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  • #46
    Originally posted by erica057 View Post
    Yes, he is! Good catch
    It takes one of us Chicagoans to know one of us!
    If you can just get your....mind together....then come on across to me.....
    James Marshall (Jimi)Hendrix

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    • #47
      Originally posted by Jen AlcesAlces View Post
      Dunno about Erica's husband, but I made the meatza with her seasoning suggestions last week. It was awesome. Just like Lino's sausage pizza (my fave growing up outside of Chicago). Will be making that again!

      Sweet! Im going to make it this weekend for the family. I ran it by the wife yesterday (she is doing WW...) and got the big thumbs up. So, Im pumped. I'll let y'all (yes, I say y'all now....been here in NC since 99 and it is the NEW home!) know how it turns out.
      If you can just get your....mind together....then come on across to me.....
      James Marshall (Jimi)Hendrix

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      • #48
        I'm going to make a meatza this week. I'll be using ground beef for the crust. Can someone tell me what fat percentage will bring about the best results in the crust. I can get 10% or 20% fat. ta

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        • #49
          wow that looks amazing, i know my husband would love that, my God the name alone. . . meatza? fantastic!

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          • #50
            Here's another tip:

            For the sauce I do:
            1 tbs minced garlic
            6 oz tomato paste
            1tbs herbs de provance
            1 tsp salt
            juices & fat from meatza plus water to equal 3/4 cup

            mix in saucepan over low heat & pour on. Good way to save the precious fat!
            Notebook of a Nutrition Nerd

            THE FOOD YOU EAT CAN BE THE SAFEST AND MOST POWERFUL FORM OF MEDICINE OR THE SLOWEST RELEASING POISON' - Dr Ann Wigmore.

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            • #51
              Originally posted by Unicorn View Post
              Antihousewife, I made your meatza on Fri night! Got a stamp of approval from DH and from DD. However, next time I will have to figure out how to get the meat 'thinner'. I think I will try my rolling pin, and cover the meat with plastic wrap before rolling it out.

              Georgette, the taco meatza sounds like a good idea! I am thinking topping it with salsa, and then cheddar cheese. Maybe some diced avocado after it is done cooking? Hmm.....
              Part of why I wear gloves when I work with raw ground beef is so that I can push it around with my fingers without getting it under my fingernails. Also, a larger pan might be a good idea, depending on how much meat you used.
              As for the taco pizza, it sounds good! Make me think of one they have at California Pizza Kitchen that is covered in salad, which sounds really good to me!
              "The rose petal floats on water. The kingfisher flashes above the pond. Life and beauty swirl in the midst of death."

              -al'Lan Mandragoran
              "The Eye of the World" by Robert Jordan

              Visit my blog: http://www.antihousewife.com/

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              • #52
                Originally posted by lady_daraine View Post
                Holy cow! I'm the Antihousewife, and this is the first thread where someone I don't even know is happy with one of my recipes! WOOT WOOT! I can't even tell you guys how good it feels to know people like my stuff.
                I'm another of those unknown people who loves your recipe. Made my first meatza tonight, and it was a big hit with me and both of my daughters. It will become a staple in our household. Thank you, thank you, thank you.
                Live your life and love your life. It's the only one you get.

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                • #53
                  This pizza had no sauce, just 7 or 8 different meats piled quite high (estimated at about 4-5 inches). They then used the crust to mop up the grease that had dripped off the slices as they ate..Meatza is right here in this previous post. In this case, it was inspired by a pizza I used to order from one of the pizza places years back. Its the standard 2 pounds of ground beef (grassfed in this case), about 8 slices of bacon sliced and fried, about 2/3 of a small yellow onion, and a decent block of cheddar cheese. Then its 1/2 bottle of Trader Joes pizza sauce. I did toss all the ingredients together (bacon, onion, cheese) for a nice even distribution

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                  • #54
                    Awesome idea! Can't wait to try this meatza tonight!

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                    • #55
                      I love the idea of meatza, but just keep not getting around to it.

                      But after being inspired by this thread, I had a pizza burger for lunch Just a burger patty with pizza sauce and mozarella on top. Not as involved, but the same basic flavors. No bun of course - with a side of salad with ranch dressing and a lime flavored sparkling water to wash it down. I think this up there in the top 5 most delicious meals since I started eating this way (well, ok, pretty much everything I eat nowadays is delish, lol!).

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                      • #56
                        I do add about 1 big patty of sausage to my meat. Seasonings are salt pepper, italians seasoning, garlic powder. And since tomatoes are in season,the toppings are just a touch of sauce, and lots of fresh tomato slices, fresh garlic, fresh basil, parmesan and moz cheese. Remember to cook the meat base first, then add toppings. I bake at 425, but we are doing it on the grill tonight hoping for a smokey taste with all the goodness. MMMMMeatza!!!

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                        • #57
                          Originally posted by nax View Post
                          Used this recipe and couldn't get enough!
                          MEATZA!!! | Antihousewife
                          Excuse me while I go change my chonies.

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                          • #58
                            Tonight we used Justin Owing's Meatza Recipe. It was really good. We need to tweak it a bit as we found it a bit spicy (maybe fewer red pepper flakes) but it was way more enjoyable than the pseudo-crust we had tried previously. The only problem I had with it is it took an hour to prep it and about 5 minutes to eat it because it's so filling.

                            It looks like meatza is going to remain our "pizza" of choice.
                            There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

                            My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we'll change the world. - Jack Layton

                            The Primal Adventures of Griffin - Huzzah!

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                            • #59
                              I've made meatza twice now, differently each time. First time pretty much followed the Justin Owing recipe. Next time I used salsa instead of pizza sauce, and substituted a mix of Mexican cheeses for the mozzarella. Basically, a taco meatza.

                              Meatza has become a favorite in my household. So glad to have found it here.
                              Live your life and love your life. It's the only one you get.

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                              • #60
                                Sorry to resurrect an old post, but this looks delicious. I think I am going to make it with 1lb of ground beef and 1 ground pork sausage. Been craving pizza.
                                SW 220.5 1/18/2013

                                Created by MyFitnessPal.com - Free Calorie Counter

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