I've no idea why Nigella spells 'meatza' with two 'z's, but she's the professional chef so who am I to argue?

I’ve no idea why Nigella spells ‘meatza’ with two ‘z’s, but she’s the professional chef so who am I to argue?

All that talk of paleo pizza last week got me in the mood for a slice.

And I was especially keen to try the ‘meatza’ which sounded like a genius idea – replacing the crust with meat? What could go wrong?!

the 'crust'

the ‘crust’

I turned to Nigella because that woman knows her food, and she didn’t disappoint.

applying the second layer

applying the second layer

It’s not your typical pizza. In fact, I’d class it as more of a pie.

But my belly doesn’t care about classifications. It just knows what tastes good and this tasted all kinds of good.

Meatzza (serves 4)

*adapted from Nigella Lawson

  • 1lb ground beef
  • 3 tbsp grated parmesan cheese
  • 1 large egg beaten
  • 2 garlic cloves, minced
  • 1 can chopped tomatoes
  • 1 tsp oregano
  • a handful of fresh basil leaves, roughly sliced
  • 4 oz mozzarella, thinly sliced
  1. Combine the mince, cheese, egg, oregano and garlic together in a large mixing bowl (I used my hands, it’s unpleasant but gets the job done).
  2. Press into a circular greased pan or dish, pressing down firmly with your hands until it forms an even ‘crust’.
  3. Drain the tomatoes very well until all moisture is wrung out of them. Place them on top of the meat in a uniform layer.
  4. Top with mozzarella slices and bake in the oven at 420 for 25 minutes.
  5. Remove from oven and let it rest a minute before spreading the basil leaves on top and serving.

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15 thoughts on “Meatzza

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