We’re going back in time again people. In the vault. Back to May. When I first started posting recipes and taking pictures with my phone. The phone I had dropped multiple times while intoxicated in college, standing on top of a bar. That’s a far plunge for a phone. Anyways, meatza is like pizza. But the crust is made out of meat, duh. And even though it doesn’t look quite as appetizing as pizza, it legit smells like real pizza. It’s epic. My friend Jaelyn told me just a couple weeks ago that her and her bf made a crust out of bacon and it was the greatest thing she’s ever tasted. I envy her life.
I failed with athleticism once again this weekend. What the f*ck is wrong with me?! I now wish my parents would have forced me into sports as a child. But for real, if I would have played sports growing up, I would have been considered a “cool kid” in high school and then went on to fit in with people in the park playing volleyball in the park. Instead, I sit on the side lines, staring at others as they walk by, since I’m not drinking either. I must look like the BIGGEST bore. Such a shame. I swear I’m not a total bore. Kind of.
But my failure with athleticism came in the form of riding a bike on Saturday. Sarah and I had to ride bikes from the park to my house, which is NOT far, and I managed to fall off my bike 1 minute into the ride….in front of multiple men….in the middle of the street. I scraped my knee like a child. Cars had to stop. I looked dumb, end of story.
I’m literally never going to get a date. I’m being dramatic. Or just realistic.
Leftovers: Meatza My Way
- Yield: 3-6 1x
Ingredients
- 1lb ground beef
- 1lb ground pork
- 2 eggs
- 2–3 cups marinara-no sugar added or pizza sauce
- 1 container mushrooms, sliced
- 1/2 zucchini, chopped
- 1/2 onion, roughly sliced
- 5–6 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon thyme
- salt and pepper, to taste
- fresh basil, to garnish
Instructions
- Preheat your oven to 350 degrees.
- Pull out a large mixing bowl and add your beef, pork and eggs and mix well to combine.
- Now add in all your spices to your meat mixture: garlic and onion powder, oregano, parsley, and thyme and thoroughly mix the spices in with the meat.
- Now grab a 9 x 13 glass baking dish and throw your ball of meat into the dish and press down until meat is the same thickness throughout.
- Bake for 15 minutes.
- While the meat is baking, chop your veggies to get them all ready to plop on top of your meatza.
- Once the meat is done cooking, pull it out of the oven, top with the rest of the ingredients: marinara, veggies, and garlic. Also add salt and pepper to your preference.
- Put back in the oven for 5 minutes.
- Once the the veggies are cooked a bit, turn on your broiler and cook for about 5-7 minutes or until veggies look cooked to perfection!
- Now eat! Careful, it’s hot hot!! Great for leftovers!
And here I’ve lived my life replacing pizza crust with things like portobello mushrooms and red peppers. Not once did I consider MEATZA!! That’s BRILLIANT!!
De-freakin-lish! I hadn’t even thought of using the meat as the crust. I’ve had to go gluten-free and for the most part I don’t miss it at all…except for pizza and pb & j. This is dish looks glorious, I’ll be trying it this week for sure.
Food and working out are much more entertaining than men!
I love some meatza. Last time I tried to make ‘mini-meatza crusts’. They ended up just being like hamburgers….
I’ve been loving all your recipes by the way! Great stuff
Such a funny image of you falling off the bike hhaah. And I can’t believe I haven’t jumped on the meatza train yet considering how much I love ground beef.
I hate it when a lovely bike ride turns into an awkward turtle moment. Been there…
meatza! meatza! meatza!
I just made meatza last night and have been working on perfecting it. This time I topped with very thinly sliced onion and procuitto before putting it under the broiler. Both were beautiful and crispy and wonderful! I like meat on my meatza…I also always top with pinapple, for some reason that just makes it for me!
OMG falling off a bike in public is one of my fears. So sorry girl 🙁 It would happen to me too.
Interesting recipe! I’m not sure how I feel about meatza. i’m not a huge fan of ground meat unless its mixed into something (sauce or frittata). But your recipes haven’t failed me yet 😀
I wasn’t originally sold on this either, but when you pre-bake the “meat crust” as Juli has, the texture is slightly crunchy but still dense, you’ll be surprised at how much this dish is one complete entity…like a quiche, but with meat
You gotta try it!!
I love meatza…this inspires me to make some this week and take it to work…i make the cardiologists angry with all of the red meat i eat….hehehe
Lol you go Rob, you go!
Have you tried cauliflower crust? Its pretty good too. I Paleo-fied this recipe by omitting the cheese (sigh). Its a little watery though, so make sure you dry the steamed cauliflower as best you can before you bake it. http://dailydishrecipes.com/cauliflower-pizza-crust-recipe/
I have tried cauliflower crust and i liked it, but didn’t love it