Meatza with Artichokes and Sun-Dried Tomatoes

Image of Emma Carter
Rated 5.0 based on 2 customer reviews
 Meatza with Artichokes and Sun-Dried Tomatoes
 Meatza with Artichokes and Sun-Dried Tomatoes


  • Tomato Sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 3 cups tomato puree
  • 1 tablespoon Italian seasoning
  • 1 tablespoon olive oil
  • ½ red onion, sliced

  • Meat Base
  • 1 pound ground beef
  • 2 medium eggs
  • 1 tablespoon dried oregano
  • 1 generous pinch sea salt
  • 1 pinch ground black pepper

  • Toppings
  • ½ pound sliced mozzarella cheese
  • ½ cup sun-dried tomatoes in olive oil, drained
  • ½ cup artichoke hearts in olive oil, drained
  • ¼ cup pitted olives
  • ¼ cup torn fresh basil, or to taste


  1. Place a rack in the center position of the oven. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  2. Heat 1 tablespoon extra-virgin olive oil in a saucepan over low heat; cook garlic in hot oil until soft, about 1 minute. Stir tomato puree and Italian seasoning together with the garlic. Increase heat to medium-low and bring sauce to a simmer; cook, stirring occasionally, until tomato sauce flavors have combined, about 20 minutes.
  3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Fry the onion slices in hot oil until soft, 3 to 4 minutes.
  4. Mix ground beef, eggs, oregano, salt, and pepper together in a mixing bowl using your hands to thoroughly integrate the ingredients; shape into a large ball and place onto the prepared baking sheet. Flatten the ball with your hands into a large, flat, circular base about 1 centimeter thick.
  5. Bake on the center rack in the preheated oven until the beef is completely browned, about 15 minutes. Drain excess fat.
  6. Spoon a generous layer of tomato sauce onto the base. Arrange mozzarella slices, sautéed onion, sun-dried tomato, artichoke hearts, and olives onto the sauce layer.
  7. Bake meatza in the oven until the beef is no longer pink in the center and the cheese is completely melted, about 12 to 15 minutes more. Garnish with fresh basil to serve!
Mealthy tip:

The sky is the limit as far as toppings for this meatza go. Try sliced roasted peppers, thinly sliced proscuitto, and sautéed cremini mushrooms. For a different Mediterranean spin, try half ground beef and half ground lamb for the base and top with goat cheese slices, roasted garlic, and a sprinkling of sumac and za'atar. Serve this meatza with a glass of Pinot Noir or Chardonnay and a green salad for a complete meal.


5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Katie Hason

Katie Hason says:

Love this paleo pizza! My husband has been trying a paleo diet so I decided to make this for him. He loved it! The homemade sauce was also really delicious. Store bought Italian seasoning worked great for us, but I am sure you can create your own seasoning mix as well.

Image of Greg Jones

Greg Jones says:

I really liked the ground beef base, it was definitely unlike anything I've ever tried before, and had a great texture and taste. Roasted sliced peppers were the perfect topping. I'd definitely make this again.