Keto Italian Meatza

Ingredients makes 4 servings

• Meatza base:
• 500 g ground beef (1.1 lb)
• 1 tsp each dried oregano and basil
• ¹/₂ tsp sea salt
• freshly ground black pepper
• Toppings
• 2 cups wild mushrooms (200 g/ 7.1 oz) or ¹/₂ cup dried porcini mushrooms (50 g/ 1.8 oz), soaked
• 2 tbsp ghee (30 ml)
• 2 cloves garlic, crushed
• 1 large package spinach, fresh (200 g/ 7.1 oz) or frozen and defrosted (220 g/ 7.7 oz)
• Salt and freshly ground black pepper, to taste
• 2 tbsp any pesto (30 ml)
• ³/₄ cup shredded mozzarella cheese (100 g/ 3.5 oz)

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). In a bowl, combine the ground beef, oregano, basil, salt, and black pepper and mix well.

2. You can either make one large pizza or 4 individual/ mini pizzas (which are easy to freeze for later). Using your hands, form the pizza “crust,” making it about half an inch (1 cm) thick. Place on a baking sheet lined with parchment paper.

3. Place in the oven and cook for 10 minutes. Meanwhile, prepare the toppings. Wash and slice the mushrooms. If you are using dried mushrooms, soak them for at least 15 minutes before adding to the pan. Wash and dry the spinach if using fresh.

4. Heat a large pan greased with the ghee and add the crushed garlic. Cook for one minute. Add the mushrooms and cook for 5 minutes, stirring frequently.

5. Toss in the fresh spinach and cook for one more minute. Season with salt and black pepper to taste. If you’re using frozen spinach, make sure it’s defrosted and squeeze any excess water out before cooking.

6. Remove the pan from the heat. When the meat crust is cooked, remove it from the oven and spread the pesto sauce on top.

7. Add half of the mozzarella cheese and all of the spinach and mushroom mixture.

8. Finish with the remaining mozzarella cheese and return to the oven for 5 minutes or until the cheese is melted. Store in the fridge for up to 4 days or freeze for up to 3 months.