I've seen many recipes around the net for Meetza. They all seemed to be formed on a cookie sheet or pizza pan. I'm interested in trying one but I don't know how to handle with all the meat juice and fat that runs out of the meat as it cooks. The recipes I've seen may be using a lower percentage of fat to lean. Sometimes it's even suggested to turn the Meetza crust over so it can cook evenly on both sides. Any suggestions?
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