I’m not going to try and convince you that this is the healthy option, but if you’re trying to cut down on your carbs, then this is the pizza for you! The doughy pizza base is replaced by a base made from a meatball mixture. The whole thing holds its shape so can be eaten and served just like a meat feast pizza! For the meat lover in your life, there’s nothing better for an indulgent treat! It’s really worth getting a good, quality mince for this recipe.
- 1 lb 1½ ounces / 500g minced beef
- ½ ounce / 10g breadcrumbs
- ¾ ounce / 20g parmesan, finely grated + extra for serving
- 1 tablespoon of finely chopped basil
- 2 eggs
- 2 cloves of garlic, minced
- 14 ounces / 400g tin chopped tomatoes
- 1 teaspoon of dried oregano
- 1 teaspoon of olive oil
- 4½ ounces / 125g ball mozzarella, drained and sliced
- 6-8 large slices of salami
Preheat the oven to 220°C (200°C fan) 428°F (392°F fan).
Generously grease an 11-inch / 28cm shallow baking tin.
Mix the beef, breadcrumbs, parmesan, basil, eggs and garlic in a bowl with a little seasoning until you have something resembling a meatball mixture.
Press into your baking tin to form your meat base.
Drain the chopped tomatoes, discarding the juice and place the tomatoes with the oregano and oil into a processor and blitz.
Pour the tomato mixture onto your meat base and spread evenly using a pastry brush.
Arrange the sliced mozzarella and the salami over the top and bake in the oven for 25 minutes.
Serve in slices just as you would a pizza with some extra parmesan sprinkled on top.
In 1889, the owner of an Italian tavern, Don Raffaele Esposito, created a pizza using tomatoes, mozzarella cheese, and basil, the red, white, and green making up the colours of the Italian flag. He called it the Margherita Pizza after Margherita Teresa Giovanni, the Queen of Italy. And the rest, as they say, is a pizza history, with Americans alone consuming 100 acres a day at the rate of 350 slices per second. But who’s counting? Pepperoni is the favourite topping in the US accounting for 36% of orders.