March 5, 2012

Meatza!



Despite the fact I haven't been eating any milk products or gluten for over 5 years now, and no grains at all over the last 3 years. There still was something I used to miss, especially after just having cut out grains and milk from my diet. Pizza. It's a kind of comfort food, something that's just an easy meal, but even something as simple as that can be missed at times.
Not because of the grains and cheese, but mostly because you used to enjoy making and eating it. Every once in a while, my mom and me would go into the kitchen on a Sunday morning and would create a huge pizza. As big as the oven's baking tray. We made a thick base and a loaded it with a huge amount and variety of toppings. Our pizza was the best. Mostly because we'd made it ourselves.
After I had just started my diet, there have been some more or less failed attempts at recreating a pizza. The base usually ended up a little dry and the vegetarian cheese that was on top wasn't that much of a success either. I actually gave up the dream of making a pizza, and accepted that it was just something from the past. Until this weekend.
I'd read about the 'Meatza' in a couple of paleo cookbooks already. It looked good; pizza with a meat crust. I love meat. Yum! And because I had been wondering what I'd make with ground beef this time (making hamburgers every weekend is yummy, but some variety never hurts), I remembered this all of a sudden. So I decided to make my own take on the meatza.
And it worked. It was yummy, and so much better than a regular pizza. Plus, the whole process of making it and picking out the toppings was equally fun at the least.
Meatza (serves 2)
Ingredients:
- 500g ground beef
- 4 tbsp dried Italian herbs
- 1 tsp powdered garlic
- salt to taste
- 1 can of diced tomatoes
- 125g bacon pieces
- 1 onion
- 1/2 red bell pepper
1. Preheat oven to 200 degrees Celsius and line a baking tray with parchment paper.
2. Mix the ground beef with 2 tbsp Italian herbs, garlic and salt in a bowl. Knead into a large ball.
3. Put the ball on the baking tray and flatten it with damp hands until you end up with a round, 1/2 cm thick piece of meat, about the size of a pizza.
4. Bake your 'pizza' base approx. 15 minutes until done.
5. Allow the base to cool for a while before carefully draining the fat that has come out of the meat from the baking tray.
6. Pour the diced tomatoes into a saucepan and add 1 tbsp Italian herbs. Bring to a boil and allow to simmer for approx. 15 minutes, until thickened to your liking.
7. In the mean time, chop the onion and pepper into thin strips.
8. Put a skillet over medium heat and sautee the bacon until it starts to turn light brown, add onion and pepper.
9. Stir the bacon and veggie mixture regularly, until the vegetables have softened.
10. Spoon the tomato sauce over the meat base and divide the bacon and vegetable mixture over it. Sprinkle the remaining 1 tbsp of Italian herbs over it.
11. Bake your meatza for approx. 10-15 minutes until the sides start to brown.
12. Cut the meatza in half, serve and enjoy!

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