Oh yeah…its Meatzzzza Time!!

Oh yes, Ladies and Gentlemen, its time…if you love meat and you love pizza, but your Paleo restrictions hold you back from partaking in some delivered tastiness, then feast sus ojos on this delectable deliciousness! Its meat…its veggies…its MEATZA!

So with that being said, here’s what you’re gonna need:

2lbs ground meat (whatever you want…I went with beef on this one)

2 eggs

1/3 minced onion

1 1/4 tbs chili powder (I may have used more, plus cayenne and chipotle and ancho and maybe some habanero…)

3/4 tbs italian seasoning

2 tsp garlic powder

2 bell peppers, sliced

2 zucchinis, sliced (use the outer edge mostly, if possible, by cutting out the middle in a julienne style)

1/2 purple or red onion, sliced

12 mushrooms (I hate fungus, so I didn’t use this as a topping, but feel free)

5 garlic cloves, pressed and minced

2 jalapenos, sliced (seeds in for more heat)

12 tomato slices

Bacon, crumbled (I pre-make this every week and keep on hand in the fridge. The recipe didn’t call for it, but I love bacon, esp on pizza, so here it is)

1/2 cup tomato sauce

1/2 cup tomato puree

So I forgot to take as many pictures as I should have….sorry 😦

First, knead together the ground meat, eggs, minced onion, chili powder, italian seasoning, and garlic powder. Then spread it out onto a half sheet pan to create the ‘crust’

Cook for 12 minutes at 350F

Mix together bell peppers, zucchini, onion and garlic. Steam them in the oven or a pan for about 8-12 minutes. Drain the excess juice.

Drain the excess fat from the meat crust.

Mix together the tomato sauce and tomato puree and spread it evenly on the meat crust.

Spread steamed veggies, tomato slices, jalapeno slices and bacon on the meatza.

Drizzle extra tomato sauce/puree mixture over the meatza. Cook for 10 minutes at 350.

Slice it up and enjoy!

Sorry my pictures kinda suck (which is really sad for a photographer, but whateva, it tastes good).

I want to thank Nick Massey and the CrossFit Kitchen for this recipe and some tutorials. Theirs definitely looks more appetizing, but I think Nick Massey is a chef, or something. So I don’t feel too bad.

Anywho, its delicious. And as always, tastes great the next few days warmed up.

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