The Cackleberry Meatza

Desi and I were out on a walk a few weeks back. I was asking for his input about what I should name this recipe (the main ingredient of which are eggs).

After much deliberation, a single word emerged from his lips. "CACKLEBERRY". I almost felt compelled to respond with "bless you!". He explained cackleberry is another word for a hen's egg. And I was delighted. Desi's gift for the Aussie slang vernacular never ceases to entertain. For example. Recently, whilst we're in the car together, we stalled in traffic waiting for a person in front to complete a reverse park. Desi uttered softly from the corner of his mouth "couldn't park a greasy carrot up a donkey's arse". So poetic. In defence of the person reverse parking - whom I might add was doing a fine job - in just under 8 minutes - I announced "now, now Mr Judgy. We've all been the driver of that carrot at one point in our driving history". This statement sounded so much better in my head. 

But I digress! The Cackleberry Meatza was born. Designed to use up left-overs, it presents as a regular pizza however the base is completely grain free. It consists of whisked eggs, poured over a hot pan of sauteed left over goodies, which has then been placed under a grill for a few minutes. It's ridiculously easy, super tasty, nutritious, free of crap and satisfies that pizzary urge we all get every now and then. 

We hope you love it!

Stuff You'll Need:

Mixing bowl and whisk. Large non-stick, oven-proof pan. A soft ended, silicon spatula. Oven mitt. A large-ish round cutting board/pizza board. Pizza cutter.

Ingredients:

8 eggs (this will serve 3 to 4 people). 

One or two cups of finely sliced, left over roast lamb (or anything meaty left from the night before?) Otherwise, cooked snags x 4, sliced up will do fine.

One Chorizo sausage sliced x 1 (optional - it's just for a bit of added flavour).

Teaspoon quality salt and a sprinkle of ground pepper to your liking.

Tablespoon of grass-fed, salted butter.

Goats cheese or feta (fairly crumbly).

Half a tablespoon of either fresh or organically dried woody herbs of your choice. We used fresh lemon thyme and bit of chopped fresh rosemary.  

How to:

Heat up the grill on a medium to high temperature in readiness for a bit later.

Crack open the eggs into the bowl and beat them with the whisk. Then set them aside for a bit.

Place the pan on medium to high heat and melt the butter. 

Add the sliced lamb and chorizo to the pan. Stir them around with the melted butter until its heated through. (Remember they’re already cooked - so this shouldn't take too long). During this process throw in the herbs, salt and pepper and stir through.

Ensure the lamb and chorizo pieces are evenly positioned over the full circumference of the pan’s base, as one layer.

Now gently and evenly pour over the whisked eggs, until it fills out the pan and covers the lamb and chorizo.

Without touching the eggs and other ingredients let all the beaten eggs cook further for about 3 or 4 mins as they’ll start to form the meatza base.

Now remove the pan from the stovetop and place it under the grill to finish cooking the top of the meatza. Should only take about 3 to 4 mins. You’ll know its ready when it is solidified and puffed up a bit :) 

Grab an oven mit (as the pan’s handle may be hot) and remove the pan from the grill. 

Grab the spatula and gently separate the meatza from the pan base. If it’s a non-stick surface it should lift quite easily. The idea here is to have it ready to slide away directly from the pan onto the cutting board.

Now lift and position the pan on an angle above the cutting board, closer to one edge.  To release the meatza and slide it away from the pan jiggle it back and forth whilst pulling the pan away from the cutting board (either left or right) so that it rests evenly on it. 

Now sprinkle all over the cheese. 

Done like Meatza! Now you're ready to slice it up using the pizza cutter and enjoy! Guilt-free!