Paleo meatza pizza

Ingredients

MEAT CRUST BASE

• 200g organic grass fed beef mince
• 200g organic pasture raised pork mince
• 1 organic free-range egg
• ¼ brown onion, finely diced
• 1 garlic clove, crushed
• 1 tablespoon flat leaf parsley, finely chopped
• ½ teaspoon dried oregano
• ¾  teaspoon sea salt
• ¼  teaspoon freshly cracked pepper

TOPPING

• 1⁄3 cup tomato sauce (see Tomato pizza sauce recipe)

  8 Kalamata olives, pitted

  60g macadamia cheese (see Macadamia cheese recipe)

  8 cherry tomatoes, cut in half

  6 basil leaves, roughly chopped

Method

1. Preheat Pizza oven on setting PREHEAT for 15 minutes.
2. To make the base, combine all the base ingredients in a bowl. Season with salt and freshly cracked pepper and knead together until well combined.
3. Select CLASSIC crust setting.
4. Grease a 30cm (12 inch) pizza pan with oil and line with baking paper.
5. Place the beef mixture onto the pizza pan and using your hands, flatten the meat as thinly as possible to completely cover the pan to form an even base.
6. Transfer the base to the pizza oven and bake for 6 - 8 minutes or until the meat is cooked through. Drain any excess liquid from the pan after cooking.
7. Select THIN crust setting.
8. Spread the tomato sauce evenly over the base. Add the olives, cherry tomatoes, macadamia cheese and season with salt and freshly cracked pepper.
9. Transfer the pizza back to the oven and cook for a further 5 - 10 minutes or until lightly brown. 
10. Carefully transfer the pizza to a chopping board or plate, cut into wedges, scatter with fresh basil leaves. Serve immediately.