Wednesday, November 7, 2012

The Almighty Meatza . . .

As my first recipe post, I felt it would be appropriate to post a recipe that would really get those primal juices flowing.  Nothing says caveman quite like a pizza crust...made of meat.  That’s right. I’m referring to the famous “Meatza.”  If this concept doesn’t make you drool all over your keyboard and forget about your average pizza, I don’t know what will.  While it may be slightly messier and juicier than pizza with an actual crust (which, in my opinion, makes it all the more primal), it is healthier and much more convenient than fussing with yeast, waiting for dough to rise, and pesky pizza stones.  It is also a very versatile meal, with endless combinations for toppings.  And of course, it wouldn’t be an almighty meatza without...bacon!  So, I decided to mix some bacon into the “crust” and sprinkle some on top for good measure, but you can omit it from the crust if you aren’t as pro-bacon as I am.  Enjoy!

Almighty Meatza

  • 10-12 slices of bacon
  • 1  pound of ground beef
  • 2  eggs
  • ¼ teaspoon Italian seasoning
  • 1  teaspoon salt
  • ¼ teaspoon pepper
  • 1  15-ounce can of tomato sauce
  • ½ green bell pepper, chopped
  • ½ package of button mushrooms, sliced
  • ¼ yellow onion, chopped
  • 8 pepperoncinis, chopped
  • ½ cup jarred roasted red peppers, chopped
  • 2  cups shredded cheese

  1. Preheat oven to 350ºF
  2. Cook the bacon in a skillet, chop into pieces, and set aside.
  3. In a large bowl, combine beef, half the bacon, eggs, Italian seasoning, salt and pepper.
  4. Spread meat mixture evenly in a 9 x 13-inch pan into a thin layer with the meat slightly coming up the sides of the pan.  Bake in 350ºF oven for about 5 minutes.
  5. Remove the meat crust from the oven and cover it with tomato sauce, spreading evenly.  Then layer the cheese, veggies, and remaining bacon and return the meatza to the oven for an additional 15 minutes until cheese is hot and melty.
Pre-baked meatza

What are some of your favorite caveman-like substitutions? . . . Feel free to leave a comment below.

Recipe adapted from: Paleo Diet and Living