Ingredients:

  • 500g Lean Beef Mince (5% fat or less) OR Lean Turkey/Chicken Mince
  • 1 Medium Onion, very finely chopped or grated
  • 1 large Egg
  • 1 heaped tbsp Dried Italian Seasoning Herbs
  • 1 tsp Garlic Powder
  • Salt and Black Pepper to taste
  • 150ml Passata or Chopped Tomatoes (no added sugar)
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 100g Low-Fat Mozzarella, grated
  • Optional Veggies: Sliced Mushrooms, Peppers, Red Onion, Spinach
  • Optional Lean Protein: Sliced Lean Ham/Chicken Breast (pre-cooked)

Instructions:

  1. Preheat oven to 200°C (180°C Fan/Gas Mark 6). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the lean mince, finely chopped onion, egg, dried herbs, garlic powder, salt, and pepper. Mix thoroughly using your hands until just combined.
  3. Transfer the mixture onto the prepared baking sheet. Using damp hands or a spatula, press the mince firmly into a large, thin circle (about 1/2 inch thick), mimicking a pizza shape.
  4. Bake the base on its own for 15 minutes until it is starting to firm up and the juices have mostly evaporated (Blind Bake).
  5. Remove the base from the oven. Spread the passata evenly over the cooked base, leaving a small border. Sprinkle with oregano and smoked paprika.
  6. Scatter your chosen lean protein and vegetables evenly over the sauce.
  7. Sprinkle the low-fat mozzarella sparingly over the toppings.
  8. Return the Meatzza to the oven for a further 10–15 minutes, or until the cheese is melted, bubbly, and the base is cooked right through.
  9. Allow the Meatzza to rest on the tray for 5 minutes before slicing into quarters and serving.