You know I always tell you the truth, so here's a confession for you: my ideal Friday night is pizza on the couch in front...Read More
Italian Meatza Pie
Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions—like Valentine’s Day’s Austin Marathon cheer zone—we don’t make plans with other humans on Sundays.
It’s our day to sleep late, do laundry, cook for the week, read books, make plans to conquer the world … or scrap all of that and just lie on the couch to watch Sunday sports.
Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, but Paleo-Zone-friendly and free.
This week, we had Meatza Pie and watched the 2010 Vancouver Olympics. In honor of the Olympics, I give myself a Gold medal for the dinner, and Dave a 9.9 for eating style. The Olympics get a perfect-10 for the awesome competition and inspiring athletes. The South Austin judges give the music chosen by the ice skating pairs teams a meager 2.4 (out of 6.0) and to the increasingly annoying and stunningly lame commercials, we award just a 1.4.
A few things you should know before reading further:
My recipe for Meatza Pie below is adapted from one my mom used to make when I was kid. But hers included cheese and evaporated milk. Sorry, dairy! You’re not welcome here.
When the Olympics are on TV, I am parked. Even for sports I “don’t really care about.” I’ve always loved the Olympics, but now that I’m an athlete myself, my admiration for the Olympians has increased beyond all reason. Now that I know how hard it is, for example, to skate our little Roller Derby track for a 2-minute jam, I have a much better idea of what Apolo Ohno is doing during his Short Track race. While watching the male partner in a skating team throw his tiny female partner across the ice, Dave and I wondered if we would be capable of catching and throwing a sandbag while on ice skates, let alone looking confident and graceful while doing it (and wearing sequins)!
My favorite Olympic moments so far:
Watching Kearney and Bahrke win Gold and Bronze, respectively, in women’s moguls. They were so obviously filled with joy and were, of course, totally badass at their sport.
Working in the kitchen and hearing Scott Hamilton’s voice on the TV in the other room and getting really excited to see Johnny Weir skate.
Being totally stressed out by the Short Track race and seeing Apolo Ohno celebrate his Silver medal finish (instead of pouting over the missed Gold. I HATE pouting over the missed Gold.)
Biathlon = cross-country skiing and shooting = BAD.ASS.
Dave and I screaming at the TV, “Stop looking behind you! Stop looking behind you!” as American Johnny Spillane was streaking toward the finish line at the end of the Nordic Combined medal race, only to be passed with a margin of four-tenths of a second by French athlete Jason Lamy Chappuis. Johnny Spillane’s Silver medal (awesome Silver medal) is the first EVER Nordic combined medal for an American. Video here; totally worth watching.
Both announcers, yelling simultaneously, “And he sticks it!!!” with XTREME enthusiasm during a jump in the men’s moguls competition.
Meatza Pie from Well Fed
Serves 2 | Prep 15 minutes | Bake 15 minutes | Whole30 compliant
1 pound ground beef
2 teaspoons Italian Sausage Seasoning
1 teaspoon olive oil
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon Pizza Seasoning
3 ounces tomato paste (1/2 can)
1/4 cup water
Preheat the oven to 400F. Mix the ground beef and Italian Sausage Seasoning until combined.
Make the meat crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” 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 Pizza Seasoning, 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. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup 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. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
Bonus! Drizzle each pizza with 1 teaspoon of extra- virgin olive oil when they come out of the oven.
You Know How You Could Do That?
Make it Tex-Mex! Recipe right here.
Be a square. Instead of individual round pizzas, use a 13×9-inch pan. Cut it into small squares for portable party food.
Plan ahead. Make the crust, sauce, and veggies in advance — they hold up great in the fridge or freezer — then assemble anytime you want pizza. Faster than delivery!