When you are trying to avoid grains and gluten, but still crave a pizza, what do you do??
A MEATZA of course!
B.L.A.T. Meatza
Method
Preheat oven to 200 degrees.
Cut tomatoes into quarters and place on foil on an oven tray, drizzle with good olive oil and season with sea salt and black pepper. Roast in oven for approximately 25 minutes.
Mix mince, herbs and eggs with your hands in a bowl til combined and season with S and P.
Lightly oil a shallow square tray ( I used one that was 30cm x 30cm and it was perfect) then press the mince mixture into it.
After the tomatoes have been cooking for 10 mins, put the mince in for 15 mins and both the meat and tomatoes will finish cooking together.
While that’s cooking fry off your diced onion and diced bacon in a pan.
When meat is cooked, drain off any excess liquid and lift onto plate/cutting board. Spread on a layer of passata, then cover that evenly with onion/ bacon mix.
Pop on the tomatoes and slices of avocado.
Dress your leaves lightly with a balsamic, olive oil and salt and pepper and pile on top.
Bellisimo!!!!
Ingredients
- 1kg beef mince
- 1 teaspoon each of dried thyme, dried basil, dried oregano
- 4 pinches dried chilli flakes
- 2 eggs
- 150g passata
- 4 Roma tomatoes
- 1 avocado, sliced
- 500g bacon, diced
- 1 brown onion, diced
- Mixed leaves ( or rocket/baby spinach leaves)
- Salt and pepper