This Greek-inspired meatza has a crust made from juicy ground beef seasoned with fresh thyme and garlic, a thin layer of sauce and a simple but incredibly flavorful trio of red onions, kalamata olives and feta cheese to top it off.
The sharp, briny feta brings tons of flavor and a creamy texture without becoming greasy or adding too much dairy. Because the flavor of quality feta is so bold, I find that a mere 1/3 cup is enough, but you can use as much as you like if you tolerate dairy well. Along with the feta, the bold combination of red onion and kalamata olives makes every bite exciting and satisfying without straying too far from traditional pizza flavors. The meat "crust" is thick enough to hold together without being too thick and heavy.
This is not your mom's meatza; it's a little more refined, a little less over the top, but we guarantee you'll think it's just as good. No picture on this one. It was well on it's way to being demolished before I got the camera!
Makes 6-8 square pieces
Nutritional Values per piece:
Calories 269
Total Fat 11.3g
Saturated Fat 4.2g
Cholesterol 153mg
Sodium 928mg
Total Carbohydrates 2.9g
Dietary Fiber 0.8g
Sugars 1.1g
Protein 37.1g
2 pounds ground beef
2 eggs
1-2 tablespoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon dried onion powder
2 teaspoons salt
2 garlic cloves, finely chopped (optional)
1/4 cup (or more to taste) of your favorite pizza/tomato sauce
1 cup pitted kalamata olives
1 small red onion, very thinly sliced
1/3 cup or more crumbled feta
Preheat oven to 450 degrees Fahrenheit.
Line a rimmed 11×17 pan with parchment paper. The rim is important so the grease is contained while the meat cooks.
In a large bowl combine the meat, eggs, thyme, oregano, onion powder, salt and garlic. Whisk the egg with a fork then get your hands in there and thoroughly combine the eggs with the meat.
Spread the meat out evenly and thinly over the entire pan, stretching it all the way to the sides.
Bake for 10-12 minutes and remove from the oven.
Turn on the oven broiler to high.
The meat will have shrunk by several inches. Drain any liquid or grease that has gathered in the pan and finish baking the meatza in the same pan.
Spread pizza sauce on top, leaving a little rim around the edges for a crust.
Cover the meatza with toppings.
Broil for 5-7 minutes, until cheese is soft and toppings are lightly browned.
Cook's Notes: Of course there is nothing holding you back from going insane on the toppings, but I recommend you pre-cook them if you intend to really pile them on.
The sharp, briny feta brings tons of flavor and a creamy texture without becoming greasy or adding too much dairy. Because the flavor of quality feta is so bold, I find that a mere 1/3 cup is enough, but you can use as much as you like if you tolerate dairy well. Along with the feta, the bold combination of red onion and kalamata olives makes every bite exciting and satisfying without straying too far from traditional pizza flavors. The meat "crust" is thick enough to hold together without being too thick and heavy.
This is not your mom's meatza; it's a little more refined, a little less over the top, but we guarantee you'll think it's just as good. No picture on this one. It was well on it's way to being demolished before I got the camera!
Makes 6-8 square pieces
Nutritional Values per piece:
Calories 269
Total Fat 11.3g
Saturated Fat 4.2g
Cholesterol 153mg
Sodium 928mg
Total Carbohydrates 2.9g
Dietary Fiber 0.8g
Sugars 1.1g
Protein 37.1g
2 pounds ground beef
2 eggs
1-2 tablespoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon dried onion powder
2 teaspoons salt
2 garlic cloves, finely chopped (optional)
1/4 cup (or more to taste) of your favorite pizza/tomato sauce
1 cup pitted kalamata olives
1 small red onion, very thinly sliced
1/3 cup or more crumbled feta
Preheat oven to 450 degrees Fahrenheit.
Line a rimmed 11×17 pan with parchment paper. The rim is important so the grease is contained while the meat cooks.
In a large bowl combine the meat, eggs, thyme, oregano, onion powder, salt and garlic. Whisk the egg with a fork then get your hands in there and thoroughly combine the eggs with the meat.
Spread the meat out evenly and thinly over the entire pan, stretching it all the way to the sides.
Bake for 10-12 minutes and remove from the oven.
Turn on the oven broiler to high.
The meat will have shrunk by several inches. Drain any liquid or grease that has gathered in the pan and finish baking the meatza in the same pan.
Spread pizza sauce on top, leaving a little rim around the edges for a crust.
Cover the meatza with toppings.
Broil for 5-7 minutes, until cheese is soft and toppings are lightly browned.
Cook's Notes: Of course there is nothing holding you back from going insane on the toppings, but I recommend you pre-cook them if you intend to really pile them on.
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