Don’t get me wrong, I love classic pizza and this isn’t really a replacement, it’s something a little bit different but still so good.
I first tried meatzza using Nigella Lawson’s recipe, which is great but I wanted to make one that was more tomatoey and herby and had more vegetables in and on it, being as veg is the very fundament of good nutrition and that’s what we’re about.
This is low carb as there’s no bready base, of course low carb food is not a panacea for anything, carbs have their rightful place in the diet, but it’s good to vary your meals and if you’ve had carbs at breakfast and lunch it’s a sensible idea to go low for dinner, unless you’ve just run a marathon!
Heat the oven to 200 degrees.
In a large heavy pan heat the oil and add the onion and garlic, cook for a few minutes to soften then add the pepper and cook for a couple minutes more and then the mushrooms.
When the mushrooms have softened add the mixed herbs, salt and pepper before adding the mince. Fry the mince for 6-7 minutes until brown and cooked through and then add the tomato purée and stir.
Taste it to check seasoning and adjust if necessary.
Place the mixture into a 25-27cm round shallow baking tin and press it down hard with the back of a serving spoon to compact it so it doesn’t fall apart when cut into pizza slices.
Grate the mozzarella or finely chop it and scatter it all over the top before adding the sliced tomato, red onion and basil.
Bake for 20 minutes until the mozzarella has melted and turned slightly golden. Scatter over a few more basil leaves.
Slice and serve with green salad.
Beef is a good source of vitamin B12, which is key for red blood cell production (tuna, salmon and sardines are actually many times higher in B12 though!). It’s also rich in vitamin B3, which helps to convert food into energy, incidentally mushrooms are also high in B3 and included in this recipe. Adding some vegetables raises the fibre and nutrient profile.
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