Wednesday, July 24, 2013

Meatza Supreme

Honestly? While I love pizza (obviously) I think I like pizza toppings more than the pizza itself. Pepperoni, olives, mushrooms, and yes, anchovies. I also realized that I like oatmeal toppings and mix-ins more than the oats themselves, but today I'm going to talk about pizza. I wanted a dairy-free meatza that tasted like a heavy loaded pizza slice, covered with the works. So here you go. I eat these wedges with my hands because I'm gross and shameless, but my husband as well as most normal people use a fork. If some members of your household eat dairy and others do not, do what I do and make it sans cheese but pass Parmesan at the table.

Serves 4-6

  • 1 lb ground beef
  • 1 lb fresh Italian sausage* (I used chicken sausage, pork or turkey would work as well)
  • 1 tsp Italian herb mix
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • Tomato sauce (the plain canned stuff is fine for this)
  • Sliced pepperoni
  • Green bell pepper, diced
  • Red onion, thinly sliced
  • Sliced black olives
  • Sliced mushrooms (I used crimini)
  1. Preheat oven to 450 F.
  2. Combine the ground beef with the salt, pepper, garlic powder, and onion powder. If you bought sausage links, remove and discard the casings. Mix the sausage meat with the seasoned ground beef. I didn't combine it too thoroughly so that the beef and sausage still tasted somewhat distinct.
  3. Divide the meat mixture evenly between two round cake pans. I lined mine with parchment paper to prevent sticking. Pat it down to spread out out thinly like a pizza crust. it will shrink from the sides as it cooks, so it's a good idea to pat it up the sides of the pan.
  4. Spread a thin layer of tomato sauce over the top. Top with pepperoni slices, then sprinkle with the bell pepper, onion, mushroom, and olives.
  5. Bake at 450 for 20 minutes or until done. Let rest for a couple minutes, then cut into wedges and serve.
*It's very difficult to find sausage without any added sugar. Usually it's only a tiny bit, but if you're very strict about avoiding it, just use plain ground pork instead, double the ground beef seasonings, and add 1 tsp fennel seed.


Lauren M said...

good stuff!

gapsontheganges said...

I made this and it was very filling! A little goes a long way.

unitedjoko663 said...

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Coco Love said...

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