BACON & CHORIZO MEATZZA
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
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.