Ready Time: 35 mins
Preparation Time: 25 mins
Cooking Time: 10 mins
Serves: 2
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
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- 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.
- Select CLASSIC crust setting.
- Grease a 30cm (12 inch) pizza pan with oil and line with baking paper.
- 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.
- 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.
- Select THIN crust setting.
- Spread the tomato sauce evenly over the base. Add the olives, cherry tomatoes, macadamia cheese and season with salt and freshly cracked pepper.
- Transfer the pizza back to the oven and cook for a further 5 - 10 minutes or until lightly brown.
- Carefully transfer the pizza to a chopping board or plate, cut into wedges, scatter with fresh basil leaves. Serve immediately.