Meatza with Artichokes and Sun-Dried Tomatoes

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Emma Carter Website
Rated 5.0 based on 1 customer reviews
 Meatza with Artichokes and Sun-Dried Tomatoes
 Meatza with Artichokes and Sun-Dried Tomatoes
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  • 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
  • Meatza Base:
  • 1 pound ground beef
  • 2 medium eggs
  • 1 tablespoon dried oregano
  • 1 generous pinch sea salt
  • 1 pinch ground black pepper
  • ½ pound sliced mozzarella
  • 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. Preheat oven to 350°F (190°C). Assure there is a rack in the center position of the oven. Line a large baking sheet with baking parchment.
  2. Heat 1 tablespoon 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, for about 20 minutes.
  3. While the sauce simmers, 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 the 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 from the base.
  6. Spoon a generous layer of tomato sauce onto the base. Arrange the mozzarella slices, sautéed onion, sundried 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 topping for this Meatza go.Try sliced roasted peppers, thinly sliced proscuitto, and sautéed cremini mushrooms. 


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Image of Katie Hason
November 22, 2017 at 6:44pm

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.