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MEATZZA

MEATZZA

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Serves: 4-6

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Of all the recipes in Nigellissima (and, of course, this statement is made prior to publication) this is the numero uno so far, in terms of repeat requests and general all-round joyous reception it gets at home. (I concede that since my on-hand sample demographic is the teenage market, factors are skewed in its favour.) It amuses. But then, a culinary pun, it is intended to amuse: it looks like a pizza, but its base is made out of meatball mixture, moreover a meatball mixture you don't have to roll into balls but can simply press into a tin, rather like a juicy disc of meatloaf, or polpettone.

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Ingredients

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  • 500 grams minced beef
  • 3 tablespoons grated Parmesan
  • 3 tablespoons breadcrumbs (or porridge oats, not instant)
  • 3 tablespoons chopped fresh parsley
  • 2 large eggs (lightly beaten)
  • 1 clove garlic (peeled)
  • salt to taste
  • pepper to taste
  • butter for greasing
  • 1 x 400 grams can chopped tomatoes (drained)
  • 1 teaspoon garlic infused olive oil
  • 1 teaspoon dried oregano
  • 125 grams ball of mozzarella (not buffalo) (drained weight, halved then sliced)
  • 1 small bunch fresh basil
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Method

  1. Preheat the oven to 220ºC/gas mark 7/425ºF.
  2. In a large bowl, using your hands, combine the mince, Parmesan, breadcrumbs or oats, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper. Do not overwork it, just lightly mix together, or the meat wiill become compacted and dense.
  3. Butter a shallow, round baking tin of about 28cm / 11 inches diameter 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.
  4. Make sure you've drained as much 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.
  5. 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.

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  • Sounds delicious, will have to try it! :) thank you! x

    Posted by AnnaMariaB on 24th Sep 2012 at 9.07

  • I do mine with half mince beef and mince pork. A bit of fat is more than welcoming to avoid the dryness of the crust. Plus I do not use any kind of carbs in my mix, only oinions, garlic, parsley and dry herbs. Love this recipe and also the fact that its an excellent cold snack to have close in the fridge !

    Posted by stephanie73 on 24th Sep 2012 at 13.02

  • I thought this recipe looked really interesting and wondered if it could be adapted for vegetarians my idea was to use mashed up french Puy lentils in place of the mince meat. I followed the rest of Nigella's recipe it bound together very well and I let it chill in the fridge until my daughter comes home from school... I'm curious how it will cook and taste ... watch this space

    Posted by taeko on 14th Jan 2013 at 16.00

  • Was very nice with the lentils but will have to add more garlic plus a stronger cheese on top as well next time.

    Posted by taeko on 15th Jan 2013 at 12.55

  • This recipe is great, and it's so adaptable! I made a nice pizza sauce with some herbes de provence and plenty of fresh thyme. I also added in the sauce a can of baked beans (drained of excess sauce) and cookied it down until beans are mushy. I love the consistency this brings to a tomato sauce. I didn't have any breadcrumbs so I added a slight dusting of plain flour to the meat.

    Posted by soumie on 29th Jan 2013 at 19.31