MEDITERRANEAN MEATZZA
Pizza night has never been the same at our house since we started making our low-carb pizza with a meat crust. It's protein-packed, filling and topped with fresh Mediterranean ingredients. - Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine turkey, egg and Greek seasoning; mix lightly but thoroughly. Press onto the bottom and 1-1/2-in. up sides of a greased 10-in. cast-iron or other ovenproof skillet. Cook, without stirring, over medium heat until bottom is no longer pink. Carefully drain drippings from pan, leaving meat in pan., Bake until edges are no longer pink, 8-10 minutes. Spread with pizza sauce; top with mozzarella, artichokes, tomatoes, olives and feta. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before topping with basil.
Nutrition Facts : Calories 272 calories, Fat 15g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 904mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
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Jason Manhoso
[email protected]The meatza was a bit too difficult to make. I think I would try a different recipe next time.
I J
[email protected]The meatza was a bit too dry. I think I would try adding some more sauce or cheese next time.
Estefani Ingles (Fani)
[email protected]I found the meatza to be a bit bland. I would recommend adding more spices and herbs to the ground lamb mixture.
abdulmumini Bala
[email protected]The meatza was a bit too greasy for my taste. I think I would try using leaner ground lamb next time.
Md shahadath
[email protected]This was my first time making a meatza and it turned out great! The instructions were easy to follow and the meatza was delicious. I will definitely be making this again.
H Z MIZ
[email protected]I made this meatza for a party and it was a huge success! Everyone loved it. I would definitely recommend this recipe.
Chriss Cypher
[email protected]I followed the recipe exactly and the meatza came out great! The crust was crispy and the toppings were flavorful. I would definitely make this again.
Hamza Aslam
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The meatza turned out perfectly, and it was a big hit with my friends.
Yosef Girma
[email protected]I'm not a huge fan of lamb, but I really enjoyed this recipe. The meatza was flavorful and juicy, and the feta cheese and herbs helped to balance out the gaminess of the lamb.
Adore
[email protected]This was a great way to use up some leftover ground lamb. I also added some chopped spinach to the mixture, which gave it a nice pop of color and nutrients.
Papa NiceNice
[email protected]I wasn't sure how I would like the combination of lamb and feta cheese, but I was pleasantly surprised. The flavors go together really well.
Road Diaries
[email protected]The feta cheese and fresh herbs really make this dish. I would highly recommend using fresh herbs if you can find them.
Samantha Hemamali
[email protected]I love that this recipe uses ground lamb instead of beef. It gives the meatza a unique and flavorful twist.
Judy Gakii
[email protected]This Mediterranean Meatza was a hit at our last family gathering! The combination of flavors from the ground lamb, feta cheese, and fresh herbs was amazing. It was also surprisingly easy to make, which is always a bonus.