Thursday, May 14, 2015

The Meatza

It’s a pizza, just without the base. A great way to use up leftovers, you can basically use any toppings... it couldn’t be easier!  

Serves 2 

400 - 500g free range lean beef mince
1 t crushed garlic
Salt & black pepper
1 cup baby tomatoes, sliced in half
100 – 150 g mozzarella, sliced
4 rashers streaky bacon, cubed
Fresh basil
Parmesan shavings
Serve with a side salad and fresh chilli sauce

Grease a 25cm sping-form tin.
Pre-heat the oven to 180⁰C.  
Tip the mince into the tin and press down firmly to form the base.
Scatter the garlic over the mince.
Season well with salt and black pepper.
Arrange the baby tomatoes on the base and press down gently.
Layer the bacon over the tomatoes.
Top with thick slices of mozzarella cheese.
Bake for 10 – 15 minutes until the mince is fully cooked and the cheese is golden and bubbling 
(blitz it under the grill if you like.)
TIP: It becomes quite saucy, so bake the meatza on an oven tray or in a larger baking tray.
The mince would have shrunken to about 2/3 of it’s original size.
Remove from the tin, season to taste with salt and black pepper and scatter over the basil and parmesan.
Serve warm with a side salad and fresh chilli sauce.

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