If there's anything I think about on a day-to-day basis...it's pizza. Fortunately, there are a ton of ways us paleolithic followers can satisfy that craving. Meg showed us one way with her butternut squash crusted prosciutto pizza in last week's guest post (which was awesome by the way); so this week, I'm going to sing a different pizza tune. Meatza. Honestly, this concept is pure genius. A pizza comprised of a meat crust gets me way more excited than one with a measely gluten crust. Way more flavor, way more filling...just way more everything.
This weekend, a pizza craving overcame my girlfriends and I while we were watching the basketball games, so we decided to go with a mexican themed meatza! Meatzas are incredibly adaptable though...just because we used delicious salsa and guacamole on top of ours doesn't mean you can't use marinara, pepperoni and a little raw cheddar cheese if you're in the mood for more traditional pizza flavors. Get creative!
- 2 lbs ground beef
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder (or 1/4 tsp cayenne)
- 1 tsp sea salt
- 1 tsp pepper
- 1/2 red onion
- 2 bell peppers
- 1 tbsp olive oil
- 2 avocados
- 1 lime, juiced
- 1/2 tsp garlic salt
- 1 cup grape tomatoes, halved
- 2 cups kale
- Preheat oven to 400.
- In a bowl, mix all the ground beef with the cumin, paprika, chili powder, salt and pepper.
- Once combined, form two big balls with the meat mixture and flatten out on a large baking sheet in pizza-like shapes. Try and flatten as best you can (it will shrink and thicken a bit in the oven). Place in the oven for 10 minutes.
- Meanwhile, slice your onion and bell peppers and saute in a medium skillet with olive oil for 5-10 minutes.
- While the onions and peppers are cooking and the meat crusts are in the oven, make your guacamole. Simply cut out the avocado meat and mash it together with the garlic salt and juice of one lime.
- After 10 minutes, take out the meat crusts and top them with salsa - the portion here is your call. I like lots of salsa! Then top it all off with the tomatoes, sauteed onions/peppers and kale. Do not use your guacamole yet! Place the meatzas back in the oven for 10 minutes or under the broiler for 5 minutes.
- When it has finished cooking in the oven, polish off each pizza with the guacamole. Serve and enjoy!