This dish goes under the nom de plume of Meatzza. It is intended to be an alternative to a pizza. It doesn’t really fit this bill but does stand well as an alternative to fast food generically. It is a mixture of a burger, kebab and possibly pizza.
I avoided the recipe for a while, feeling it to be too far outside of the box even for me. However Maggie made it for me and it was a hit and will be on the menu again.
I will share a basic recipe but you can play around with toppings to suit your taste.
Serves 4 – 6
- 4 garlic cloves, crushed
- 1 onion finely chopped
- 500g Passata
- 4 tbsp tomato purée
- A pinch of sweetener
- 1 tsp chilli flakes
- 25g Fresh basil plus some leaves to garnish
- 100g no fat / low fat natural cottage cheese
- 200g chestnut mushrooms
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- For the base:
- 500g lean beef mince (5% fat or less)
- 250g lean pork mince (5% fat or less)
- 2 tsp dried mixed herbs
- 1 egg, lightly beaten
- 1 tsp Worcestershire Sauce
- Put the garlic, onion, Passata, tomato purée, sweetener and chilli flakes in a saucepan and bring to the boil.
- Turn the heat down, to a medium heat, add the basil and season to your taste. Simmer for 20 minutes or until thickened.
- Remove from the heat and set aside.
- Line a pizza dish or large baking tray with non-stick baking parchment.
- Put all the base ingredients in a bowl, season to your taste and mix well.
- Press the mixture intos the tin, onto the tray, asking an even round base.
- Bake in the oven (190 degrees/Gas Mark 5) for 15 minutes.
- Remove from the oven, drain off any liquid and return to an oven at an increased heat (200 degrees/Gas Mark 7).
- Once cooked take from the oven and spread the Passata mix across the base.
- Add dollops of cottage cheese (use Mozzarella if your regime allows) and add mushrooms and peppers.
- Return to the oven and cook for another 10 minutes. Scatter over fresh basil, cut into wedges and serve with salad and baked/air fried chips.
I must be honest and say that I had a smaller one to myself and this was a great way to eat it.