One of the wonderful things about this journey has been “meeting” new people who are also sleeved, or banded, or RNY-ed and learning from their experiences. Stephanie subscribed to this blog and is a very creative cook, based on what I’ve learned from her comments.
She created this wonderful Meatza recipe and sent it, along with a gorgeous picture. Look at that picture! Doesn’t it just make you want to nom in down?
So here’s here recipe and her post, and if you try it, do post a comment to let her know how it turned out.
Before I had surgery, I used to love to eat pizza! (And to be honest, too much of it!) At almost 6 months out, I have yet to try a slice of “real” pizza as I think the crust would be too heavy for me. This week I had a bit of a craving for some pizza, so I decided to scale down the meatza I used to make when I was eating strict Paleo. One of the best things about this is that it’s easily modified to fit what you like.
Want to make it paleo?
- Just leave off the cheese!
Feeding a family?
- Use 1pounds meat. You could either:
o Make mini-meatza’s for everyone and let them top/assemble their own.
o Make a large meatza using the whole pound of meat. Spread evenly on a baking sheet covered in parchment paper
Feeling like breakfast?
- Use a breakfast sausage for the crust and top with scrambled eggs and cheese
Feeling like Mexican cuisine?
- Season ground beef with taco seasoning
- Top with salsa, cheese, black olives, jalapenos or green chiles, bell pepper
- After cooking, add some fresh chopped avocado or guacamole, sour cream, shredded lettuce
Like sweet and spicy?
- Use a spicy Italian sausage for the crust
- Top with sauce, mouncezarella, fresh pineapple chunks, and some crushed red pepper
How will you meatza?
Guest Post: Stephanie's Meatza
- 1 link chicken sausage, uncooked
For the sauce
For the toppings (You can really do anything you like here! I did the following:)
- ¼ cup mozerrella cheese, shredded
- spinach, chopped
- garlic, minced
- yellow squash, thinly sliced
- red onion, thinly sliced
- black olives, sliced
- Preheat the oven to 400 degrees.
- Press the meat into a circle in a glass or ceramic dish (I used a pie plate). You want to smooth it out so it’s an even thickness. You could also use a baking sheet covered in parchment paper (but I would stay away from foil as I think it might stick).
- Bake the meat crust for 10-15 minutes, until cooked through.
- While the meat crust is cooking, prepare your sauce and toppings.
- For the sauce: place tomato paste in a small dish and add water while stirring until you get the desired consistency. I ended up adding a little more than a Tablespoon of water. Add seasonings to taste, and warm gently in the microwave or on the stovetop – just be careful not to overheat/burn.
For the toppings
- I sautéed red onion, yellow squash, fresh spinach, and some chopped garlic in a little olive oil spray. Mushrooms would also be great – I just didn’t have any!
- When the meat crust is cooked all the way through, remove from oven and assemble the pizza. Spread the sauce on top, leaving a small border for the “crust”. Then add your toppings and top with cheese.
- Place the assembled pizza back into the oven for another 5-10 minutes, or until the cheese is melted and bubbly and the whole thing is warmed through. Top with crushed red pepper, if desired!
Just like regular pizza, I enjoyed it cold the next day! 🙂