2 lbs (1 kg) Ontario ground veal
¼ cup (60 mL) red onion, minced
6 cloves fresh garlic, minced
1 tbsp (15 mL) fresh dill, chopped
1 tbsp (15 mL) fresh parsley, chopped
2 tsp (10 mL) salt
1 tsp (5 mL) ground black pepper
½ tsp (2.5 mL) cayenne pepper
¼ cup (60 mL) gluten free panko breadcrumbs
2 tbsp (30 mL) corn starch
Toppings:
¼ cup (60 mL) tomato or pizza sauce
2 ½ cups (625 mL) mozzarella cheese, shredded
1 smoked sausage (3-4 oz or 85-114 g), sliced
3 slices of bacon, fully cooked and cut into 2-inch (5 cm) pieces
2 tbsp (30 mL) red onion, sliced
½ cup (125 mL) mushrooms, sautéed
1-2 fresh hot peppers, thinly sliced (optional)
1 green onion, chopped
1 tbsp (15 mL) fresh parsley, chopped
Instructions:
In a bowl, combine ground veal, onion, garlic, dill, parsley, salt, pepper, cayenne pepper, breadcrumbs, and corn starch. Mix well. Set aside in fridge for 20 minutes.
Lay 1st pizza pan on flat work surface.
Line pan with a sheet of parchment paper that is slightly larger than diameter of pizza pan
Tip: Crumple up the parchment paper, then smooth it out. This stops it from rolling up while working on your meatza.
Place ground veal mixture on parchment-lined pan, pressing meat out to edges to create an even layer, ½ inch (1.3 cm) thick. This forms your meatza crust.
Cover meat crust with a sheet of parchment paper and set in fridge for at least 1 hour.
Heat grill to 400-500°F (205-260°C).
Take meat crust out of fridge and remove parchment paper cover.
Spray 2nd pizza pan liberally with non-stick cooking spray. Place 2nd pizza pan facedown on top of meatza. Using your hands to hold pans in place, flip the whole thing over quickly, so that 2nd pan is now on the bottom (the more chilled the meat is, the better it holds during this step). Remove 1st pan and parchment paper. Place meatza (still in the pan) on to the grill and close lid. Grill for 6-8 minutes to sear bottom of meatza.
Wear oven mitts. Take 1st pizza pan and lay it facedown on meatza. Using tongs, lift the whole thing from the grill and flip so that 1st pizza pan is now on the bottom. Remove 2nd pan from top of meatza.
Top meatza crust with tomato or pizza sauce, shredded cheese, smoked sausage, bacon, onions, mushrooms, and hot peppers. Put meatza back on grill for 4-5 minutes, until meatza is fully cooked (internal temperature 160°F or 71°C) and cheese is melted.
Remove from grill.
Transfer meatza to pizza peel or cutting board and let sit for 5 minutes. Garnish with green onion and parsley. Slice into wedges and serve.
Source: Ted Reader BBQ
