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Old 06-30-2007, 04:58 PM
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Join Date: May 2006
Posts: 258
Meatza

Itís important to drain the mushrooms. There is no traditional crust to absorb any liquid, so your meatza will wet and sloppy if you donít.

Makes 1 12-inch meatza or 8 good slices

1 lb. ground pork
1 lb. regular ground beef
1/4 cup finely diced onion
1 clove garlic, minced
1 egg
1/2 cup freshly grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

Mushroom and Pepper Topping
  • 2 Tbsp. extra-virgin olive oil
  • 3/4 lb. sliced mushrooms
  • sea salt and freshly ground black pepper
  • 1 cup thinly sliced bell pepper - red is nice
  • 1 cup tomato sauce
  • 12 oz. full-fat mozzarella cheese, grated
  • 1 tsp. dried oregano, optional
In a large frying pan over high heat, heat the olive oil. Add the mushrooms, season with salt and pepper and fry until they are browned and the liquid has evaporated. Scoop the mushrooms out of the pan into a sieve to drain and add the peppers to the pan. Fry until the peppers are slightly limp. Add to the mushrooms.
Preheat the broiler to high. Spread the tomato sauce evenly over the base and scatter with the mushrooms and peppers. Cover evenly with the cheese and sprinkle with the oregano. Broil until bubbly and lightly browned. Cool on a rack for a few minutes before slicing and serving.

Simple Tomato Sauce
  • Makes 1 1/2 cups
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 cup finely diced onion
  • 1 28-oz. can Italian plum tomatoes, well drained and finely chopped
  • sea salt and freshly ground black pepper
In a heavy pot, heat the olive oil over medium heat. Add the onion and sautť until translucent. Add the tomatoes and cook at a lively simmer until the sauce has reduced and the oil starts to float to the top. Season to taste.
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