Bon Appetit, June 1976
Easy, nutritious and attractive.
I can’t tell you how excited I was to discover the Avocado Meatza. This was everything that I had been hoping for in retro cooking – meat, cheese, bacon and a healthy dose of weird.
The meatza was featured in a Bon Appetit article about the joys of cooking with convenience foods or, as Bon Appetit likes to call them, “those magic packets and cans“. And this is where the difficulty lay in making the meatza. There were two key ingredients that (despite searching through and around all those ridiculous fresh vegetables) I couldn’t find. One was instant minced onion and the other was condensed cheddar cheese soup.
A search online opened my eyes to an incredible injustice. Campbells Cheddar Cheese Soup, while readily available in the US, hasn’t made it to little old Australia. Muttering to myself and mentally writing letters to Campbells, we made it from scratch. The result probably wasn’t as condensed as it could have been but it tasted ok and I thought bacon would probably float on it. You know your cooking has taken strange and disconcerting path when you are judging your food by how well bacon will float.
So to make the meatza, make a little bed of baked meat, carefully pour in your cheese soup, float on the avocado and bacon, perch cherry tomatoes at a slightly rakish angle and then bake.
It didn’t turn out completely as planned. The avocado went a bit brown, the bacon did sink a bit and the meat wasn’t completely cooked through.
Here’s the scary thing though. It didn’t taste that bad (although Emma hated it). Sort of like a McDonalds Cheese Burger on the way home after a big night. That said, I am pretty sure I wouldn’t make it again (or if I did I would pull down the blinds, not tell anyone, gorge in meaty cheesy craziness and pretend it never happened).