Thursday, November 1, 2007

Dinner Tonight--Meatza (meat crust pizza)

I've heard many other WLS postops mention making a "pizza" of sorts with a meat crust. There have been numerous recipes circulated and they all have a somewhat common theme--a meatloaf sort of meat sheet below sauce and cheese and other toppings. SO, rather than follow what others had suggested, I went with my gut and made my own creation.

1 pound ground beef (any type of ground beef)
1/4 cup Italian bread crumbs
1/8 cup grated Parmesan cheese (the shaker jar stuff)
2 fresh eggs
shredded mozzarella cheese (or Italian cheese blend)
shredded cheddar cheese
additional Parmesan cheese
pizza sauce or spaghetti sauce
pizza toppings of your choice

In a bowl, mix ground beef, bread crumbs, 1/8 cup Parmesan and eggs till very well blended into a meatloaf sort of mixture. On a baking sheet with at least a 1/4 inch side (can be a cookie sheet, pizza pan, etc), press this mixture down to about 1/2 inch thickness and not touching the side edges of the pan. This allows a bit of room for any "grease" to gather. Bake at about 350 degrees till cooked completely. Remove from oven and pour off any grease/fat from the pan. Spread pizza sauce or spaghetti sauce over the top of it leaving just a very slight edge of uncovered meat. Layer on whatever toppings you like on your pizza--Canadian Bacon, ham, pepperoni, sausage, onions, mushrooms, peppers, olives, etc. Finally, layer on a good layer of shredded mozzarella cheese. Then, sprinkle Parmesan cheese evenly across the top (helps bind the cheeses together). And, finally, sprinkle a bit of shredded cheddar cheese across the top. Bake this at 350 till the cheese is all melted and hot and you're ready to eat!


Anonymous said...

OMG, this was delicious!! Congratulations on your new blog. I look forward to more yummy recipes!

sparklingsue said...

Hi Lea!
I just had to tell you, I made this Meatza last night....OMG it is so delicious!!! I think you should open up a meatzaria, you would do great business!!! I will be making this often! Thanks so much!

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