Recipe: The Peppy Meatza

Oh yes. This is one bad mofo. I mean that in a good way.

This was included in our pizza party (here) almost as a novelty. I’m not sure anyone actually expected to enjoy it, but we did. It just tasted good and was very satisfying. I think it was the main reason we could all gorge ourselves and not have that I’m-gonna-‘splode feeling like after a regular pizza binge. Plus, the leftovers were stellar.

If you don’t usually buy grass-fed, organic ground beef or bison, I would highly suggest doing so for The Meatza. There’s just so much of it and it’s the main foundation, so flavor and nutrients matter.

I found the basic recipe (here) at the Antihousewife’s site. She’s the one with the clever recommendation to dice and slice everything up small and thin so it cooks up during its brief time under the broiler. Top it however you like, but assertive veggies and flavors like olives, peppers, onions, tomatoes, basil, and spinach will complement the meat especially well. For our version, we went south of the border, so we adjusted the spices accordingly.

The Peppy Meatza

The “Crust”

1/2 cup grated Parmesan cheese

2 tsp. salt

1 Tbsp. oregano

1 Tbsp. garlic powder

1 tsp. cumin

1 tsp. chili powder

1 tsp. onion powder

1 tsp fresh ground pepper

1/2 tsp cayenne

2 lbs. ground beef

2 eggs

The Sauce

1 7 oz. jar/can tomato paste

1 Tbsp. chili powder

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. dried oregano

water, for desired consistency

The Toppings

jalapeños, onions, cilantro, Mexican-blend shredded cheese

1) Preheat oven to 450°F. Meanwhile, make “crust”. Mix Parmesan and all spices in a small bowl. Combine meat and eggs with your hands, then add cheese and spice mixture. Mix thoroughly.

2) Place meat mixture on a foil-lined 11″ x 17″ rimmed baking pan (trust me, you’ll thank me later). Using hands, press meat out evenly to cover the entire pan. Bake meat in oven for 10 minutes. Don’t be surprised when it has shrunk considerably.

3) Meanwhile, make sauce. Heat up all sauce contents in small pan over medium heat on stove. Add water until desired consistency is reached.

4) When meat’s 10 minutes are up, top with sauce then cilantro, some cheese, jalapeños and onions, then more cheese. Crank up your broiler and place pan on a middle rack in the oven. Keep an eye on it so it doesn’t spontaneously combust, but it should take about 5 minutes for the cheese to melt and get browned in spots.

Serves 4.

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5 Responses to “Recipe: The Peppy Meatza”

  1. We made this tonight!- it was really yummy, and paired well with fried padron peppers. I posted pics on my blog: http://pamelagoesprimal.com/post/8678255844/padron-peppers-mexican-meatza

  2. Greag dish! My five year old said “Momma, this is much better than real pizza!” to which I replied to myself “success!!”

  3. I did not think Paleo included cheese..

    • Some do and some don’t. Since I published this recipe, I have minimized my dairy intake and try to use only raw dairy when I can. There is no one right way to do Paleo, and whether or not you include dairy will depend on your personal tolerance.

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