Sunday night sparked a conversation in my house about what dinners we will make for the upcoming week celebrating Passover. A diet devoid of grain is not something we are particularly used to- toast soaks up those runny eggs for breakfast, packed lunches are on tortillas or wraps, and a dinner plate isn’t complete without some rice or pasta. This week was going to take some planning!
With the popularity of the gluten-free and Paleo diets these days, there is a plethora of recipes out there to aid all of those who choose the grain-free life. One grain-less alternative that is very popular with my brother is a creation called meatza, essentially a meat pizza! We figured Passover would be a great time to try one of these recipes and load it up with healthy, fresh veggies. I was inspired by the Paleo Pizza Recipe from the blog Chaos and Love, with a few minor adjustments in toppings to fit our tastes. Of course, when you make your own meatza feel free to go Italian, Asian, American, whatever style you enjoy!
Ingredients for the crust:
- 2 lbs. ground beef- local, grass fed if ya can!
- 2 eggs
- 1 jalapeño diced
- 1/4 cup shredded cheddar cheese
Toppings- this is where you can get creative!
- enchilada sauce
- 2 bell peppers (any color)- sliced into strips and quickly sautéed with some olive oil
- 1 tomato, diced
- 1/2 red onion, diced
- 1 cup shredded cheese- I did a blend of cheddar and Monterey
- guacamole, salsa, sour cream to add at the table
How to assemble your meatza:
- Preheat oven to 450 degrees
- Mix crust ingredients in large bowl, then turnout onto a foil-lined half sheet baking pan and press mixture evenly to all edges- a shallower pan allows for maximal crispness!
- Bake crust for 10 minutes
- While crust is baking, prepare your toppings- saute peppers, chop tomatoes and onion, shred the cheese- and don’t forget to compost those scraps!
- After 10 minutes, remove crust from the oven and remove grease by gently blotting with a paper towel. Crust will have shrank somewhat and should hold its structure.
- Top meatza with your toppings and return to the broiler for 5 minutes, until cheese is melted
- Slice meatza into individual portions and add your own guac, salsa, and sour cream
Buen provecho and chag sameach!