Yes, I know everyone and their dog has a recipe for this, but there’s no reason I can’t post mine, is there?
Before we begin, let it be known that I’m not a big fan of pizza – all things being equal, I’d rather have a taco. Perhaps it’s because I’m from Texas.
Now, having said that, I live with two men and pizza is the #1 Favorite Food of creatures with, er, manly bits. (Well, it’s true….) So, when my better half started hinting that he would really like some pizza, I figured it was time to make one.
The last couple of times pizza became an imperative in our home, I tried my hand at a conventional crust using yeast and an all-purpose gluten free flour. All I have to say about that is I really admire anyone who can make a yeast bread using all-purpose gluten free flour; mine resembled a crumbly rock more than a fluffy, chewy bread. When I decided to make it this time, Beloved suggested a pizza crust made from cauliflower or zucchini and while such things exist, I’ve read mixed reviews of them and neither really sounded appealing to me.
I’d been reading about the legendary Meatzza for quite some time and figured if I were going to try it, now would be a good time.
I looked over a few recipes online and realized it’s nothing more than a variation of meatloaf, patted out thin on a cookie sheet, and topped with pizza toppings. I decided at that point that my Italian meatball recipe would make a great base and I’d simply top it with what I like on a pizza. And since the base was already meat, putting more meat on top seemed rather redundant, so I topped it with sauce, vegetables and cheese (and yes, my sinuses let me know about it later, but what the heck – pizza without cheese just seems silly). Well, most of it had vegetables (and pineapple – yes, I’m one of those people); The Young One’s portion – about 1/3 of the meatzza – was simply topped with sauce and cheese.
At any rate, it was just delicious – the males in my house loved it, and I liked it pretty well myself. In fact, since I’d rather have a taco, I think I’m going to make a Mexican version next week; I think it will be great.
Note that the pizza will shrink up some – mine was about an inch smaller on all sides and I poured off a bit of fat and liquid when I pulled it out of the oven, but that was okay. We ate this by itself the night I made it, but next time I think I’ll serve it as a main course and make some sides to go with it – it will certainly go further that way (it reheats beautifully, by the way), and make for a more balanced meal, in my not-so-humble opinion.
You can, obviously, top it with anything you like – like I said, this is what I like on a pizza – but the nutritional content will differ, of course, depending on your ingredients.
- 2 pounds ground beef
- 1 pound ground pork
- 2 large eggs
- 1/2 cup grated Pecorino Romano or other hard Italian cheese
- 2 teaspoons kosher sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 recipe Pizza Sauce
- 1/2 large bell pepper, chopped
- 1/2 cup black olives, sliced
- 8 ounces white button mushrooms, sliced
- 1 cup pineapple, diced
- 1 cup onion, thinly sliced
- 2 cups shredded mozzarella cheese
- Preheat oven to 350 F.
- Mix all of the base ingredients together in a large bowl. Pat out into a standard-size cookie sheet or other shallow, rimmed baking sheet to a uniform thickness, pushing it up the sides slightly to form a rim.
- Spread the pizza sauce evenly over the surface of the meat, then scatter the rest of the toppings over the sauce, finishing with the cheese.
- Bake for 30 to 40 minutes, rotating the pan once halfway through, or until the meat is cooked and the cheese is beginning to brown.
- Carefully pour off any fat and liquid in the pan and allow to rest for 5 minutes before cutting into squares and serving.
- Nutrition (per serving): 464 calories, 23.5g total fat, 164.1mg cholesterol, 1310mg sodium, 1002.2mg potassium, 18.3g carbohydrates, 3.3g fiber, 8.9g sugar, 45.5g protein