Meat, you know, I love it. So I am extremely happy to present to you another “carnivore-ish” recipe: a “meatzza”. What is it? It’s a pizza made with meat. (Oh yeah!)
Besides, whether you are a carnivore or not, this recipe remains delicious in all cases.
Also, who says pizza necessarily says All-in-1! So I will use this beautiful machine in my recipe. A little reminder: when you use the All-in-1, make sure to cook your food by putting the lid on your BBQ and leaving the door of the All-in-1 open. Also, be careful to place the small handle (for ventilation) on the lid towards the front so that it does not burn.
Otherwise, know that if you don't have a salt board, you can also make this recipe directly on the grill of your BBQ or on a baking sheet instead (don't forget to add a little butter on the sheet if you opt for this option). The reason behind using the salt board is actually that it retains a lot of moisture, which is great, because it allows the meat to remain creamy and juicy. Obviously, the salt board will also salt the meat a little. I tell you, with this, the result is incredible. 👌
Now that all that is said, are you ready? Let's start here!
Required tools:
BBQ Quebec Himalayan Pink Salt Board
BBQ Quebec butcher paper (or parchment paper)
All-in-1
Wood chips, your choice (for a mild taste, I recommend maple or apple chips, and for a full-bodied taste, pecan, hickory or bourbon chips)
Ingredients (for 2 people):
For the dough:
1 lb lean ground beef (ideally grass-fed beef)
1 egg
1 “good pinch” of ground smoked salt Smokehouse aces
2-3 tbsp dried wild mushrooms, powdered
Butter, for cooking
For the filling:
Grated cheddar, to taste
Grated Parmigiano Reggiano, to taste
½ avocado
1 tomato
1 brick of haloumi
Pepperoni, sliced, to taste
Brisket (beef brisket), sliced, to taste
Green olives, sliced, to taste
Preparation:
Place the salt board on the BBQ grill, then preheat it to 450°F.
In a bowl, add the ground meat, egg, dehydrated mushroom powder and salt. Mix well.
Line the work surface with a sheet of butcher paper.
Butter the butcher paper so nothing sticks to it.
Spread the meat mixture on the butcher paper to form the crust of the meatzza.
Turn the butcher paper sheet over the salt board, then place the meat crust on top. Let the crust cook for about 4 to 5 minutes.
In a bowl, mix the 2 types of grated cheese together. Set aside.
Slice the tomato into thin slices and remove the seeds from each slice.
Turn the crust over so that the other side is cooked just as well.
Place the tomato slices on top of the meatzza crust.
Cut the block of halloumi into thick slices and grill them on the BBQ grill for about 2 minutes on each side.
Add wood chips over the flame in the BBQ to revive it and melt the haloumi.
Sprinkle grated cheese on top of tomato slices, then top with brisket slices. Top with more grated cheese, then pepperoni slices, followed by haloumi, grated cheese (yes, again) and olives*. Cook until meats are cooked through, about 10 to 15 minutes.
While the meatzza is cooking, cut the ½ avocado into slices.
When the meatzza is ready, remove it from the BBQ and add the avocado slices on top**.
Serve and enjoy!
*For an even wilder result, you can even add an egg on top of the meatzza and let it cook with the rest.
**You can also add rocket leaves if you want to have a little more vegetables in your meatzza.
Happy BBQ!
