Move over all you grain crusted, cheesy pizzas, my paleo meatza makes your pizzas look like chopped liver! Mmmm… chopped liver.
I had been wanting to create a meatza for some time and I finally did last night. What the heck I was waiting for I have no clue. That wait time was DEFINITELY time wasted. I wasn’t planning on posting a recipe for this because there are meatza recipes all over the Internet, but when I posted the pictures of my version, I was asked for my recipe. As they say, be careful what you ask for…
1 pound of ground meat (organic, grass-fed is best of course)
6oz can of tomato paste (organic, ingredients note tomatoes only)
Add your seasonings to the ground meat. Grease your baking pan (I used a cast iron skillet) with coconut oil. Spread the meat thin-ish in the greased baking pan and push it up the sides too because the meat will shrink down when it cooks. Add the tomato paste as a layer on top of the meat. I didn’t season the tomato paste at all since I put so much seasoning in the meat. Next, chop up your toppings and put them on top of the meat and sauce. Brush a thin layer of grease or oil on top of the toppings to help them roast while cooking.
Bake uncovered in the oven at 350 degrees for one hour. Remove from the oven, let sit for 10 minutes, cut and serve!
A few caveats.
You can use any of your favorite seasonings in the meat.
You can use any fat you prefer to grease the pan and to brush on top of the toppings prior to baking.
You can use any tomato sauce of your choice.
You can use any toppings you prefer.
In terms of the quantity of ingredients, I didn’t measure anything. Other than using one pound of meat, the rest was a free for all of ingredients that I had sitting in my fridge, which is why I’m calling this my kitchen sink meatza!
My next meatza extravaganza just might include chopped liver…