Friday, March 16, 2012

Minced Meat Pizza/Breakfast-AND-Dinner of Champions.

I love pizza. I love breakfast.

Scratch that. I love good pizza and great breakfast.

Idli and filter coffee, frittatta and fruit, pancakes and espresso. Great breakfast.

Homemade pizza dough, bursting with three types of cheese, a rich tomato sauce and chunks of meat. Goooood pizza.

So, today, after all the dessert, Vegan and miscellaneous girlie food, I thought I'd post a recipe for minced-meat (kheema) pizza. You can use any ground meat, but the cooking time will vary depending on whether it's chicken, lamb or beef.

This recipe also does not require you to make a separate sauce or break the bank (non-existent in my case) on an expensive bottle of Ragu/pizza sauce. It's a stew on its own, which can be eaten with naan or Pav bread or over some Penne tossed with olive oil. It's versatile, one pot and man-approved. Win-win-win situation for us all.

And whether you want to top it with an egg is completely up to you. Some would love the yolk oozing over the beef and creating a hearty breakfast pizza (does the intro make sense now?) But make sure the people you're cooking for can take eggs, meat, cheese and bread in one go.

For a flavour boost, I'd suggest you used either stock cubes or packaged stock or if you can lay your hands on some, rehydrate porcini mushrooms in the hot stock. Yum.

Minced Meat "Breakfast" Pizza:


Ground/minced meat - 400 grams (I used beef)
1 tbsp olive oil
2 onions, chopped
8 cloves garlic, minced
400 grams tomatoes, pureed*
4 tbsp tomato ketchup
1 teaspoon red chilli powder
1 tbsp red chilli sauce
1 teaspoon ground black pepper
1 vegetable/beef bouillon cube
1/4 cup water
Dried oregano and basil-1 tbsp each.
Salt-to taste

To assemble:

1 onion, cut into thin slices
1 orange/red pepper, cut into thin slices
Tomato ketchup, mustard- to spread
Olive oil, for greasing
Egg-1 per pizza

*Tomato puree to be made in the mixie after boiling the tomatoes for around a minute, skinning them, deseeding them and removing excess water.


In a big pan, heat the olive oil on medium-high
Add in the minced meat after the pan has completely heated up. The meat should sizzle when it hits the pan.

Saute the meat for around 2 minutes, after which you can drain the excess fat.

Add in the onion and garlic. Saute over medium heat until the meat has browned and the onions have lightly browned.

Reconstitute the stock cube in 1/4 cup boiling water. Add it into the meat mix and cook until the water evaporates.

Add in the tomato puree, salt, ketchup, red chilli powder, pepper and sauce. Give it a good mix. Let it cook down on low heat. At this point, you can taste and see if your meat needs any extra seasoning.

Sprinkle in the dried herbs after the mixture has cooked downed.

To assemble:

I do not approve and wouldn't ever use this type of a pastry-ish white pizza base if I had my way.

Spread the pizza base with olive oil.

Coat it with 1 tsp tomato ketchup + 1/2 tsp mustard.

Add a portion of the meat.

Strew on the onion, bell pepper and cheese.

Bake in a preheated oven at 225 C for around 8 minutes.

Take it out, break an egg over the pizza (if desired) and bake for another 5 minutes. If you're not adding the egg, just bake until your cheese is gooey and the edges are browned.

Sprinkle on extra chilli flakes, hot sauce and oregano.

Dig in! And I mean it literally.

P.S. To the good people of Blogger. It's chiLLi, not chili, where I live. Annoyance.


  1. ChiLLi or not, we might have a surprise for you.

    1. And man, couldn't have asked for a better one! In case I haven't said it enough (I haven't), thank you!!

  2. Awww. Get a room, you two.

    Aaaand you know you can change your spellcheck to English(UK), from the default English(US), right?

    1. :D

      I don't think it's "Chilli" even in English (UK). I need me some English (India).

      Or I could use "chilly" instead, but I'd rather have my nails pulled out with a blunt pair of forceps.