So Many Possibilities!!

So, thank you again Melissa!  No, I am not talking to myself – it’s another Melissa…

I made a Mexican Meatza tonight and this recipe has so many possibilities for so many different toppings.  Here is the version I made with my notes in the original recipe below in blue.  Also, check out Melissa’s Paleo cookbook too while  you are checking out her website.

Recipe Link:  http://www.theclothesmakethegirl.com/2012/01/19/mexican-meatza-ole/

Ingredients:
Meat Crust:
1 pound ground beef
2 teaspoons chili powder (I could not find my chili powder so I had to make this without)
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, crushed

Toppings:
1/2 to 3/4 cup of your favorite salsa (I used one I found at Publix in their Greenwise section, Muir Glenn Organic Garlic Cilantro Salsa – just make sure you read the label, you would be surprised the stuff they can sneak in salsa!!)
Green bell pepper, cut into thin strips (as you can see, I used yellow because I have a 5 year old whose favorite color is yellow and she will eat more of anything that is a color she likes)
Red onion, cut into thin strips
Avocado, diced
garnish: fresh lime, chopped fresh cilantro (I only had a tube of cilantro left over from making guacamole so I used it as a dipping  sauce)

Instructions:

Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.

Assemble your meatza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

Garnish your meatza. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.

This was so easy yet so yummy.  Glad it makes 2 because I have lunch for tomorrow.  Going to make an Italian version next time  🙂

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