November 21st, 2024
Recipes
Pesto Meatza Pizza
Valentina P
- Difficulty
•
- Time 35"
Consider this an introduction recipe to the popular and very delicious meat-crust pizza, aka meatza. It's simple: the crust is made from ground sausage instead of traditional flour. This Caprese-style meatza is topped with a combination of pesto, tomatoes, and cheese. It's fantastic.
How To MakeDiet Type: Low-carb
Shopping List
-
Meat Crust
- 1 1/2 pounds chicken and/or pork sausage, casings removed (Note 1)
- 2 tablespoons shredded low-moisture mozzarella cheese
- 1 teaspoon Italian seasoning Toppings
- 6 to 8 tablespoons pesto (store-bought or homemade)
- 1 cup shredded low-moisture mozzarella cheese
- 2 roma tomatoes, sliced
- 1/4 cup shredded parmesan cheese
- garlic powder, to taste
- red pepper flakes, to taste
Instructions
- Step 1: Preheat the oven to 400°F.
- Step 2: Mix the crust ingredients together in a bowl. Transfer the meat 'dough' on a parchment lined pizza pan or rimmed baking sheet. Wet your hands with cold water and press the chicken mixture evenly into the pan, forming a circle, oval, or square shape that is about 1/4 inch tall. You can also use a rolling pin, covering the top of the meat with parchment or plastic wrap to avoid sticking. Remove the parchment top, if using, once you're done. Don't worry if the shape is not perfect - it will still taste great.
- Step 3: Bake 20 to 25 minutes, or until the crust has browned. There will be probably be residual cooking liquid in the pan. Carefully pour out this liquid after cooking. Note: If using a pizza pan, place a baking sheet underneath to catch any spilled cooking liquid.
- Step 4: Flip the crust over carefully, so that the side that was on the bottom is now on top. Spread the pesto evenly over the crust. Follow with the mozzarella, tomatoes, and parmesan.
- Step 5: Place the pizza back in the oven and bake an additional 7 to 10 minutes, or until the cheese has melted.
- Serve: Sprinkle with plenty of garlic powder, slice, and enjoy.
Recipe Notes
Note 1: For more flavor, try using a seasoned ground sausage such as mild or spicy italian.
Nutrition
Consider this an introduction recipe to the popular and very delicious meat-crust pizza, aka meatza. It's simple: the crust is made from ground sausage instead of traditional flour. This Caprese-style meatza is topped with a combination of pesto, tomatoes, and cheese. It's fantastic.
How To MakeDiet Type: Paleo
Shopping List
-
Meat Crust
- 1 1/2 pounds chicken and/or pork sausage, casings removed (Note 1)
- 2 tablespoons shredded paleo cheese (or nutritional yeast)
- 1 teaspoon Italian seasoning Toppings
- 6 to 8 tablespoons dairy-free pesto (store-bought or homemade)
- 1 cup shredded paleo cheese (or 1/2 cup of White Cashew Cheese Sauce)
- 2 roma tomatoes, sliced
- 1/4 dairy-free parmesan or nutritional yeast
- garlic powder, to taste
- red pepper flakes, to taste
Instructions
- Step 1: Preheat the oven to 400°F.
- Step 2: Mix the crust ingredients together in a bowl. Transfer the meat 'dough' on a parchment lined pizza pan or rimmed baking sheet. Wet your hands with cold water and press the chicken mixture evenly into the pan, forming a circle, oval, or square shape that is about 1/4 inch tall. You can also use a rolling pin, covering the top of the meat with parchment or plastic wrap to avoid sticking. Remove the parchment top, if using, once you're done. Don't worry if the shape is not perfect - it will still taste great.
- Step 3: Bake 20 to 25 minutes, or until the crust has browned. There will be probably be residual cooking liquid in the pan. Carefully pour out this liquid after cooking. Note: If using a pizza pan, place a baking sheet underneath to catch any spilled cooking liquid.
- Step 4: Flip the crust over carefully, so that the side that was on the bottom is now on top. Spread the pesto evenly over the crust. Follow with the mozzarella, tomatoes, and parmesan.
- Step 5: Place the pizza back in the oven and bake an additional 7 to 10 minutes, or until the cheese has melted.
- Serve: Sprinkle with plenty of garlic powder, slice, and enjoy.
Recipe Notes
Note 1: For more flavor, try using a seasoned ground sausage such as mild or spicy italian.
Nutrition
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What you should eat next
Pesto Meatza Pizza
PT35M 1 1/2 pounds chicken and/or pork sausage, casings removed (Note 1) 2 tablespoons shredded low-moisture mozzarella cheese 1 teaspoon Italian seasoning 6 to 8 tablespoons pesto (store-bought or homemade) 1 cup shredded low-moisture mozzarella cheese 2 roma tomatoes, sliced 1/4 cup shredded parmesan cheese garlic powder, to taste red pepper flakes, to taste Gluten Free Paleo Low-Carb 8 Servings
Ingredients:
