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Thread: Primal Pizza "Muchacho" page

  1. #1
    GasPanic's Avatar
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    Primal Pizza "Muchacho"

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    There hasn't been much I have missed since switching to primal eating. But one of my local deliveries had this one pizza I really loved. Infact it may have been the one non-primal thing I still ordered from time to time (along with the occasional beer).

    When I read Mark's blog post about his Primal BBQ Sauce I immediately tried it out and it comes really really close. So while I can't take any credit for coming up with my own recipe I'll just post here in the recipe's section as it tastes just fantastic.

    Use the Primal Pizza Recipe for the crust. When you prepare the BBQ sauce make sure it has the right consistency of a good pizza sauce, i.e use a lot more water or replace the tomato paste with strained tomatoes.

    Toppings:
    - chicken breast
    - onion
    - broccoli (cooked)
    - red peppers
    - pineapple
    - salami (optional, not used in the photo)
    - cheese (I used organic Gouda)

    Should come out of the oven like this:


  2. #2
    iniQuity's Avatar
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    broccoli in pizza? I like broccoli.. but in pizza?

    vegetables should never be visible in a pizza, only mashed so that you can't tell you're actually eating them.

  3. #3
    primalrob's Avatar
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    Quote Originally Posted by iniQuity View Post
    broccoli in pizza? I like broccoli.. but in pizza?
    hell yes! the first time i tried broccoli on pizza i thought it was a food sin...but with the sauce and the cheese and extra texture, broccoli makes a nice addition. most other veggies can stay the hell away though.

  4. #4
    GasPanic's Avatar
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    Pretty standard actually. Cauliflower...that would be weird. Gotta try that next time. One of my mates likes sauerkraut on pizza. Now that really takes the cake.
    Last edited by GasPanic; 07-14-2011 at 10:45 AM.

  5. #5
    Nanzi's Avatar
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    We had meatza lastnight for dinner, and I had the last piece for Breakfast this am. I hadn't made it since I was on Atkins 15 years ago, and had forgotten how flippin good it is........and how 2 pieces are definitely enough for me.

    I put broc in it, and it was wonderful. I didn't have any regular spag sauce, but I had a jar of vodka sauce, and no mozarella, but I had 4 cheese Mexican blend. It was all wonderful together. I used 1 1/4 lbs ground turkey, and added 1 large sausage patty to the meat, + almond flour, s & p, and Italian seasoning. I cooked the meat for 12 - 15 min in the oven then put the toppings on and back in for about 10 min @ 425 F. This will become a regular meal, and will have fresh 'maters on it as soon as we get some. Didn't think to get a pic but will next time.

    I will try cauliflower on a white pizza sometime in the future, but I doubt I'll try the 'kraut!!

  6. #6
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    MEATZA! *worship*

    The great thing about meatza, is that you can load it up with a veggie-a-la-palooza cuz the base is, well, MEAT
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  7. #7
    ChocoTaco369's Avatar
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    Quote Originally Posted by iniQuity View Post
    broccoli in pizza? I like broccoli.. but in pizza?

    vegetables should never be visible in a pizza, only mashed so that you can't tell you're actually eating them.
    A garlic and olive oil pizza with a sourdough crust topped with broccoli, ricotta and grilled chicken breast is the best pizza you'll ever have. Whoops even a standard Neopolitan. It's sick.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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