Delicious Meatzza Pizza: A Gluten-Free Meat Crust Masterpiece Inspired by Nigella Lawson

Revolutionize your pizza night with this incredible Meatzza Pizza, where the crust is ingeniously crafted from flavorful meat. It’s a guaranteed showstopper for all meat lovers and a fantastic way to enjoy a traditional pizza experience with a healthy, gluten-free twist. This recipe, inspired by the culinary genius of Nigella Lawson, proves that delicious doesn’t have to be complicated, and innovation can come from unexpected places.

Life has a funny way of throwing curveballs when you least expect them. One moment you’re soaring, full of anticipation, and the next, you’re grounded, faced with an unforeseen challenge. Such was the case during our eagerly awaited annual ski trip to the breathtaking Sun Peaks in British Columbia. The excitement was palpable – most of our beloved family members were able to join, good friends were by our side, coolers brimmed with delicious food, the weather and snow reports promised perfection, our rooms were ideally located right on the hill, and I had brand new ski boots just begging to be broken in. What more could one possibly ask for?

Well, perhaps not taking a spectacularly ill-advised tumble on the very second run of our first day. That’s when I experienced the dreaded “snap, crackle, and pop” in my knee, a sound that immediately signaled the end of my skiing dreams for the trip. It was a gloriously ungraceful head-over-heel cartwheel, culminating in a less-than-elegant face-plant directly into the crisp mountain snow. Just like that, the exhilarating adventure I had envisioned transformed into an unexpected period of rest and recuperation.

Consequently, my days were spent confined to our cozy room for three long days, diligently icing and elevating my injured knee. I found myself staring longingly out at the vibrant ski hill, watching other skiers whizz by the window, while the rest of our group enjoyed blissful days of sunshine on the mountains, much like last year’s unforgettable trip. My reliance on absolutely inane daytime television reached an all-time high, a testament to my desperate need for distraction.

Thankfully, this period of enforced television viewing was interrupted by my incredibly thoughtful husband. He drove into Kamloops and returned with a treasure: Nigella Lawson’s brand new cookbook, Nigellissima. It was exactly what I needed to keep my spirits up and my mind occupied. Oh, that glorious food, those mouthwatering pictures, and Nigella’s utterly captivating writing! I promptly turned off the television and devoured her cookbook from cover to cover. For significant blocks of time, I even managed to forget about my throbbing knee. It reminded me of how quiet my kids used to be for hours when they were little and had a new toy to play with. There was no whining from me; I was too busy earmarking every recipe I wanted to try upon my return home.

So, yesterday, back in the comfort of my own kitchen and still hobbling around, I made the first recipe on my meticulously curated list: Meatzza Pizza. I prepared one for our household and another for my son to share with his friends. Nigella herself writes that her Meatzza is one of the most popular and frequently requested recipes in her new book, and having now experienced it, I can wholeheartedly understand why. How is it that I had never heard of this brilliant concept before? It’s simply ingenious: transform ground meat into a delectable pizza crust. Truly, wow!

This Meatzza Pizza was incredibly quick to assemble and, more importantly, mouth-poppingly tasty. It has instantly earned a permanent spot as a new standby in our household. The flavorful ground beef mixture forms a robust and satisfying crust, perfectly complemented by a simple yet vibrant canned tomato topping and a generous layer of melted cheese. While Nigella used mozzarella, I opted for Havarti, and the results were absolutely delicious. To adapt the recipe for the 12-inch/30 cm pans commonly used here in Canada, and to enhance the flavor profile, I added a few more ingredients to the meat crust. I also believe that a pizza without onions is simply incomplete, so I incorporated them into my version. The beauty of this Meatzza is its versatility; feel free to customize it with any toppings you desire. For an even lazier and simpler approach, you could easily substitute the canned tomatoes with your favorite bottled pasta sauce – I’m confident this Meatzza Pizza would still elicit enthusiastic ‘wows’ from your appreciative fans. So, a sincere thank you to Nigella Lawson and, paradoxically, to my unfortunate little mishap on the ski hill, for leading me to this truly exceptional recipe that I wholeheartedly urge you to try.

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Kitchen Frau’s Essential Tips for the Perfect Meatzza Pizza

Kitchen Frau Notes: Nigella Lawson’s original recipe called for mozzarella cheese, but I found myself with Havarti on hand. To my delightful surprise, it melted beautifully and added a wonderful creaminess and distinctive flavor. It was so tasty, in fact, that I plan to use Havarti again the next time I make this Meatzza. Don’t hesitate to experiment with your favorite melting cheese!

If you’re making this Meatzza Pizza for someone with dietary restrictions, particularly gluten sensitivity, make sure to use certified gluten-free oats. This ensures the dish remains accessible and enjoyable for everyone.

For the onions, both white and red varieties work perfectly. However, if you want your Meatzza to look as appealing as it tastes, I always recommend choosing red onions. Their vibrant color adds a beautiful visual contrast to the pizza, and they tend to have a slightly milder flavor, which many people prefer.

Kitchen Frau Tip #1: Don’t toss those celery leaves! They are a fantastic and often overlooked substitute for fresh parsley, packed with a delicate, earthy flavor. When I buy a bunch of fresh celery, I deliberately look for one with abundant leafy tops. These leaves stay fresh in the fridge much longer than parsley, providing a convenient way to brighten the flavor of countless dishes. Simply pinch them off the stalks and give them a quick chop.

Kitchen Frau Tip #2: When using lean or extra-lean ground beef, which can sometimes result in a drier texture due to lower fat content, I always add 1 tablespoon of olive oil to the mixture. This simple step replaces the moisture that would typically come from the fat in regular ground beef, ensuring your meat crust remains wonderfully moist and flavorful. It’s a much healthier way to achieve a tender result without the need to drain off excess fat and liquid – a messy task you certainly wouldn’t want to deal with on a flat pizza pan.

Kitchen Frau Tip #3: To achieve the most potent and aromatic flavor from your black pepper, always use freshly ground pepper. However, every pepper mill grinds a different amount with each turn, which can make precise measurement tricky. To simplify this, do a quick trial run: grind pepper onto a piece of wax paper that has been folded and flattened. Using the crease as a spout, pour the ground pepper into a measuring spoon until it’s full. Count how many ‘grinds’ it takes to achieve one teaspoonful of pepper. For example, if your mill takes 32 grinds for 1 teaspoon, you’ll know you need 8 grinds for ¼ teaspoon or 16 grinds for ½ teaspoon. Once you’ve measured this once, you’ll have a consistent reference for all your future cooking endeavors.

Meatzza Pizza: The Recipe

(adapted from Nigella Lawson’s Nigellissima)

Ingredients:

• 1 14-oz (400gm) can diced tomatoes
• 1 lb (450 to 500 gms) lean or extra-lean ground beef
• 1 tablespoon olive oil, plus extra for greasing the pan
• ¼ cup (60ml) grated Parmesan cheese
• ¼ cup (60ml) quick-cooking rolled oats (ensure gluten-free if necessary)
• ¼ cup (60ml) chopped fresh celery leaves or fresh parsley
• ¼ cup (60ml) finely chopped onion (you’ll need about ½ medium onion in total for this recipe)
• 2 extra-large eggs
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 clove garlic
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ cup finely sliced red onion (this is the remaining ¼ of the onion from above)
• 4 oz. (110gms) Havarti cheese (or mozzarella cheese, thinly sliced or shredded)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Empty the contents of the can of diced tomatoes into a fine-mesh strainer and allow them to drain thoroughly while you prepare the remaining ingredients. This step is crucial for preventing a soggy crust.

3. Pour a generous drizzle of olive oil into an 11 or 12-inch (30 cm) circular pizza pan. Use your fingers to spread the oil evenly across the entire surface and up the sides, ensuring the meat crust won’t stick.

4. Finely chop ¼ of the onion. Go over the chopped onion with your knife a few more times to mince it very well. You should end up with approximately ¼ cup of finely minced onion.

5. In a large mixing bowl, combine the ground beef, the 1 tablespoon of olive oil, Parmesan cheese, quick-cooking oats, chopped celery leaves (or parsley), the ¼ cup of minced onion, sea salt, and freshly ground pepper. Mince the garlic clove very finely, grate it on a microplane grater, or press it through a garlic press, and add it to the bowl. Finally, crack in the two extra-large eggs. Using your hands, gently but thoroughly combine all the ingredients until they are just incorporated and the eggs are well mixed. Be careful not to overmix, as this can make the meat tough.

6. Press the meat mixture lightly but firmly into the prepared, oiled pizza pan, spreading it evenly to form the crust. Create a slightly raised lip or rim around the edge of the pan, much like a traditional pizza crust, to hold in the toppings.

7. Give the draining tomatoes a few extra shakes in the sieve to extract as much liquid as possible. Reserve this flavorful tomato liquid for another use, perhaps in a soup or sauce.

8. In a small bowl, combine the thoroughly drained diced tomatoes with the dried oregano and dried basil. Mix well. Spread this tomato mixture as evenly as you can over the meat ‘crust.’ Don’t worry if it doesn’t completely cover the entire surface; a rustic look is part of its charm.

9. Take the remaining quarter of the red onion and slice it very finely. A mandoline slicer works wonderfully for this, yielding paper-thin rings. If you prefer a less noticeable texture, especially for picky eaters, you can dice the red onion finely instead. Sprinkle these finely sliced or diced onions evenly over the tomato topping on the pizza.

10. Slice your Havarti (or mozzarella) cheese into thin pieces or use shredded cheese. Arrange these cheese pieces evenly over the onions and tomato mixture, ensuring good coverage for maximum meltiness.

11. Bake the Meatzza Pizza in the preheated oven at 425°F (220°C) for 20 to 25 minutes, or until the cheese is beautifully bubbling and starts to turn golden brown in spots. By this point, the meat crust will be thoroughly cooked through and firm.

12. Once baked, remove the Meatzza from the oven. Let it rest for a few minutes before slicing it like a traditional pizza. Use a pie-shaped server to carefully lift the slices from the pan. This Meatzza is best served hot, straight from the oven.

13. Be warned: if you have teenagers in the house, you might have to engage in a friendly battle to secure a slice for yourself – I speak from personal experience!

This recipe yields one delicious 12-inch (30cm) Meatzza Pizza, perfect for sharing… or not.

Guten Appetit!

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All ski pictures courtesy of Elsa Geier – a huge thanks to Elsa and Nickie for capturing these beautiful memories!