A meatza is the ultimate meat lover’s pizza, minus the bread. Instead I made the crust with a thin, round, oversized turkey patty, but you can also use any other type of ground meat: pork, lamb, beef, chicken, etc. I prefer to make it with ground chicken or turkey because it has a more neutral flavor and it’s easier to hide behind the Italian Spices.
You can change the toppings with unlimited combinations, according to your likes. This meatza is a lot faster to make than my cauliflower pizza dough, it only bakes for 10 to 15 minutes.
For other pizza ideas, check my Portobello mini pizza recipe.
Ingredients for the crust:
1 lb of ground turkey (chicken, beef or pork would work)
2 tsp of garlic powder
2 tsp of dry oregano
Salt and Pepper to taste
3 strips of nitrate-free bacon cut in 4-6 pieces
Half medium onion sliced
½ cup or marinara sauce
1 cup of shredded mozzarella cheese or cashew cheese spread
2 garlic cloves sliced
Half red bell pepper cut into strips
Black olives and fresh parsley
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl combine the ground meat with the garlic powder, oregano salt and pepper and combine until the spices are evenly distributed.
- Place the meat over a greased or parchment paper-lined cookie sheet or pizza mold and using your hand or a rolling-pin flatten the meat out to form the pizza crust into desired size and thickness.
- Bake for 10 minutes or until the meat is fully cooked and remove from heat.
- Meanwhile, in a medium pan sauté the bacon, onions, garlic and bell pepper, until the onions are tender.
- Spread the marinara sauce over the meatza crust and top it with the shredded cheese.
- Add the rest of the toppings and bake until the cheese is melted.