Hatfield Cheesy Pepperoni Meatza
This Easy and delicious cheesy meatza will make your Easter brunch a memorable one.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 lb Hatfield®️ Recipe essentials ground Sausage any variety
- 1/2 tsp all purpose seasoning I used adobo
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1 tsp ground cayenne pepper
- 1 tsp dry oregano
- 1 1/2 Tbsp Low carb pizza sauce optional
- 1 1/4 cup shredded mozzarella cheese
- 11-15 slices of Pepperoni (I used 17)
Preheat oven to 420•F. Mix the ground Sausage with spices and herbs till well combined.
Transfer to a parchment, cover ground sausage with another parchment paper.
With your hands, gently spread the ground sausage in between the parchment papers with your hands, then roll with a rolling pin till you get a 14 in circle
Transfer meat base while in between parchment paper to a rimmed baking sheet.
Remove top layer of parchment paper, then bake in the oven for 12 mins or till the meat is cooked through.
Bring out from the oven. The meat would shrink to about 10 in round and there will be a pool of meat juices.
With a clean Kitchen paper towel, dab the meat dry so all the juices are absorbed with the clean kitchen paper towel.
Transfer the meatza to a fresh parchment paper lined baking sheet or pizza pan.
Spread low carb pizza sauce evenly on the meatza
Spread the shredded mozzarella cheese evenly over the low carb pizza sauce.
Place the pepperoni evenly over the mozzarella cheese
Put back in the oven and bake at 400•F for 5 mins or until the cheese is evenly melted.
Alternatively broil at 350•F until Cheese melts evenly.
bring out from oven and let rest for about 2 mins. Serve with a dipping of low carb pizza sauce.