This is my take on the SlimmingWorld Mighty Meatzza. It is an absolutely fantastic little twist on a classic pizza but without the dough base making this a delicious and healthy twist on a classic takeaway dish.
By using minced beef that is 5% fat or less, this is a low-fat cross between a 100% beef burger and a classic pizza. It’s a much healthier takeaway alternative to classic pizza and with a side of SlimmingWorld syn-free fries something the whole family will absolutely love.
To make this Meatzza, you will need the following ingredients.
- 500g Lean beef mince (5% fat or less).
- 2 tsp Dried Oregano
- 1 Egg, Medium, beaten.
- 1 tsp Worcestershire sauce .
- 1/2 Medium onion, finely diced.
- Salt & freshly cracked black pepper.
- 1 Large closed cup mushroom, sliced.
- 120g Reduced-fat Mozzerella cheeese.
- Fresh basil leaves, sliced.
- 500g Passata.
- 1 Medium Vine Ripened Tomato, sliced.
- 1 Medium onion, finely diced.
- 3 Garlic cloves, crushed
- 2 tbsp Tomato purée
- 1/2tsp Dried chilli flakes
- 1/4tsp. Sweetener
- 1/4 of each, red, yellow, green pepper, sliced.
Bringing it all together.
Preheat the oven to 190°c/Fan 170°c/Gas 5.
Add the garlic, 1/2 of the diced onion, oregano, passata, tomato purée, Worcestershire sauce, sweetener and chilli flakes to a saucepan and bring to a boil over high heat. Turn the heat down to medium heat, season to taste with salt and freshly cracked black pepper and simmer for 20 minutes.
Remove from the heat, blend with a stick blender or jug blender (optional) and set aside.
line a pizza tray or shallow frying pan with grease-proof parchment paper ready for the base. Place the minced beef, finely diced onion, herbs, beaten egg, a pinch of salt and freshly cracked black pepper in a bowl and mix together to combine all of the ingredients. I recommend getting in there with your hands to mix your ingredients to make sure that all of the minced beef is well seasoned.
Transfer the beef base mixture into the pizza tray or shallow frying pan and press evenly across the base of the tin/pan and bake on the middle shelf of the oven for 11-12 minutes. Remove from the oven and drain off any liquid. Increase the oven temperature to 220°c/Fan 200°c/Gas Mark 7.
Spread the spicy passata sauce over the meaty base, add the mozzarella cheese and your sliced tomato, mushrooms, and sliced red, green and yellow peppers. Season with a pinch of salt and pepper and if you are feeling a little Mediterranean, a pinch of dried Italian mixed hears.
Return the pizza to the oven and cook for 8-10 minutes or until the topping is lightly browned and bubbling. Garnish with a few freshly sliced basil leaves, cut into 4-6 slices and serve with a lovely fresh salad or syn-free fries.
Beef & Mozzarella Meatzza
Course: UncategorizedCuisine: Italian, BritishDifficulty: Easy4-6
servings10
minutes20
minutes30
minutesIngredients
- For the Meazza Base.
500g Lean beef mince (5% fat or less).
1/2 Medium onion, finely diced.
2 tsp Dried oregano.
1 Egg, Medium, beaten.
Salt & freshly cracked black pepper.
For the Passata Sauce.500g Passata.
1/2 Medium onion, finely diced.
3 Garlic cloves, crushed.
2 tbsp Tomato purée.
1 tsp Worcestershire sauce.
1/2tsp Dried chilli flakes
1/4tsp. Sweetener
Salt & freshly cracked black pepper.
For the Meatzza Topping.120g Reduced-fat Mozzerella cheeese.
1/4 of each, red, yellow, and green pepper, sliced.
1 Medium Vine Ripened Tomato, sliced.
1 Large closed cup mushroom, sliced.
Fresh basil leaves, sliced.
Directions
- Preheat the oven to 190°c/Fan 170°c/Gas 5.
Add the garlic, onion, passata, tomato purée, sweetener and chilli flakes to a saucepan and bring to a boil over high heat. Turn the heat down to medium heat, season to taste with salt and freshly cracked black pepper and simmer for 20 minutes.
Remove from the heat, blend with a stick blender or jug blender (optional) and set aside. - line a pizza tray or shallow frying pan with grease-proof parchment paper ready for the base. Place the minced beef, finely diced onion, herbs, beaten egg, a pinch of salt and freshly cracked black pepper in a bowl and mix together to combine all of the ingredients. I recommend getting in there with your hands to mix your ingredients to make sure that all of the minced beef is well seasoned.
- Transfer the beef base mixture into the pizza tray or shallow frying pan and press evenly across the base of the tin/pan and bake on the middle shelf of the oven for 11-12 minutes. Remove from the oven and drain off any liquid. Increase the oven temperature to 220°c/Fan 200°c/Gas Mark 7.
- Spread the spicy passata sauce over the meaty base, add the mozzarella cheese and your sliced tomato, mushrooms, and sliced red, green and yellow peppers. Season with a pinch of salt and pepper and if you are feeling a little Mediterranean, a pinch of dried Italian mixed hears.
- Return the pizza to the oven and cook for 8-10 minutes or until the topping is lightly browned and bubbling. Garnish with a few freshly sliced basil leaves, cut into 4-6sliced and serve with a lovely fresh salad or syn-free fries.
