Sunday, June 28, 2015


Are you as puzzled as I am when it comes to seeing this post? Yes, I was glad that someone made this recipe. Mr G also likes to eat pizza however, as he is watching his carbo intake, this would definitely be a great substitute.

This recipe is from Nigella Lawson's Nigellissma.
500g minced beef
3 tbsp grated parmesan
3 tbsp breadcrumbs or porridge oats, not instant
3 tbsp chopped fresh parsley
2 large eggs (lightly beaten)
1 clove garlic (peeled)
salt, to taste
pepper, to taste
butter, for greasing
1 400g can chopped tomatoes, drained
  1. Preheat oven to 220 degrees celsius.
  2. In a large bowl, using your hands, combine the mince, parmesan cheese, breadcrumbs or porridge oats, parsley and eggs.
  3. Grate in the garlic (or mince and add) and add some salt and pepper. Remember not to overwork it, just lightly mix together or  the meat will become compact and dense.
  4. Butter a shallow, round baking tin of about 28cm 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.
  5. Make sure you have drained as much runny 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.
  6. 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.

I added a few eggs on top of the meatzza to have a runny egg texture which is what Mr G loves. Erm, my eggs failed but gives the meatzza a nice eggy taste. You should try this unconventional meatzza.


I'm submitting this post to I Heart Cooking Clubs for this week's Potluck.

I'm also submitting this post to Cook-Your-Books#24 organized by Joyce of kitchenflavours.
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