The process for manufacturing a pizza style food product having a meat base includes preparing a meat double base element comprising a pair of juxtaposed meat single base elements. An exterior of the meat double base element is coated in batter, then covered in crumb, and preferably flash fried and then chilled to bellow 4°C. The crumbed meat double base element is then divided into two separate single base elements, each having an untreated top face and a crumbed exterior bellow the top face. An edible topping material such as tomato sauce and selected pieces of cheese, vegetables and/or meat are applied to the top face to form the pizza style product.
