BA­CON & CHORIZO MEATZZA

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 20 MINS COOK 20 MINS

3 tbsp tomato pas­sata

2 ba­con rash­ers, roughly chopped

60g (¼ cup) finely diced chorizo

8 cherry toma­toes, halved

½ red chilli, finely chopped

8 kala­mata olives, pit­ted

6 basil leaves, roughly chopped

1 hand­ful of rocket leaves ex­tra vir­gin olive oil, to serve

MEATZZA BASE

500g beef mince

2 egg yolks

¼ onion, finely diced

2 gar­lic cloves, crushed

1 tbsp finely chopped flat-leaf pars­ley leaves

½ tsp dried oregano

2 tbsp al­mond meal pinch of sea salt pinch of freshly ground black pep­per

ONE Get started by pre­heat­ing the oven to 230°C and lin­ing a bak­ing tray – or a pizza tray if you’ve got one – with bak­ing pa­per.

TWO To make the meatzza base, place all the in­gre­di­ents in a bowl.

Us­ing your hands, mix ev­ery­thing together un­til re­ally well com­bined. THREE Tip the beef mix­ture onto the pre­pared tray and use your hands to spread it out evenly in the shape of a cir­cle. Bake for 8–10 mins, or un­til cooked through. Re­move from the oven and drain off any ex­cess liq­uid. FOUR Us­ing the back of a spoon, spread the pas­sata evenly over the meat base and top with the ba­con, chorizo, cherry toma­toes, chilli and olives. Re­turn to the oven and cook for another 10 mins, or un­til the base is lightly brown and the top­pings are cooked through.

FIVE To serve, scat­ter over the basil and rocket leaves, driz­zle over a lit­tle olive oil and cut into rough wedges.

40 MINS

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