- 1 LB ground beef
- 3 TBS grated Parmesan
- 3 TBS breadcrumbs or 15 GR panko
- 3 TBS fresh parsley (chopped)
- 1 LG egg (lightly beaten)
- ½ MED onion (minced)
- 4 cloves garlic (minced)
- Kosher salt and pepper to taste
- Butter for greasing
- 3 OZ tomato paste
- 1 TSP garlic flavored oil
- 1 TSP dried oregano
- 4 OZ (drained weight) ball of mozzarella (not buffalo) (halved then sliced)
- 1 SM bunch fresh basil
Oven: 425º
- In a large bowl, using your hands, combine the ground beef, Parmesan, breadcrumbs or panko, parsley, onion, garlic, egg, salt and pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense.
- Butter a shallow, round baking tin of about 11″ diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
- Mix the tomato paste with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
- Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.
MAKE AHEAD / STORE: Can be assembled a day ahead, without the mozzarella. Cover and refrigerate until needed. Uncover and add the sliced mozzarella and bake as directed in the recipe, allowing an extra 3-5 minutes of cooking time. Make sure the base is cooked though before serving.
Yields 4 – 6 servings.