Meatza Pie
(from the authors of “Well Fed”)
This recipe was the first recipe I ever tried when I decided to take some refined carbs out of my diet. I was skeptical to try it but to my surprise my kids and husband loved it. I love that this recipe also provides an easy way to make your own pizza sauce that is free of added sugars.
Yields: 4 servings
Meat Crust:
- 2 lbs lean ground beef
- 1 tsp. dried parsley
- 1 tsp. dried Italian Herb Mix
- ¼ tsp fennel seed
- ½ tsp. ground black pepper
- ½ tsp. garlic powder
- ½ tsp. paprika
- 1 tsp. salt
Sauce:
- 1 teaspoon olive oil
- 2 tsp. minced Garlic
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2 tsp. dried parsley
- 1/2 tsp. salt
- 1/2 tsp. onion salt
- 1/4 tsp. cayenne
- 6 ounces tomato paste
- 1/2 cup water
Toppings: (adjust to your taste)
- 1/2 cup steam-sautéed broccoli
- 1/2 cup steam-sautéed bell pepper strips
- 1 small can sliced black olives
- 2 handfuls of fresh baby spinach leaves
- Shredded mozzarella Cheese (optional)
Directions:
- Preheat the oven to 400F. Mix the ground beef and Seasonings until combined.
- Make the meat crust. Roll the meat into a ball and press evenly onto a sprayed (or parchment lined) cookie sheet or two pizza pans. Smooth the meat with damp hands until it’s an even thickness.
- Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the crusts from the oven and allow to cool in the pan.
- Make the pizza sauce. Heat a small saucepan over low heat, then add the olive oil, garlic, and Seasonings, stirring with a wooden spoon until fragrant, about 20 seconds. Add the tomato paste and stir until combined, then stir in the water. Bring to a boil, then simmer uncovered for 5 minutes until thickened. Set aside.
- Make your meatza. Spread the sauce on each meat crust, leaving a 1/2-inch border around the edges. Arrange the vegetables on top, pressing them gently into the sauce. Top with Cheese if desired. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.