What is a meatza? Well, kind of like a pizza pie but, you know, meatier.
This “meatza” recipe was inspired by my achieves of vintage recipes! I found this gem of a recipe titled “Burger-Pizza” nestled in a 23-page mini cookbook put out by Hunts. The cookbook was not marked with a date since it’s technically an ad and not a published book, but it looks to be from the 1950s era with one-liners like “Men, particularly, like its hearty flavor.”
An Italian meat-pie-of-sorts has been on my list of recipes to make and share for some time. I originally became acquainted with the idea of layering ground beef into the makings of a traditional pizza on the short-lived cooking show Nigella. The show was hosted by English bombshell Nigella Lawson who had a way with Italian recipes. I loved her simple recipes and the way she effortlessly prepared her dishes with such passion! Great show, too bad they never aired any more seasons past the first one.
Anyway, so I stumbled upon this recipe again in my vintage cookbooks and I knew I had to make it. These meatzas are super easy to make and are just something a little fun and different for dinner. It freezes well so you can make a couple at a time and freese one or give one away.
You can use any kind of ground meat so if you want to lighten things up, I’d recommend a mixture of half turkey, half beef. If you’re after that “hearty flavor,” you could add in some Italian sausage. If you’re on the keto bandwagon, you can loose the crust and use tomato puree or a low carb pasta sauce instead of pizza sauce.
I think the meatza looks best in a pie pan so you can slice it like a pizza, but if you don’t own a pie pan, you could easily make this is a small, square casserole dish.