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 beef1 lb ground lamb1 egg1 onion chopped2 cloves garlic chopped1 tsp dried oregano1 tsp dried basil1 tsp dried parsley1 cup tomato sauce1 tomato sliced thin1/4 cup peppercini chopped1/4 c kalamata olives choppedfeta cheese crumbledolive oilsaltpepper Course Main Dish Cuisine Greek Prep Time 10 minutes Cook Time 10 minutes Passive Time 5 minutes Servings people Ingredients 1 lb ground beef1 lb ground lamb1 egg1 onion chopped2 cloves garlic chopped1 tsp dried oregano1 tsp dried basil1 tsp dried parsley1 cup tomato sauce1 tomato sliced thin1/4 cup peppercini chopped1/4 c kalamata olives choppedfeta cheese crumbledolive oilsaltpepper Instructions Sauté onions and garlic in olive oil. Mix meat, egg, onions, garlic and spices in a large bowl. Spread meat mixture thinly in the bottom of a large pan. Bake meat ‘crust’ for 10 minutes at 450. Crust will shrink to approximately 50% of its original size. Spread tomato sauce, then add toppings. Sprinkle liberally with feta and bake for 5-8 more minutes.