TOPPINGS:

1/4 cup steam-sautéed broccoli (p. 33)

1/4 cup steam-sautéed bell pepper strips

10 black olives, pitted and sliced a handful of fresh baby spinach leaves

Instead of individual round pizzas, use a 13x9-inch pan.

Cut it into small squares for portable party food.

1.

Preheat the oven to 400F.

Mix the ground beef and Italian sausage seasoning until combined.

2. Make the meat crust.

Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan.

Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness.

Repeat with the other piece of “crust. ” Bake for 10–15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the crusts from the oven and allow them to cool in the pan.

3. Make the pizza sauce.

Heat a small saucepan over low heat, then add the olive oil, garlic, and pizza seasoning, stirring with a wooden spoon until fragrant, about 20 seconds.

Add the tomato paste and stir until combined, then stir in the water.

Bring to a boil, then simmer for 5 minutes until thickened.

Set aside.

4. Make your meatza.

Cover a large baking sheet with parchment paper or aluminum foil, and place the meat crusts on the baking sheet.

Spread about 1/4 cup of sauce on each meat crust, leaving a 1/2-inch border around the edges.

Arrange the vegetables on top, pressing them gently into the sauce. Pop the pizza back into the oven for 10–15 minutes, until hot and browned to your liking.

5. Bonus!

Drizzle each pizza with 1 teaspoon of extra-virgin olive oil when it comes out of the oven.