its dish after cooking and put it on a wooden board for a rustic look or on a clean plate.

Nutrition Information

Calories 1236kcal (62%) Carbohydrates 21g (7%) Protein 74g (148%) Fat 94g (145%) Saturated Fat 38g (190%) Polyunsaturated Fat 7g Monounsaturated Fat 38g Trans Fat 3g Cholesterol 353mg (118%) Sodium 3027mg (126%) Potassium 1152mg (33%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1832IU (37%) Vitamin C 45mg (50%) Calcium 634mg (63%) Iron 7mg (39%)

Nutrition Facts

Serving: 4generous servings

Amount Per Serving

Calories 1236

% Daily Value*

Calories 1236kcal 62%
Carbohydrates 21g 7%
Protein 74g 148%
Fat 94g 145%
Saturated Fat 38g 190%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 38g 190%
Trans Fat 3g 150%
Cholesterol 353mg 118%
Sodium 3027mg 126%
Potassium 1152mg 25%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1832IU 37%
Vitamin C 45mg 50%
Calcium 634mg 63%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.