On Jun 11, 10:35*am, ImStillMags > wrote:

OK. Pressed the meat onto a large pizza pan lined with parchment
paper and put in the oven to bake.

https://picasaweb.google.com/Sitara8...12851364805074

Note: you will need to drain this a 5 minutes and 10 minutes because
you are going to have major juicing and shrinkage from the meat.
Drain carefully, please.

After draining the meatza, I removed the parchment paper and used
paper towels to get as much of the juices as I could off of it.

https://picasaweb.google.com/Sitara8...12876787734834

Then I put a ladle of tzatziki all over the top of the pizza.
(Note: I added some dill and garlic to my tzatziki because I wanted
more flavor in it)

https://picasaweb.google.com/Sitara8...12900729083634

Then I topped the meatza with the tomatoes, green onion, kalamata
olives, feta and goat cheese and
put it back in the oven.

https://picasaweb.google.com/Sitara8...13585337370658

I baked it for about 8 minutes at 450 and then turned on the broiler
to bubble up and brown the cheese.

https://picasaweb.google.com/Sitara8...13128371923794

Here's the finished meatza...a slice topped with shredded lettuce and
more tzatziki.

https://picasaweb.google.com/Sitara8...13148169294898

Very damn tasty if I do say so myself.

I think I'll try a more "Italian" one next time using Italian
seasonings in the meat and a pizza
sauce, etc.