I'd really like to make the Meatzza but am unsure about what pan to use for it. The recipe suggests a sandwich tin but I wondered whether a ceramic flan dish that is wide but quite shallow would work? In would like to check in case having a metal tin means that the meat cooks through and this might not be achieved with the ceramic dish. Thanks for any help!
For Nigella's Meatzza (from Nigellissima) a metal pan is best as it heats up very quickly once it goes into the oven. Not only does this cook the beef base more quickly but it will also help to brown the meat on the base and around the edges, which makes the Meatzza both taste and look better.
The tin used by Nigella is a tarte tatin tin but any shallow metal tin with a diameter of around 28cm/11 inches will work well. You could possibly use a ceramic dish but you may need to lengthen the cooking time and bear in mind that the base will be paler in colour so you should check that the base is properly cooked through before serving the Meatzza.