I have no complaints with Pizza, it is likely my second favorite food (just behind quesadillas), but I also like changing things up, and meatza is definitely something different.
It is also a great meal for making with friends. You can put out a bunch of toppings and let everyone pick their own. Cooking the meat beforehand also allows you to go from people choosing toppings to eating meaty cheesy goodness within 20 minutes.
This recipe is my own creation. I probably don’t do it the same way twice because I’ve never written it down. I like to heavily flavor the meat, but you could probably go a little lighter on the additions to the meat if you’d prefer for the toppings to provide the flavor.
Addendum: I realized that at least in this most recent making of meatza, I didn’t use any tomato sauce. I know I’ve done it with sauce before, so if you really like sauce I wouldn’t tell you not to use it! Put it on at the same time as the rest of the toppings.
- Meat "crust":
- 3 lbs ground beef
- 1 lb hot italian ground sausage
- 2 eggs
- ½ cup italian breadcrumbs
- garlic powder
- mild cheddar cheese
- mozzarella cheese
- marinated artichoke hearts (patted dry and chopped)
- red onion (sliced)
- mushrooms (sliced)
- Pre-heat oven to 375 F.
- Put all the ingredients for the meat "crust" in a mixer or large mixing bowl.
- Mix until all ingredients are combined.
- Line 2 baking sheets with foil. I double foiled to try and reduce grease leaking onto the sheet, but this never works, as Malcolm would say: grease finds a way.
- Split the mixture evenly between the sheets. I put more on one because it was larger.
- Flatten the mixture out, try to get it spread as evenly as possible. Also try to keep it relatively rectangular so when it is cooked it is easier to evenly portion it.
- Bake for about 30 minutes or until it looks done.
- You will need to clean up the grease and grey goo stuff that is left over when done cooking. I drain the grease into a jar and then use a spatula to remove the grey goo from around the edges of the cooked meat.
- At this point you are ready to top! If you are serving a group of people, I suggest cutting the meat up into even pieces and allowing everyone to top their own.
- Increase oven temperature to 450F and bake for another 15-20 minutes or until cheese is just starting to brown.
“The idea for my writing on Qwerty Cafe is to go back to basics and find out how good home made simple recipes can be. Expect an exploration of things like home made dairy products (CHEESE!), fresh baked bread and various other sundries.”