Greek Meatza

by Mary | Jan 15, 2011 | Paleo Recipes

This was pretty good served with a glass of red wine. Next time, I’ll try pizza sauce instead of tomato sauce, replace the oregano and garlic with mint, and top with goat cheese along with the feta.

Print Recipe

Greek Meatza

Course

Main Dish

Cuisine

Greek

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

5 minutes

Servings

people

Ingredients

• 1 lb ground beef
• 1 lb ground lamb
• 1 egg
• 1 onion chopped
• 2 cloves garlic chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 cup tomato sauce
• 1 tomato sliced thin
• 1/4 cup peppercini chopped
• 1/4 c kalamata olives chopped
• feta cheese crumbled
• olive oil
• salt
• pepper

Course Main Dish Cuisine Greek Prep Time 10 minutes Cook Time 10 minutes Passive Time 5 minutes Servings people Ingredients 1 lb ground beef 1 lb ground lamb 1 egg 1 onion chopped 2 cloves garlic chopped 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley 1 cup tomato sauce 1 tomato sliced thin 1/4 cup peppercini chopped 1/4 c kalamata olives chopped feta cheese crumbled olive oil salt pepper

Instructions

1. Sauté onions and garlic in olive oil.
2. Mix meat, egg, onions, garlic and spices in a large bowl.
3. Spread meat mixture thinly in the bottom of a large pan.
4. Bake meat ‘crust’ for 10 minutes at 450. Crust will shrink to approximately 50% of its original size.
5. Spread tomato sauce, then add toppings. Sprinkle liberally with feta and bake for 5-8 more minutes.