At the risk of sounding like one of THOSE food blogs, this recipe reminds me of being a kid back in the 80s. For the first 11 years of my life, I grew up in a small town that only really had chain restaurants. Our fancy restaurant was a Red Lobster, no joke. So basically the only pizza place I ever went to was Pizza Hut. And every time I went, I’d get the same thing–a Personal Pan Pizza Supreme. We never got delivery, so we were always in the restaurant with the tall red plastic glasses of water with crushed ice, the tabletop arcade with Ms. Pac-Man, and the pizza would always come out piping hot. I loved the combination of flavors from the veggies, meats, and that thick greasy crust. I can’t have the crust anymore, but I can have the rest of it. And yeah, I get the deep desire to play vintage Atari games while I’m eating it, but they make emulators for those now, too.

Start off with 2 pounds of ground beef. I use 80/20 or 85/15, but if your family isn’t keto, you can use the leaner ground beef for them. Add an egg, 1/4 cup of grated parmesan, a teaspoon of Italian seasoning, a teaspoon of salt, a teaspoon of fennel seeds if you’d like it to taste more like sweet Italian sausage, 1/2 teaspoon each of garlic powder and onion powder, and black pepper to taste. Mix it together with your hands until the texture is uniform. Line a baking sheet with aluminum foil and make the beef mixture into six equal patties. You can see that I made mine without the fennel seeds and sprinkled them onto two of the patties, because my kids are sometimes ridiculously picky.

For the toppings to be a true Personal Pan Meatza, you’ll need sliced mushrooms, chopped onion and green pepper, pepperoni, and black olives. Obviously, your mileage may vary on what you prefer to have on your pizza, and that’s the joy of this recipe. Don’t like mushrooms? Don’t use them. Want to add anchovies? Sure, why not? Need more fat? Use actual Italian pork sausage as the base. Need less? Try ground chicken. Are you picky like my kids? Just cheese, pepperoni, and sauce. The possibilities are as endless as the menu of options at your favorite pizza place. Just make sure that if you use veggies, they’re pre-cooked and still warm, as this won’t be in the oven all that long. Saute them up while the patties are baking.

Put the untopped patties into an oven that’s been preheated to 450 degrees, and cook the patties until they’re cooked through, about 10 minutes or so. Remove from the oven. There will be a lot of accumulated grease and juices in the bottom of the pan. Either carefully drain it or do like I do and soak it up with a wad of paper towels. Top each patty with a tablespoon of pizza sauce–I like the Rao’s brand for pizza and pasta sauces, but if you can’t get that, just find the one with the fewest net carbs. Add a bit of cheese, then toppings, then more cheese. I prefer to do the pepperoni first, then the veggies, then more cheese, then the olives. I use a full 2 cups of shredded mozzarella on this. Turn on your broiler and broil the patties, watching carefully to make sure that nothing burns. When the cheese gets happy brown bubbles on it, remove it from the oven and serve.

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