Spinach, Tomato and Mushroom Meatza

The holidays really mess with my body clock. I couldn’t sleep till three last night, and lo and behold, woke up past twelve this morning (afternoon?).

I’m cutting out sugar and fructose from my diet after watching this video. (Though, I did just eat some cakes and mee chiang kuih and red bean buns. Impulse control, woman.) Science is scary, but people are even scarier. Besides, cutting out sugar forces you to be more creative with your diet and you get more nutritious food. It’s a win-win situation.

Hence, most recipes on this blog will have no sugar, except in the form of natural glucose and starch from vegetables and fruit.

I really enjoy recipes that contain only the bare minimum. Having a basic, simple recipe to work from allows you to doctor it up, doubling or tripling as you need to and adding and removing ingredients to suit your tastes.

Today’s recipe is the simplest version of a meatza ‘pizza’ ever. Instead of a floury dough, you have minced chicken. No need to add eggs, flour, cheese or any other binder that I’ve seen in the recipes floating around. Just lean, minced chicken. Maybe garlic powder and black pepper if you feel like it.

I’d have topped it with some amazing shredded mozzarella, but I didn’t have any on hand. Instead, I used a tomato basil sauce, sliced button mushrooms and spinach.

You can jazz it up any which way you’d like. Perhaps spread on some pesto instead, or just plain tomato passata if that’s what you have on hand. Crumble some feta on top. Crack an egg in the center. Whatever floats your boat. (This isn’t baking, precision doesn’t matter.)

Spinach, Tomato and Mushroom Meatza
Serves one

  • 200 g lean minced chicken
  • garlic powder (optional)
  • black pepper (optional)
  • 2 tbs tomato basil sauce, or any tomato spread of your choice
  • 5 medium-sized button mushrooms, sliced thinly
  • a handful of spinach

Preheat oven to 200 C/450 F. Line a baking tray with parchment paper and set aside.

In a bowl, mix lean minced chicken with garlic powder and black pepper, if using. Spoon the chicken mixture onto the parchment paper and flatten it out into a thin circle 7- to 8-inches wide. Use your fingers to pinch the edges of the circle such that they’re thicker, resembling a traditional pizza ‘crust’.

Bake in oven for 20 minutes. Remove from oven. Spread the tomato sauce and scatter button mushrooms onto the base. Place back in the oven for another 15-20 minutes, or until mushrooms are done.

Remove from oven and drain any excess liquid. Place spinach on top and return to the oven for another 5 minutes before serving.