DRAGON GUEST POST:
So… Meatzza. You might have guessed that this is a Dragon special already. This is one of the meals I have discovered recently and decided to try out my own version of 😉 This is our version of spiced lamb meattza.
I like the idea of what is essentially a lower carbohydrate version of one of my favourite (but less viable to consume nowadays) meals. I believe the idea is sound, however upon reflection after making this I have decided that it’s essentially a giant rissole that was squished before you put it in the oven. Still! It is a cool idea and was tasty.
- 500g lamb mince
- 2 eggs, whisked
- 1/4 cup dried breadcrumbs
- 4 garlic cloves, crushed
- 2 tablespoons of dried coriander
- 2 teaspoons ground cumin
- 1/2 large red capsicum diced finely
- Salt and Pepper to taste
- 100g Feta, diced finely / crumbled
- 1 tablespoon olive oil
- 2 tablespoons of tomato paste
- 1 small handful of grated mozzarella
- 200g of perino / cherry tomatoes halved
- 60g baby spinach leaves
- 10g fresh basil leaves
You could definitely change up the vegetables for this by adding more or swapping out for different ones. Next time I make this I am definitely adding a diced onion to the mix just to give it that outdoor BBQ edge. If you’re inclined you could use BBQ sauce instead of the tomato paste (I’m not a fan myself though). Additionally you could make it spicier by adding chilli flakes to the mix or adding some Worcester sauce for a fuller flavour. If this is still not enough meat for you, then you could add chorizo/salami or bacon on top.
You will need a pan which can go on both the stove top and in the oven for this recipe (eg a frypan which is designed to withstand oven temperatures, or a reasonable sized cast iron pot). If you don’t have something like this, then cook it for longer on the fry pan and use your two biggest spatulas at once to move it onto a pizza stone or whatever you would usually cook pizzas on.
- Preheat your oven to 200 degrees Celsius.
- Mix mince, eggs, breadcrumbs, garlic, coriander, cumin, capsicum and 1/3 of the feta in a large mixing bowl until combined. You may need to use your hands for this, in which case I recommend getting a nearby Bunny to do it as Dragons don’t like putting their claws into goopy stuff.
Pre mince and pre mixing
- Using an oven-proof heavy based non-stick fry pan heat your oil up to med-high heat. Reduce heat down to a medium level and add the mixture to the pan. Use a spoon or spatula to press and flatten out the mince mixture all over the base of the pan. It may seem like it’s quite thin, but that is ok as we will be putting things on top of it later.
- Spread your tomato paste over the top like you were saucing a pizza base.
Place spinach and basil over the top of the sauce, then sprinkle the mozzarella over that to keep the leaves from sticking up. Season to taste with pepper and salt. Now sprinkle remaining feta and halved tomatoes over the top.
Yum…Ready to go in the oven
- Place the pan with your Meatzza into the oven and cook for 10 to 15 minutes or until the cheese starts to turn golden and the skin of the tomato halves begin to crinkle.
- Remove from oven and let stand for about 5 – 10 minutes (a) to let it rest and (b) the thing will be crazy hot.
- Make sure to use a tea towel or oven mitt when taking out your Meatzza slices as the pan will be hot for a while, also you don’t need to use a knife, any spatula or egg flip should do.
My Take Aways
Delicious! Wasn’t sure if it would work but it turned out quite lovely. It has lower carbohydrates than a normal pizza (nutrition warning not the lowest in fat content) and is easy to prepare. The smell filled our home while it was cooking. It IS essentially a giant rissole with sauce over the top of it. So you could modify the recipe as such and just make lots of little rissole balls instead. It was fun, interesting and would most likely astonish and surprise any friends you have over when you serve it up.
What fun pizza spins have you come up with when making pizza at home?