Another Meatza: Pepperoni

Because the crust is made of meat one might think that’s enough meat and to load up on veggies. Well, what about the tomato based sauce? Plenty of veggie for me, along with some thin-sliced onion to get charred under the broiler (yep, that’s how I like it).

Pepperoni Meatza
Pepperoni Meatza

I also like the pepperoni on top of the cheese so that it gets singed & crispy. The underlying melted cheese was very nice.

Meatza Oozing Cheese
Meatza Oozing Cheese

All in all, I love it. And cold, it’s even difficult to tell it apart from regular cold pizza (I like cold, from the fridge pizza). A winner, and so easy and quick to make.

One additional note: I used 2 pounds of La Cense grassfed beef, whereas the first time I used some of the Trader Joe’s I still had in the freezer. Huge difference in the fat, I mean huge. I mix it all up with a freshly-scrubbed pair of hands. With standard ground beef, you get some fat clinging to the fingers and hands, but with the grassfed, it was like paste and caked on my hands so thick I had to scrape it off with a rubber spatula and stir it back into the mixture.

The other advantage of it being grassfed is that I saved the substantial drippings and believe I’m going to use them to make some pommes frites.

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  1. Grok on October 4, 2009 at 13:41

    Damn things are addicting aren’t they!

    • Grok on October 4, 2009 at 13:44

      Oh, and try oiling your hands with like EVOO first to keep the stickage down

  2. thania1 on October 4, 2009 at 13:47

    Multo grazioso, I like it!

  3. Steak Ftites | Free The Animal on October 8, 2009 at 19:10

    […] bone scraps. I did the fries in half grassfed beef tallow from drippings from the ground beef of the last meatza, and half coconut […]

  4. kris on January 8, 2010 at 18:57

    Looks great. How do you make it?
    2 lbs. grass fed ground beef spread out on sheet pan-
    sauce, then cheese, then pepperoni and onions?
    What temp?

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