Meatza Food

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.

MEATZA

Steps:

• Preheat the oven to 425°F on convection mode (or 450°F on regular mode) with the rack in the middle position, and place a large sheet of parchment on a clean, flat surface.
• Spread the bulk sausage on the parchment, and use your hands to form the meat into a rectangle.
• Place another piece of parchment on top of your sausage rectangle, and use your hands to evenly press down on the sausage between the two sheets of parchment paper. Then, use a rolling pin to uniformly flatten the sausage until it's about ¼-inch thick, making sure it's not too wide or long to fit on a half-sheet (18-inch x 13-inch) rimmed baking pan.
• Peel off the top layer of parchment and transfer the flattened crust (with the sheet of parchment underneath) to a rimmed baking sheet.
• Pop the baking sheet in the hot oven and bake until cooked through, about 10 minutes, rotating the tray around at the halfway point. The crust should be cooked through with some browning at the edges. Remove the pan from the oven.
• At this point, you may notice a lot of accumulated sausage juice. Blot the crust well with paper towels. Then, carefully transfer the crust to a clean piece of parchment. Discard the old parchment paper, and wipe away any spilled meat juices from the rimmed baking sheet. Transfer the meat crust (with the parchment) back onto the baking sheet.
• Now, it's time to go crazy with the toppings: Slather a layer of marinara sauce on the meatza crust, and add your favorite toppings. Me? I like thinly sliced mushrooms, bell peppers, red onion slices, and olives. Add cheese if desired. I prefer dairy-free cheese or goat cheese (because I don't do well with cow's milk cheeses), so I'll sometimes dollop on some chevre or almond milk ricotta.
• Return the meatza to the oven, and bake for 5-10 more minutes or until the toppings are browned.
• Take it out of the oven and let the meatza rest for 5 minutes. Last but not least: Slice and eat!

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.

CRUSTLESS PIZZA (MEATZA)

Steps:

• Preheat oven to 350°F.
• In a large bowl and with clean hands, combine the meat with the onion and garlic, and a teaspoon of oregano or italian seasoning (if using). Mix well.
• Pat the meat mixture out in a even layer in a 9x12 inch baking pan. Bake for 20 minutes.
• When the meat comes out, it will have shrunk a fair amount, because of the grease cooking off. Pour off the grease and spread the pizza sauce over the meat. Sprinkle the parmesan (if using) on the sauce, and then distribute the shredded mozzerella.
• Top with whatever you like ie: green peppers, mushrooms, onion, black olives etc.
• Drizzle the whole thing with a little olive oil (if using)
• Put your Meatza 4 inches below a broiler or griller set on high. Broil/Grill for about 5 minutes until cheese is melted and starting to brown.

MEATZA PIE

Steps:

• Preheat oven to 375 degrees.
• Place meat, milk, crumbs, and garlic salt in a 9-inch pie plate; mix thoroughly with a fork. Pat evenly onto bottom and up sides of pie plate; rim with fingers, pressing firmly into place.
• Spread tomato paste over meat mixture. Arrange drained mushrooms over top of tomato paste. Add Cheddar cheese, oregano, Parmesan cheese, and onion in layers. Top with sliced olives, if used.
• Bake in preheated oven for 25 minutes or until meat is done and cheese is lightly browned.