Meat-Ze-Pie Dot Bartlett

This is pizza flipped inside out. Instead of dough, seasoned ground beef mixed with evaporated milk and breadcrumbs gets pressed into a pie plate to form the “crust." Tomato paste spreads across the top like sauce, then cheddar, oregano, parmesan, and optional pepperoni slices finish it off. Twenty-five minutes in the oven and you’ve got a meaty, cheesy pie that satisfies pizza cravings with a fraction of the carbs.

Evaporated milk is what keeps the meat crust tender instead of dry and crumbly. It adds moisture and richness without the wateriness of regular milk, and the proteins in the concentrated milk help bind the meat as it bakes. The breadcrumbs absorb any excess liquid and give the crust enough structure to hold its shape when you slice it.

Tomato paste rather than pizza sauce is the right call here. It’s concentrated enough to spread in a thin layer without making the meat soggy. Regular pizza sauce would pool and steam the crust instead of letting it brown.

Kitchen Tips

• Press the meat mixture firmly and evenly across the bottom and up the sides of the pie plate. Thin spots will overcook and thick spots will be underdone.
• Drain any grease that pools during baking before adding the cheese layer. Excess fat makes the toppings slide right off.
• Let the pie rest for 5 minutes before cutting. It holds together better when it’s had a chance to set slightly.

Variations

• Use mozzarella instead of cheddar for a stretchier, more traditional pizza cheese pull.
• Add sliced mushrooms and diced bell peppers on top of the tomato paste before the cheese.
• Mix Italian sausage with the ground beef for a spicier, more complex meat crust.