Mexican Meatza

http://www.MelJoulwan.com/2012/01/19/mexican-meatza-ole/

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 of a movie that requires only, like, 30% of my brain cells (or I also like to snuggle up to my umpteenth viewing of When Harry Met Sally… or Jane Eyre).

Here’s another truth: I’ve had gluten-free pizza delivered from lots of pizza joints in Austin – gluten-free, not grain-free, so it still falls into “treat” territory – and you know what? This Meatza is better. It’s cheese free, grain free, garbage free, and AWESOME.

This Mexican variety is one of the options included in Well Fed, and it’s a recipe I contributed to U.S. Wellness Meats as their Featured Chef this month. This recipe is wildly versatile. The Meatza pictured here is topped with salsa, green peppers, onions, and avocado – a handful of sliced olives or some chopped scallion tops would also be brilliant, and if you’re into the whole meat-on-meat approach, a sprinkling of some chorizo would also be muy badass.

So here you go: Mexican Meatza! Just in time for Friday night movie watching and Sunday football viewing.

Mexican Meatza

Prep 15 min | Bake 30 min | Makes two 6-inch individual meatzas | Whole30 compliant

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Ingredients:
Meat Crust:

  • 1 pound ground beef

  • 2 teaspoons chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 2 cloves garlic, crushed

Toppings:

  • 1/2 to 3/4 cup of your favorite salsa

  • Green bell pepper, cut into thin strips

  • Red onion, cut into thin strips

  • Avocado, diced

  • garnish: fresh lime, chopped fresh cilantro

Directions:
1

Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

2

Make the 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 meat crusts from the oven and allow them to cool in the pan.

3

Assemble 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 salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

4

Garnish your meatza. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.

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Posted by Melissa Joulwan January 19, 2012
IN BlogMeatsRecipesWhole30
TAGS: beefdino-chowMexicanpaleo

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