Meatza.. Meat Sweats to Follow

27 01 2011

I love pizza… but haven’t had pizza for almost two years. Every Wednesday I walk to my doctor’s appointment and walk past an Amato’s pizzeria and the smell is heavenly. Nothing can replace the smell of pizza baking in the oven, but I need to find something that is better for my new stomach and reminds me of pizza.
This is a dead easy recipe, so fast to whip up, and can be topped with anything in your fridge. While it doesnt taste like old school pizza, it was fun to make, easy to whip up after work, and hardly any clean up with leftovers to spare. I added some sliced cucumbers salad on the side to round out the meal.
I will only quote the nuts on the basic recipe and the toppings are up to you.


1 1/2 lbs of ground meat or half ground meat and half ground Italian Sausage (i used 1.5 lbs of ground turkey and will quote nuts for that meat)
1 chopped shallot
1 tsp oregano
1 tsp basil

1 cup pizza sauce
1 cup shredded mozzarella (smoked mozzarella is really good here)

Toppings: sauted onions, mushrooms and spinach
Sliced cab sav salami

Preheat oven to 350, and grease a 9 x 13 pan. I used ground turkey, and with all ground meat, expect there to be some fat to drain post baking.

Grab a nice sized bowl, add shallot, garlic powder, and basil, throw in ground meat and squish it around until combined. Press into greased 9 x 13 pan and sprinkle with teaspoon of oregano. Pop into oven for 20-30 minutes.

In the interim, gather your toppings together. I like saute onions and mushrooms on my pizza, so I fried some up, with some spinach. I chopped up some Cabernet Sauvignon salami, and grated smoked mozzarella, as the regular mozzarella is boring.

Once the “meat crust” is pulled from the oven, you’ll notice that there has been shrinkage ! That is a-okay ! Pour off liquid (and there will be alot ! like almost a cup) and blot with a paper towel, as you want the “crust” to be dry to grab all the toppings.

Smear on the pizza sauce (3/4 to 1 cup) and top with any of your favourite toppings. Turn the oven on broil, and pop the meatza under your broiler for 5 to 10 minutes to melt the cheese.

Take out and cut into 6 large pieces… Ken ate a whole piece, i ate 3/4 of a piece. Essentially this makes 8 WLS slices. Remember to add on your toppings… i think our toppings added another 40 calories per ‘slice’ and re-calculate this for other ground meats (we used turkey).

Nuts on the basic recipe (no toppings – just sauce and 1 cup of mozzerella cheese) :
Calories 187, Fat 6.75g, Protein 27.5g, Carbs 5g




One response

4 04 2011

MAn, that looks good!

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