Meatza Pizza (All Meat Crust Pizza)

If you're an unabashed meat lover, the concept of Meatza might just be the answer to your gastronomic dreams!

A pizza where the crust is not a delicate layer of dough but a robust foundation of savoury, seasoned ground meat, offering a bold and flavorful alternative that caters unashamedly to those with a penchant for protein.

What's more, for those navigating dietary restrictions, this hearty and satisfying recipe offers a pizza experience without a trace of wheat or gluten (just check that the oats you are using are pure, uncontaminated oats).

Meatza (Or meatzza) is your creative playground. Top it as you like, from classic to gourmet. Our recipe is just a guide to help you with the basics.

It's much easier than traditional pizza too - no kneading or waiting around for dough to rise, making it perfect for a quick homemade pizza fix.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Beef mince (ground beef)

The best beef mince for Meatza is typically one that has a good balance of fat to lean meat, circa 20% fat content. The fat content helps prevent the meat from drying out during baking and adds richness to the dish.

While you can use 100% lean ground beef, it may result in a slightly drier texture, so having a bit of fat in the mix contributes to a juicier and more flavorful Meatza.

Additionally, you can experiment with a 50/50 blend of beef and pork mince for added richness.

The cheeses

Parmesan: We appreciate that Parmesan cheese can sometimes come with a hefty price tag.

In that case, don't hesitate to explore alternatives such as Grana Padano, Pecorino Romano, Parmigiano Reggiano or Piave, all of which offer a similar hard and robust cheese flavour.

Don't shy away from the sachets of pre-grated hard cheese either. They're cost-effective, get the job done and save you the time and effort of grating.

Cheddar: We choose cheddar for its robust flavour but feel free to use any strong-ish cheese you prefer.

Grating it yourself ensures better melting, as pre-grated cheese often contains additives like cornstarch, hindering that gooey melt we all love.

Mozzarella: For us, the undisputed champion in achieving gooey, cheesy bliss is Mozzarella cheese – no other cheese melts quite like it.

Opt for full-fat, high-moisture Mozzarella, preferably the balls packed in water. Ensure thorough draining and drying before slicing and using it on your meatza.

Oats

Just regular porridge oats.

Oats act as a binding agent, helping to hold the meat together. As the oats absorb moisture during cooking, they contribute to the overall structure of the Meatza, preventing it from becoming too crumbly.

If you're 100% gluten-free, check the label of the packet of oats to make sure it's pure, uncontaminated oats.

Feel free to substitute bread crumbs if you don't have oats available. They work just as well in providing structure to the meat mixture and can be a convenient alternative.

Herbs and spices

Oregano: We typically use dried oregano in the meat crust but feel free to experiment with a mixed Italian seasoning or your favourite fresh herbs, such as a handful of chopped, fresh parsley.

Garlic paste: Chopping garlic isn't our favourite task, so we often use garlic paste from a tube or tub. However, you can use fresh garlic or a tablespoon of garlic powder (or onion powder) if you prefer.

Fresh basil: A pizza isn't complete without a flourish of fresh basil leaves on top. Add them after the pizza has been cooked for that perfect finishing touch.

Pizza sauce

You're not limited to pizza sauce - get creative!

Use any tomato-based sauce you'd typically use on a pizza, like tomato puree, tomato paste, canned (and drained) tomatoes, fresh tomatoes or even a tomato-based pasta sauce. Pesto is also a flavorful alternative!

Other toppings

For this recipe, we opt for tiny cubes of pancetta, red bell pepper and red onion rings.

Meatza is a blank canvas for toppings. Think about adding mushrooms, pepperoni, salami, avocado (after it's cooked), pineapple, green bell peppers, black olives, ham, BBQ sauce (on top of the tomato base), smoky bacon etc!

Step-by-step guide

Making the meaty crust:

1. Preheat the oven to 220C/430F/gas mark 7.

2. Coat a large, round, circa 28cm baking dish with a thin layer of butter, oil or cooking spray.

3. Heat the oil in a pan and cook the onions on low heat until they're soft and slightly caramelised. About 3-4 minutes.

4. Place the beef mince in a large bowl and gently use a fork to separate and loosen the texture.

5. To the beef, add the fried onions, oats, grated parmesan, lightly beaten eggs, garlic, oregano, salt and black pepper.

6. Combine the ingredients with your hands, gently mixing them together. Avoid overworking the mixture and refrain from compacting it too much.

7. Tip the mince mixture into your baking dish and use your fingers to gently spread it across the surface, ensuring even distribution as you level it.

8. Place the meatza in the preheated oven and bake for 15 minutes.

9. While the meatza is baking, fry the pancetta cubes until they are lightly browned with crisp edges. Set aside.

10. Once the 15 minutes are up, take the meatza out of the oven, close the oven door and keep the oven temperature unchanged. If there's excess liquid accumulating around the edges, carefully pour it off.

Adding the toppings:

11. Spoon the pizza or tomato sauce over the meat and spread it evenly, leaving a slight gap between the sauce and the edges of the meatza.

12. Evenly distribute half of the grated cheese over the sauce.

13. Sprinkle the fried pancetta cubes evenly over the layer of cheese.

14. Next, arrange the onion and red pepper rings on top of the meatza.

15. Sprinkle the remaining grated cheese over the onion and red pepper rings.

16. Tear off pieces from the mozzarella balls and evenly distribute them across the surface of the meatza, ensuring they are evenly spaced.

17. Place the meatza with the added toppings back into the oven and bake for an additional 17-20 minutes, or until all the cheese is melted and there are some spots of caramelisation on the toppings.

18. If there is excess liquid accumulating on the sides of the dish, carefully pour it off once more. If the meatza has shrunk considerably, you can remove it from the dish and place it on a wooden board or large plate.

19. Sprinkle some fresh basil leaves over the meatza along with any additional toppings you'd like, such as shaved parmesan or a bit more black pepper. Slice with a large knife or a pizza cutter.

Variations

• Mediterranean: Add Mediterranean flavours by using lamb mince seasoned with oregano and mint. Top with feta cheese, Kalamata olives, red onions, and sun-dried tomatoes.

• Mexican: Season the meat with taco seasoning for a Mexican flair. Top with black beans, corn, jalapeños and finish with fresh cilantro (coriander) and a drizzle of salsa.

• Chicken: Use ground chicken as the base meat. Spread a thin layer of pesto sauce over the meatza and top with cherry tomatoes, mozzarella and fresh basil.

• Breakfast: Use ground pork, de-skinned pork sausage or Italian sausage for a breakfast twist. Top with scrambled eggs, sautéed mushrooms and cheddar cheese.

• Low fat: Use ground turkey and low-fat cheese.

Serving suggestions

• Serve with garlic bread or breadsticks.

• A side salad like Panzanella Toscana or this brightly coloured Nectarine Salad.

• Coleslaw.

• Potato salad.

• Corn on the cob.

• Roast veggies like roasted tenderstem broccoli or parmentier potatoes.

Storage, reheating and freezing

Storage:

Once your meatza has cooled, store any leftovers in an airtight container in the fridge. Make sure to cover it well to prevent the meatza from drying out or absorbing odors from the fridge. Consume the leftovers within 2-3 days.

Reheating:

To reheat individual slices, you can use a microwave for a quick option. For a crispier texture, consider reheating in a preheated oven or toaster oven at a moderate temperature.

Covering the meatza with foil can help retain moisture during reheating. Ensure it reaches a safe internal temperature before consuming.

Freezing:

If you have a whole meatza or leftover slices that you won't consume within a few days, freezing is a great option.

Wrap the meatza tightly in plastic wrap or aluminium foil and place it in a freezer-safe bag or container. It's recommended to label with the date for easy tracking. Frozen meatza can be stored for 2-3 months.

To reheat, thaw in the fridge overnight and then follow the reheating instructions mentioned earlier. Note that freezing may affect the texture.

More pizza recipes

Easy Bacon Pizza with Avocado and Feta Cheese

Flammkuchen (French/German Pizza)

Pizza Toast with 5 Topping Ideas