Meatza page 6

[lady_daraine]

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!

[Mike in Virginia]

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.

[jeneliya]

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. It’s 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 it’s 1/2 bottle of Trader Joe’s pizza sauce. I did toss all the ingredients together (bacon, onion, cheese) for a nice even distribution

[josh_mc]

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

[ShannonCC]

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!).

[Nanzi]

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!!!

[annieloux]

Used this recipe and couldn't get enough!
MEATZA!!! | Antihousewife

Excuse me while I go change my chonies.

[Griffin]

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.

[Mike in Virginia]

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.

[skinnybacon]

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.