Hatfield Cheesy Pepperoni Meatza
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Hatfield Cheesy Pepperoni Meatza

This Easy and delicious cheesy meatza will make your Easter brunch a memorable one.
Course Dinner
Cuisine American
Keyword Meatza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 493kcal

Ingredients

Meat base

  • 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

Toppings

  • 1 1/2 Tbsp Low carb pizza sauce optional
  • 1 1/4 cup shredded mozzarella cheese
  • 11-15 slices of Pepperoni (I used 17)

Dip

  • Low carb Pizza Sauce

Instructions

Meat base

  • 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.

Toppings

  • 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.

Notes