Tuesday, 14 February 2012

The word of the day....MEATZA!!

Shamelessly stolen from Justin Owings via Pinterest (WHAT?!?!?!? You don't have a Pinterest account???? Ask me for an invite if you need one). It is a crustless pizza perfect for the Primal lifestyle and the biggest bonus is that everyone on my house will eat it so on this night it is a one-meal prep event.

MEATZA crust in the pan

2 lbs of ground beef
2 eggs
3 tsp salt
1 tsp carroway seeds
1 tsp oregano
1 tsp garlic salt
1 tsp red pepper flakes
1/2 cup Parmesean cheese

pizza toppings
tomato/spaghetti sauce
mozzarella cheese

Preheat your over to 450F. I used my KitchenAid mixer to get the hamburger mixing while I added my eggs and the dry spices. When mixed, spread it on a large baking sheet (12x17), I oiled mine with macadamia nut oil. Push it all the way to the edges and up forming a little lip which will later hold in your sauce. Bake for 10 minutes and drain the liquid when done. It will shrink a good deal but don't sweat it. Switch your over to broil.

Toppings for the MEATZA!
For my toppings I selected green and orange peppers, red onions, chopped garlic, black and green olives, pepperoni and mushrooms.

While the MEATZA crust is cooking I saute the peppers, onions and garlic. I spoon out the sauce on the cooked beef crust then layer on my toppings and finally finish it off with a nice thick layer of the mozzarella cheese. Place the completed MEATZA under the broiler and keep an eye on it, 5-10 minutes depending on your taste. I like mine on the crispy side so it was nearly 10 minutes. Makes 12 slices. ENJOY!

MEATZA going in under the broiler

Completed MEATZA yielding 12 pieces.

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