When I was 7 years old, when asked what I wanted to be when I grew up, I answered:
“A PIZZA MAKER!”
I’d hand in my two-dollars to the principal’s office on pizza day last minute just so I could have my pizza. Sigh.
My first job at 16? Dominos Pizza.
Yup. Hard-core pizza addict. Still, the best pizza I’ve ever had is at Lombardi’s in NYC. Here at home, it’s Amadio’s Pizza in Port Credit.
But since wheat is out of my life, when I saw Mark Sisson’s post on MDA for “Meatzza”, I nearly cried. What could be better and more filling than a ground beef ‘crust’, topped with thinly sliced vegetables?
Edited March 27th, 2015. Meatzza is good, don’t get me wrong. But it ain’t pizza. GIVE ME GLUTEN-FILLED ‘ZZA ANY DAY! YAAAAAAS!!!
I’m not going to waste your time. Let’s have at it!
For your ‘crust’
1.5 lbs extra or lean ground beef
3 tablespoons of Italian seasoning (sage, rosemary, basil, marjoram, oregano)
1 tablespoon garlic powder
Sea salt, pepper
Sauce and toppings
1 small can of tomato paste
1 tablespoon olive oil
Italian seasoning, garlic powder
Thinly sliced zucchini (about half a small one)
1/4 yellow pepper, thinly sliced
1 large shallot, sliced thinly
1/4 fresh jalapeño, chopped finely
Bit more sea salt
Preheat your oven to 375 degrees. Combine your ground beef, 3 tablespoons of italian seasoning, 1 tablespoon of garlic powder, and sea salt/pepper to taste. Really mix this up nicely so the seasoning is thoroughly combined.
Have a large piece of parchment paper covering your baking sheet. Take your ball of ‘dough’, and using CLEAN hands, start to this flatten this out carefully. You want a crust about half an inch thick. Don’t worry if it’s not a perfect square or rectangle. Think out of the box. This is MEATZZA! Who cares what shape it’s in?!
Once your oven is ready, pop your crust in for about 10 – 12 minutes. You will want to remove it when it’s almost done to drain off any fat that has rendered out. Be careful that you don’t dump your crust into the sink! I held mine down with a spatula as the fat drained off. Put it back in for the last few minutes. It will not be completely done through. This is ok. Remove it at around the 12 minute mark.
In a small bowl, combine tomato paste, olive oil, sea salt and pepper, italian seasoning and extra garlic powder to your taste. I added about half a tablespoon each, approx. Remember kiddies: I eyeball everything in the kitchen. It’s worked for over 25 years 😉
Spread your tomato sauce over your ‘crust’. Now you get to top your ‘zza! WOO! I placed my zucchini slices down first, sprinkled shallots overtop, then peppers, then jalapeños. A word about jalapeños: you can leave the seeds in if you like. That’s where all the heat hangs out, and they have wild parties together. Or leave ’em out if you’re so inclined. Also, be sure to WASH YOUR HANDS WELL after handling jalapeños, or any hot pepper for that matter. Otherwise, you may rub your eyes and feel a nasty burning sensation. Don’t say I didn’t warn ya! I totally did.
I sprinkled sea salt and extra italian seasoning on top.
Before placing your meatzza back in the oven, turn your broiler on high. Now, all we’re doing is browning the top and cooking through the rest of the crust and the veggies. You will want to watch your meatzza very carefully, and periodically remove it to drain excess fat. If you don’t, your oven will fill with smoke, and your significant other will shoot daggers at you. So, be mindful of your ‘zza!
The browning process should take less than 10 minutes. Again, watch your ‘zza, and take it out when your veggies are sexy and golden brown.