Improving my Meatza recipe

The one pan dinner that is Meatza!

I’ve made some improvements to my Meatza recipe since I first posted about it. Instead of using parchment paper on a baking sheet I just use my large cast iron pan. Makes cleanup easier, has fewer moving parts, and reduces waste.

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Ingredients

• Extra Virgin Olive Oil

• 1lb ground chicken

• 1/2 cup parmesan cheese

• tomato paste

• minced garlic & onion to cook in tomato paste

• All of your favorite pizza toppings (I highly recommend some hot Italian sausage)

Make Sauce

• Simmer tomato paste and water in pan with garlic and onion and any other seasonings you like.

Cook other meat toppings

• You’re going to cook the chicken dough separately in the oven and then heat the whole Meatza at the end, so if you’re adding sausage or anything else, cook it while your crust bakes.

Bake Dough

1. Preheat oven to 400F.

2. Lightly oil your cast iron pan with the EVOO.

3. Mix parmesan and ground chicken.

4. Flatten chicken+cheese dough into the cast iron.

5. Bake for 15 minutes or until dough has slightly browned.

Build Meatza

1. Spread your pizza sauce over entire crust.

2. If you have other meat toppings add those.

3. Layer on things like mushrooms or sliced onions or green bell peppers.

4. Add a layer of shredded cheese.

5. Return entire Meatza to oven at 400F long enough to melt all that cheese into a marvelous pile of deliciousness!

The cooked chicken+parmesan crust.

Adding the cooked hot Italian sausage.

I love mushrooms.

Next is a layer of shredded Monterey Jack cheese, black olives, red chili flakes, and a dusting of parmesan cheese.