Fed & Fit

Veggie-Lover’s Meatza

This veggie-lover's meatza uses ground meat for the crust, a spicy mayo for sauce, and an abundance of veggies for topping! It's an easy dinner that everyone can get behind.

I need to ask your forgiveness, my friend. You see, I have been making a version of this “veggie-lover's meatza” for YEARS (and years) …but I never shared the recipe. I honestly *thought* that I had a “meatza” recipe here on the blog …but alas, I was wrong. I can't believe I kept this from you!

So, what's is a meatza? It's a little like an inside-out pizza! Ground meat is used for the “crust” and then toppings are applied as you like. I've tried several varieties, but my favorite meatza “crust” is a mixture of half ground pork and half ground beef. I have tried variations in every other direction, but really love this combination. It results in awesome flavor!

For pizza sauce, I like to alternate between a pesto and a spicy mayo (shown here). I've found that a red sauce is just a little too watery.

Because all my protein is in the crust of a meatza, I like to add LOTS of veggies to the top! My favorite veggies include mushrooms, onions, olives, peppers, and (the best part) whole peeled tomatoes from a can that I cut into big hunks.

To pull this meatza together, spread the seasoned ground meat out on a parchment paper-lined baking sheet (with walls!!) in as *thin* of a disc as you can. Know that the “crust” will shrink considerably as it cooks, so spread! Bake the crust until it's done. It's important to use a baking sheet with walls because the meat will release a lot of liquid as it cooks. Once cooked, carefully pour off the liquid and then top as you like.

This spicy mayo sauce looks a LOT like cheese and it's totally delicious. You can either cheat (like I do) and use the Primal Kitchen Foods Chipotle Mayo or you can add some paprika + cayenne + lemon to a bit of mayo.

This meatza is such a fun way to mix up dinner and satisfy my craving for pizza! It keeps me away from ordering takeout, makes a delicous meal, and my hubby is ALWAYS happy. I hope you enjoy!

Veggie-Lover's Meatza

Prep Time 00:15 Cook Time 00:30 Total Time 0:45 Serves 6
3.5 rating
1 reviews

Ingredients

    For the Meatza

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • For the Toppings

  • 1/4 cup chipotle lime mayo
  • 1, 28 ounce can whole peeled tomatoes, drained and chopped into 1/2 inch pieces
  • 1 cup sliced baby bella mushrooms
  • 2 tablespoons sliced black olives

Directions

  1. Preheat the oven to 375 F. 
  2. Combine the ground pork, beef, and seasonings in a medium-sized bowl, then mix with hands until well-combined.
  3. Line a large, rimmed baking sheet with parchment paper, then spread the meat mixture into an even circle. Bake for 15 minutes.
  4. Remove the meatza from the oven after 15 minutes and spread the chipotle lime mayo evenly over it, then top with tomatoes, mushrooms, and black olives. Return to the oven to bake for an additional 15 minutes.
  5. Let the meatza cool for 5 minutes, then slice and serve!

by

Recipe Notes

 

   

7 Responses to “Veggie-Lover’s Meatza”

  1. #
    1
    Kateposted April 30, 2018 at 9:05 am

    Brilliant idea! I can’t wait to try this. Thank you.

  2. #
    2
    Phoebeposted April 30, 2018 at 10:19 am

    I’ve never heard of a meatza. What a clever idea! Looking forward to trying this one out. Thank you!

  3. #
    3
    Amieposted May 1, 2018 at 3:09 pm

    Making this tonight! Ill let you know how it goes!

    • #
      AMIEposted May 3, 2018 at 12:19 pm

      This was awesome! I couldn’t find any clean ground pork at my local grocery store so I made some from pork shoulder. I also made my own chipotle mayo by adding Chipotle’s in adobo aauce, lime juice and lime zest. Came out perfect. Thanks for something delicious, fun and different!

  4. #
    4
    Alyssaposted May 20, 2018 at 8:08 pm

    My meatza released a lot of liquid/ fat during cooking. One way to get around this could be to bake as described, but transfer to a rack on a sheet pan for the last 5-10 min. Or I might add 1tsp – 1Tbsp coconut flour to the crust to absorb the liquid. Excited to try it!

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