Jun 152017
Meatza Meatza!!!

I’ve had this recipe bookmarked for ages and seen lots of variations floating around the blogosphere.  What better time than my very first post to try it out!  Well- live and learn- I probably should have started with something I’ve made a million times.

Don’t get me wrong, it was delish, and, like regular pizza, it was even better cold the next day.  I’ll definitely try it again, but next time I’d use a leaner grind- 90-96%- and add an extra egg.



  • 2 lb. ground beef
  • 1 egg (I’d use 2 next time)
  • 1 T. minced garlic
  • 2t. dried basil
  • 1t. dried oregano


Use your imagination!  I used canned pasta sauce, sauteed red onions, baby bella mushrooms, and mozzarella and Parmesan cheese.


Preheat oven to 450 and grease a cookie sheet.  Mix all crust ingredients and spread the mixture evenly over the cookie sheet.  Bake for 10-20 minutes, until the crust is slightly dry and crispy.  Reduce heat to 350 and add your toppings.  Pop the meatza back into the oven for another 5-10 minutes until the cheese is melted and bubbly.

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