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Greek Meatza with Creamy Feta, Kalamata Olives and Red Onion
Posted By Worker Bee On June 4, 2011 @ 5:00 am In Recipes | 75 Comments
There is much about meatza  that makes our mouth water: the juicy, high-protein meat “crust,” the toppings that satisfy our cravings for pizza and the fact that we can eat it with our hands like traditional pizza. But even the most carnivorous among us have to admit that some meatza recipes, the ones smothered in sauce and tons of gooey cheese , can be a bit of a gut bomb. We’re not saying it doesn’t taste good, we’re just saying that after a few bites we’re on the verge of a meatza-induced food coma.
We figured there had to be a way to make meatza that wasn’t so heavy, a meatza that looked less like something we’d eat alone in front of the TV and more like something we could serve at a dinner party. We wanted to change our meatza up a bit, but didn’t want to make the recipe more complicated or less flavorful. We’re happy to report we have succeeded on all fronts.
This Greek-inspired meatza has a crust made from juicy ground beef seasoned with fresh thyme and garlic, a thin layer of sauce and a simple but incredibly flavorful trio of red onions, kalamata olives and feta cheese to top it off.
The sharp, briny feta brings tons of flavor and a creamy texture without becoming greasy or adding too much dairy. Because the flavor of quality feta is so bold, we find that a mere 1/3 cup is enough, but you can use as much as you like if you tolerate dairy well. Along with the feta, the bold combination of red onion and kalamata olives makes every bite exciting and satisfying without straying too far from traditional pizza flavors. The meat “crust” is thick enough to hold together without being too thick and heavy.
This is not your momma’s meatza; it’s a little more refined, a little less over the top, but we guarantee you’ll think it’s just as good.
Makes 6-8 square pieces
Preheat oven to 450 degrees Fahrenheit.
Line a rimmed 11×17 pan with parchment paper. The rim is important so the grease is contained while the meat cooks.
In a large bowl combine the meat, eggs, thyme, oregano, onion powder, salt and garlic. Whisk the egg with a fork then get your hands in there and thoroughly combine the eggs with the meat.
Spread the meat out evenly and thinly over the entire pan, stretching it all the way to the sides.
Bake for 10-12 minutes and remove from the oven.
Turn on the oven broiler to high.
The meat will have shrunk by several inches. We like to gently scrape off the top to remove excess grease and then transfer the meat to a new pan. (You can also just drain any liquid or grease that has gathered in the pan and finish baking the meatza in the same pan.)
Spread pizza sauce on top, leaving a little rim around the edges for a “crust.” Cover the meatza with toppings. Broil for 5-7 minutes, until cheese is soft and toppings are lightly browned.
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