A meatza is just a pizza with meat for a crust. As you can imagine, there are endless variations. You can make a traditional pizza analog to crush a pizza craving, with your favorite pizza sauce, melty mozzarella, and your favorite pizza toppings. Or you can load it up with more toppings than usual since you'll probably wind up eating it with a fork anyway. You can even get really creative - I've seen Mexican meatzas, curry meatzas, and Batty just made a Shawarma Meatza that looks awesome.
1. Choose your meat.
You've got lots of options when it comes to meat. Just about any ground meat can work, regardless of how lean or fatty it is. Beef, pork, venison, veal, turkey, chicken. You could even use sausage!
2. Prepare your crust.
Now that you've chosen a meat, you've gotta turn it into a crust. The simplest way to do this would be to just take that plain meat and smush it into a thin layer on a large baking dish, baking sheet, or pizza pan. Or you can add fresh or dried herbs and/or spices, finely diced onion, minced garlic, whatever you think you want your meatza to taste like. Or you can use a meatloaf or meatball recipe, complete with egg and whatnot. My preference? To just add some dried spices and dried minced onion to the meat. How thin you make it is up to you - I think anywhere from 1/4" to 1" would work. Adjust your cooking time accordingly.
3. Bake your crust.
At about 400 F, until it's done. Probably 10 minutes or so on average. After it's cooked, pour off as much of the fat as you can.
4. Add toppings.
Add sauce, cheese, veggies, meats, etc., in whatever order you please.
5. Melt cheese/cook toppings.
Throw the meatza back in the oven long enough to heat or cook your toppings, and melt the cheese if you used it. I like to broil it for a minute or so at the end to brown the cheese (especially when I know I'll be photographing it).
Click below to see pictures of my "Spicy BBQ Meatza"!
I call it "spicy BBQ meatza" but it' would be more accurate to call it "throw together things that I'm craving" meatza. Also, the pictures are a little blurry because I used my phone. I had misplaced my camera last night, but don't worry, I found it this morning.
|Of course the only time I've ever cracked a meatza is when I'd be taking pictures of it. *sigh* This happened when I was draining the fat.|
|Slathered with barbecue sauce. Store-bought stuff. Stop judging me.|
|Topped with 5 or 6 ounces of pepper jack cheese.|
|Baked until the cheese was melted, then broiled for about a minute.|
|Needed something light to go with this, so I threw together salads from some CSA veggies.|