A pizza whose crust is seasoned beef, pressed thin and baked until browned, then covered with melting mozzarella, parmesan and a scattering of pepperoni and finished under the grill. It slices like a pizza and eats like a cheeseburger.
- Time
- 50 min (10 prep + 40 cook)
- Servings
- 4
- Per serving
- 389 kcal
- Protein
- 40 g
Ingredients
- 1 lb 2 oz ground beef (93% lean)
- 1 large egg
- 1/3 cup grated parmesan, finely grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 tsp dried oregano (optional)
- 1 1/2 cups shredded mozzarella cheese, part-skim, low-moisture
- about 1 oz (12 slices) pepperoni
Steps
- Heat the oven to 375°F and line a rimmed baking sheet or a pizza pan with no holes with baking paper. Mix the beef, egg, parmesan, salt, pepper and, if using, the garlic powder and oregano with your hands until just combined.
- Press the mix out into a thin round, about 11 inch across and 1/4 inch thick, a little thicker at the edge, because it shrinks. Bake 20–25 minutes, until browned and 160°F in the middle.
- Take the crust out and blot away any liquid with paper; a dry surface keeps the cheese from sliding. Scatter over the mozzarella and pepperoni. Turn the oven to its grill setting, on high.
- Grill on the top shelf for 3–5 minutes, watching it, until the cheese bubbles and browns in spots. Leave for 5 minutes, then cut into wedges. It keeps 3 days in the fridge; reheat in a hot oven or a dry pan to bring the base back.
Good to know
Can I use a fattier beef?
You can, but 85 % beef shrinks more and leaves more liquid to blot, at about 46 instead of 55. If you do, blot it well before the cheese goes on.
No tomato sauce?
Strict carnivore eaters leave it out and the beef carries the flavour. If you are not strict, spread 1/2 cup of pizza sauce over the blotted crust before the cheese.
Per
- Calories
- 248
- Protein
- (42%)
- 26 g
- Fat
- (54%)
- 15 g
- Carbohydrates
- (4%)
- 2 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 551 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1557 kcal goes into the pot and 762 g of ingredients comes out as about 629 g of food: 248 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.