Meatzza
by Nigella. Featured in NIGELLISSIMAIntroduction
I can't tell you how often I get asked to make this at home.
This is something of a culinary pun: it looks like a pizza, but its base is made out of meatball mixture, moreover a meatball mixture you don't have to roll into balls but can simply press into a tin, rather like a juicy disc of meatloaf, or polpettone.
For US cup measures, use the toggle at the top of the ingredients list.
I can't tell you how often I get asked to make this at home.
This is something of a culinary pun: it looks like a pizza, but its base is made out of meatball mixture, moreover a meatball mixture you don't have to roll into balls but can simply press into a tin, rather like a juicy disc of meatloaf, or polpettone.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 500 grams minced beef
- 3 tablespoons grated Parmesan
- 3 tablespoons breadcrumbs (or porridge oats, not instant)
- 3 tablespoons chopped fresh parsley
- 2 large eggs (lightly beaten)
- 1 clove garlic (peeled)
- Maldon sea salt flakes to taste
- pepper to taste
- butter for greasing
- 1 x 400 grams can chopped tomatoes (drained)
- 1 teaspoon garlic infused olive oil
- 1 teaspoon dried oregano
- 125 grams ball of mozzarella (not buffalo) (drained weight, halved then sliced)
- 1 small bunch fresh basil
- 1 pound ground beef
- 3 tablespoons grated Parmesan
- 3 tablespoons breadcrumbs (or porridge oats, not instant)
- 3 tablespoons chopped fresh parsley
- 2 large eggs (lightly beaten)
- 1 clove garlic (peeled)
- kosher salt to taste
- pepper to taste
- butter for greasing
- 14 ounces can diced tomatoes (drained)
- 1 teaspoon garlic flavored oil
- 1 teaspoon dried oregano
- 4 ounces ball of mozzarella (not buffalo) (drained weight, halved then sliced)
- 1 small bunch fresh basil
Method
- Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF.
- In a large bowl, using your hands, combine the mince, Parmesan, breadcrumbs or oats, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense.
- Butter a shallow, round baking tin of about 28cm / 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
- Make sure you've drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
- Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.
- Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF.
- In a large bowl, using your hands, combine the mince, Parmesan, breadcrumbs or oats, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense.
- Butter a shallow, round baking tin of about 28cm / 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
- Make sure you've drained as much runny liquid as possible out of your can of diced tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
- Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.
Additional Information
MAKE AHEAD / STORE:
Can be assembled a day ahead, without the mozzarella. Cover and refrigerate until needed. Uncover and add the sliced mozzarella and bake as directed in the recipe, allowing an extra 3-5 minutes of cooking time. Make sure the base is cooked though before serving.
MAKE AHEAD / STORE:
Can be assembled a day ahead, without the mozzarella. Cover and refrigerate until needed. Uncover and add the sliced mozzarella and bake as directed in the recipe, allowing an extra 3-5 minutes of cooking time. Make sure the base is cooked though before serving.
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Show more commentsMade this tonight, the husband was very impressed and as I made it in 2 tins we will be eating it for lunch tomorrow as well. Thinking that with the addition of some extra cheese that the leftovers will make an excellent sub!
Going to try this in my airfryer although will need 2 smaller dishes which to be fair will suit the different toppings clubs!
This is a very tasty, quick and easy lunch, we added mushrooms and bacon (bacon goes with everything) and used gluten free bread crumbs (to keep the GF members of the family happy) and we’re very happy with the result , will be sure to make this again
This is a lovely dish served with salad, wonder if you can add chopped cherry tomatoes as well?
Great and tasty recipe! Will make again! Thanks for the recipe.
Well I was going to post a picture of this but I had a slight Nigella moment and ate it before I could even take a photo. Delicious, thanks!
This is one of my kids favorite meals, I have made it about half a dozen times and keep getting asked to make it again. Adding a nice salad to this makes it a rounded meal.
I made the Meatzza and the whole family loved it. I will absolutely make it again.
Had this tonight for tea! Excellent!! Will definitely make again. Didn't have any mozzarella cheese, so used a mix of crumbled feta and red Leicester instead !! Was yummy. Thank you Nigella!
Yum Yum Yum!! Me and my Wife just made this for tea and already want another one. It's so easy and quick to make and definitely one of our favourite recipes. A perfect way to Christen our new kitchen :)
This was fabulous. I used fresh summer tomatoes instead of canned and it was scrumptious but tasted even better the next day. Definitely making again.
I'm half-Italian myself and when I seen this recipe in Nigellissima - I went weak at the knees. This was my idea of perfection. When I made this recipe it turned out perfectly. I followed the recipe using beef mince, but I have also used pork mince and finely chopped onion, on one occasion and it still turned out just as delicious. I felt this was an ingenious invention by Nigella and I will be making it many more times to come in the near future.