August 19, 2014

Mediterranean Meatza Pie

Good morning pizza lovers.  I swear, pizza is THE ONE thing I could eat morning, noon, and night and never get sick of it.  I have never had bad pizza either.  I love it all.  Even the nasty frozen Totino's pizza that they serve in elementary school cafeterias.  Are you with me?

So when I decided to go Paleo {you know, two weeks ago} I knew that pizza would be hard for me to give up.  I searched and searched and found a Paleo pizza recipe {meatza} and I was immediately skeptical.  Meat crust?  I wasn't sure if I even liked sun-dried tomatoes.  I knew I loved spinach and artichoke dip but didn't know how I felt about straight artichoke.  But I added this to our weekly menu/meal plan and decided to try it.

You guys!  Words cannot even describe the flavor in this meal!  I do like sun-dried tomatoes and artichokes are just fine even when they aren't covered in grease and cheese!  The meat crust?  Ah-ma-zing.  So much flavor.  Now I wouldn't go calling this a replacement for pizza because it's not.  It's nothing like pizza that I know and love.  The only similarity between this and pizza is the tomato sauce.  And I ate it with a fork.  BUT this will be a staple recipe in the Dew house and I'll be mixing it up with different toppings each time {even though this combination was bomb.com}.


Makes 2.
Crust:
  • 1 lb. lean ground beef {I used venison}
  • 2 Tablespoons mixed dried herbs {I used Tastefully Simple Rustic Herb Seasoning}
  • 1 Tablespoon fresh basil chopped (or 1 teaspoon dried dill)
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Suggested toppings (about 1/2 cup of each topping should be plenty):
  • Tomato sauce
  • Red bell pepper, sliced
  • Sundried tomatoes, sliced
  • Artichoke hearts (canned or packed in oil), chopped
  • Olives, any kind, sliced
  • Arugula leaves 
  • Fresh basil for garnish
Directions:
  1. Preheat the oven to 400F.
  2. In a large bowl, mix the crust ingredients – ground beef, dried herbs, basil, garlic, salt and pepper.
  3. Divide the meat in half. Press half the meat into an 8″ round pie pan. Repeat with the other half.
  4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
  5. Now it’s time to do the toppings. I added the tomato sauce and red pepper first, then popped it back in for another 5 minutes to soften those up. Then, I took out the crust, added the rest of the toppings – arugula leaves, sundried tomatoes, artichokes {and olives for Jimmy}.
Enjoy!!!

6 comments:

  1. So...it's a hamburger with tomato sauce and toppings? With no bun. Sounds good, but not pizza at all!

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  2. What tomato sauce do you use? Homemade? Paleo doesn't allow sugar right? And I find a lot of the store bought brands of tomato sauce have sugar! Annoying since sometimes store bought is just so convenient!

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  3. Yum! Do you struggle to make dinner for the whole family or do they always eat what you eat when you are eating specifics (paleo, low carb, etc.) I don't have a family yet but I always wonder this especially if I cook dinner for me and the bf and I have to alter his ( like a side dish of pasta when I'm doing low carb... TORTURE!!)

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  4. This looks delicious! Meat crust? Who would have thunk?!

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  5. oh yum! i've been craving something with artichokes on it. will add definitely give this a try!

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