We know, we laughed as well when we first saw this recipe. It’s basically a large meatloaf topped with traditional pizza fare, and one that receives an all-around joyous reception at table! The beef is herby and juicy, and we love the fact that oatmeal is used instead of breadcrumbs. You could easily add more toppings or use ground turkey, if you like. If the intent of the recipe is to amuse, it proves a delicious success!
1 lb. ground beef
3 tbs. grated Parmesan
3 tbs. quick cooking oatmeal (not instant) or breadcrumbs
3 tbs. chopped fresh parsley
2 eggs, lightly beaten
1 clove garlic, crushed
salt and pepper to taste
butter, for greasing
14 oz. can chopped tomatoes
1 tsp. garlic olive oil
1 tsp. dried oregano
4 oz. fresh mozzarella (not buffalo)
fresh basil leaves, to serve
Heat the oven to 425°F.
In a large bowl, using your hands, combine the beef, Parmesan, oats, parsley, eggs, garlic, and salt and pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense. Butter a shallow 11″ round baking dish (we use an oven-proof skillet) and press the mixture lightly with your fingers as if the seasoned meat were your pizza crust.
Make sure you have drained as much of the runny juices as possible from the tomatoes, then mix in the garlic olive oil, oregano, and some salt and pepper. Using a spatula, spread on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set, and the mozzarella melted.
Remove from the oven and let it sit for 5 minutes, then adorn with basil and bring to the table before cutting into wedges like a pizza.