- Servings : 2
- Prep Time : 0m
- Cook Time : 2m
- Ready In : 0m
This is another one of the simple ground beef recipes that makes you say \”Why didn\’t I think of that?\”
Preheat oven to 350. Combine ground beef, egg, and seasonings in a bowl. Mix with hands until thoroughly combined in a sticky mixture. Spread mixture out thinly but evenly in a 13×9 baking dish or cookie sheet. Put in oven and cook for about 25 minutes.
Take the beef crust out of the oven. A LOT of grease should have cooked out of the beef, and it will have shrunk a couple inches on all sides. Pour the grease out and put the crust back in your pan.
At this point, I used the drained off grease to fry up some mushrooms to top my pizza. While those were sauteeing, I applied a light layer of tomato sauce, some thinly sliced onions, and kalamata olives. To finish, I topped with the mushrooms.
The toppings are only limited by your imagination (or maybe to what\’s in your fridge), so go wild and use different combinations of vegetables and spices every time you make this. Use cheese if you do dairy, but you won\’t miss it if you dont!
Whenever your pizza is topped to your liking, place it back in the oven. If you have a broiler, place meatza under it for 5 – 10 minutes, or until toppings are just heated through. If you don\’t have a broiler, crank your oven up to 450 and cook for another 10 minutes.
Let pizza cool for 5 minutes before cutting into pieces. The meatza crust should be firm enough for you to eat with your hands!
A few people have been curious as to the tomato sauce I use. I get fantastic Garlic Red Sauce from www.harvestlocalfoods.com. It\’s the Christina Maser brand, but they don\’t seem to sell the Garlic Red Sauce on the CM website (and it is quite a bit more expensive than what I pay!). But here\’s the link in case you\’re interested: http://www.christinamaser.com/catalog/pantry-3-1.html
- 1 pound ground beef
- 1 egg
- 1 Tbsp dried oregano
- 1 tsp paprika
- 1 tsp garlic powder
- Toppings: sauce, veggies, meats, cheese, whatever you like!
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