Thursday, September 13, 2012

Meatza with eggplant and spinach-walnut pesto


It's funny; after trying every single grain-free pizza crust, my go-to staple is still the meatza. It's the least like an actual pizza, but it's so easy to make and very filling. I wanted to develop a version without dairy, and this is what I devised. I used ground beef for the "crust" and topped it with eggplant, olives, and tomatoes.

I used homemade pesto as the sauce. The addition of spinach keeps it green (basil-only pesto quickly turns brown) and added a bit of lemon juice for the tang that usually results from parmesan. I used walnuts because the omega-3:omega-6 ratio is so much more favorable than pine nuts (1:4 for walnuts as compared with 1:300 for pine nuts, according to NutritionData). I also used a couple tips that I got from Cook's Illustrated magazine: blanch the garlic to take away some of the raw edge, and bruise the basil leaves with a meat pounder to release the full flavor of the herb.

MEATZA WITH EGGPLANT AND SPINACH-WALNUT PESTO
Serves 2-4

INGREDIENTS
  • 1 lb lean ground beef
  • 1 egg, beaten
  • 1 tsp Italian herb mix (or use 1/2 tsp dried basil + 1/2 tsp dried oregano)
  • 1 tsp Adobo seasoning (or use 1/2 tsp salt, 1/2 tsp garlic powder, 1/8 tsp ground black pepper, and 1/8 tsp onion powder)
  • 1 small eggplant, very thinly sliced (I used a mandolin slicer)
  • Grape tomatoes or cherry tomatoes, halved
  • Sliced black olives
  • Spinach-walnut pesto (recipe follows; you will not use all of it)
  • Olive oil or other fat of choice for cooking
  • Salt and pepper to taste
DIRECTIONS
  1.  Preheat the broiler. Set eggplant slices in a single layer on a broiler pan. Brush both sides with olive oil and season with salt and pepper. Broil 4-5 minutes on each side or until just starting to brown. Set aside.
  2. Preheat oven to 450 F
  3. Thoroughly combine the beef, egg, herbs, and Adobo seasoning.
  4. Line a large pan with parchment paper (I used a round cake pan) or spray with olive oil. Pack the meat into the pan, making it slightly thicker at the outer edges to resemble a crust. Bake for 15-20 minutes or until done.
  5. Spread with pesto and top with eggplant, olives, and tomatoes. Broil for 2-3 minutes and serve, cut into wedges.
For the pesto:

INGREDIENTS
  • 2 cups packed basil leaves
  • 1/2 cup baby spinach leaves
  • 3 medium cloves garlic
  • 1/3 cup walnuts, toasted (I baked them at 350 in the toaster oven for a couple minutes until fragrant)
  • 5 Tbs extra-virgin olive oil
  • Juice of half a lemon
  • 1/2 tsp salt
DIRECTIONS
  1. Bring a small pot of water to a boil. Thread the garlic cloves onto a skewer and hold them in the boiling water for 30 seconds. Set aside to cool, then peel.
  2. Put the basil leaves in a large plastic bag and pound with a meat mallet until bruised.
  3. In a food processor, combine the garlic, oil, and walnuts. Process until smooth. Add the remaining ingredients and process again until pureed. Keeps in the fridge for a week or so, or can be frozen.
Freezing directions: Cut into wedges and freeze overnight on a plate or baking sheet. The next day, individually wrap the wedges and transfer to a freezer bag.

3 comments:

scarlette said...

Looks great! Can't wait to try it, thank you.

Erica said...

@Scarlette: Hope you like it!

Aimee Seaberry said...

Not an eggplant fan here. Any substitution suggestions?

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