Italian, Pork

Meatza Margherita

Have you ever heard of meat crust pizza before? Say what? Meat.Crust.Pizza, as in using meat as a pizza crust, as in bye-bye dough-based pizza crust for now. Instead of pizza, it’s called meatza. I assure you it has been in existence for quite a while and is well-known in paleo’s and keto’s communities. Whether you’re too lazy busy to make your own pizza dough, a meat lover, have special dietary needs of meat or following certain ways of eating, meatza is a good option anytime.

Recently, I made this delicious pomarola (Tuscan tomato sauce) so that I could make meatza! Meatza Margherita is the choosen one because I have always loved its simple+yet big flavors profile.

Meatza Margherita
When meatza meets Margherita = 🥰

There are no standard rules that you must use certain types of meat to make meatza. You can use chicken, pork, beef, turkey, etc. I’ve tried with chicken and pork and personally love the pork one better. Experiment with different kinds of meats and see which one(s) you like best.

Let’s meatza-ing!

Minced Pork Crust Before Baking
Making the meat crust is very easy and simple. Just mix minced pork with salt, pepper and egg (you can skip this if you don’t eat egg). Don’t go fancy by adding other seasonings because you want the meat crust to stay in the backseat so that the toppings can shine. Here, I’m recycling baking papers, hence their awkward shapes.

Update: I’ve tried making this meatza Margherita in cast-iron skillet and it worked perfectly. Follow the exact recipe. No changes needed.

Minced Pork Crust After Baking
See the pools of drippings on top of the baked meat crust? Wipe it off with kitchen towel.

Making Of Meatza Margherita
Be generous with your toppings especially pomarola and mozzarella. I wasn’t being generous here. 😛

Meatza Margherita
Meatza Margherita ❤️ Taste wise, it’s similar to pizza Margherita and then you get another bonus: meat! So all in all you get 2-in-1 enjoyment.

Meatza Margherita
In my book, this one needs more mozzarella!

Meatza Margherita
If I don’t tell you the crust is made of meat, you would think by the look of it, it’s pizza Margherita, right? Meatza really is perfect for all the meat lovers out there. And if you’re gluten-free, this is your answer to enjoy pizza again.

Meatza Margherita
Makes one 6-7 inch meatza

Meat crust:
200g minced pork, (preferably 70% meat-30% fat)
20g beaten egg
1/2 teaspoon sea salt
freshly grated black pepper

4-6 heaps tablespoons pomarola (Tuscan Tomato Sauce)
very generous amounts of mozzarella
12-15 pieces fresh basil leaves, hand tear to release more aroma

To make meat crust:
1. In a bowl, mix minced pork, beaten egg, salt and black pepper until combined.
2. Spread the minced pork mixture evenly to about 1cm-1.5cm thickness on a baking tray lined with baking paper. Feel free to make it thinner or thicker, and your preferred shape.
3. Bake in the oven at 190oC for about 12 minutes, or until cooked. Baking time changes when you increase or decrease the thickness.
4. Remove from oven and if there are pools of drippings on top of the meat crust, wipe off with kitchen towel.

For meatza Margherita toppings:
1. Spread pomarola (be generous) around the meat crust, including near the edges.
2. Then, dot with VERY GENEROUS amount of mozzarella and 6-8 pieces of basil leaves.
3. Cook in the oven at middle rack for 12 minutes, or until mozzarella is melted and golden brown on the center.
4. Serves hot with more fresh basil leaves.

Happy meatza-ing!

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