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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 04, 2011

Greek Meatza with Creamy Feta, Kalamata Olives and Red Onion

By Worker Bee
96 Comments

There is much about meatza that makes our mouth water: the juicy, high-protein meat “crust,” the toppings that satisfy our cravings for pizza and the fact that we can eat it with our hands like traditional pizza. But even the most carnivorous among us have to admit that some meatza recipes, the ones smothered in sauce and tons of gooey cheese, can be a bit of a gut bomb. We’re not saying it doesn’t taste good, we’re just saying that after a few bites we’re on the verge of a meatza-induced food coma.

We figured there had to be a way to make meatza that wasn’t so heavy, a meatza that looked less like something we’d eat alone in front of the TV and more like something we could serve at a dinner party. We wanted to change our meatza up a bit, but didn’t want to make the recipe more complicated or less flavorful. We’re happy to report we have succeeded on all fronts.

This Greek-inspired meatza has a crust made from juicy ground beef seasoned with fresh thyme and garlic, a thin layer of sauce and a simple but incredibly flavorful trio of red onions, kalamata olives and feta cheese to top it off.

The sharp, briny feta brings tons of flavor and a creamy texture without becoming greasy or adding too much dairy. Because the flavor of quality feta is so bold, we find that a mere 1/3 cup is enough, but you can use as much as you like if you tolerate dairy well. Along with the feta, the bold combination of red onion and kalamata olives makes every bite exciting and satisfying without straying too far from traditional pizza flavors. The meat “crust” is thick enough to hold together without being too thick and heavy.

This is not your momma’s meatza; it’s a little more refined, a little less over the top, but we guarantee you’ll think it’s just as good.

Makes 6-8 square pieces

Ingredients:


  • 2 pounds ground beef
  • 2 eggs
  • 1-2 tablespoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried onion powder
  • 2 teaspoons salt
  • 2 garlic cloves, finely chopped (optional)

Toppings:

  • 1/4 cup (or more to taste) of your favorite pizza/tomato sauce
  • 1 cup pitted kalamata olives
  • 1 small red onion, very thinly sliced
  • 1/3 cup or more crumbled feta

Instructions:

Preheat oven to 450 degrees Fahrenheit.

Line a rimmed 11×17 pan with parchment paper. The rim is important so the grease is contained while the meat cooks.

In a large bowl combine the meat, eggs, thyme, oregano, onion powder, salt and garlic. Whisk the egg with a fork then get your hands in there and thoroughly combine the eggs with the meat.

Spread the meat out evenly and thinly over the entire pan, stretching it all the way to the sides.

Bake for 10-12 minutes and remove from the oven.

Turn on the oven broiler to high.

The meat will have shrunk by several inches. We like to gently scrape off the top to remove excess grease and then transfer the meat to a new pan. (You can also just drain any liquid or grease that has gathered in the pan and finish baking the meatza in the same pan.)

Spread pizza sauce on top, leaving a little rim around the edges for a “crust.” Cover the meatza with toppings. Broil for 5-7 minutes, until cheese is soft and toppings are lightly browned.


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96 Comments on "Greek Meatza with Creamy Feta, Kalamata Olives and Red Onion"

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Aly
Aly
5 years 3 months ago

Oh yum, yum, yum! I’m so running to Ingles this morning and getting an onion and some olives because this is SO going to be my lunch!

Kris
5 years 3 months ago

That looks great, meatza is one of my favorite paleo dishes. Will definitely try this variation soon.

Dasbutch
Dasbutch
5 years 3 months ago

it’s what’s for dinner, tonight. THX!

Albert
5 years 3 months ago

This is soooooo gonna be my dinner tonight. Finally some good use to those pounds of minced grass fed meat!

Kate
Kate
5 years 3 months ago
Hi Albert, I struggled for years with all the ground beef that came with our half cow, until last fall I finally came up with the paleo solution – big ass salad with TACO meat. It’s awesome. Salad has lettuce tomato cuke red onion carrots avocado red pepper, meat is ground beef yellow onion and homemade taco seasoning and dressing is evoo red wine vinegar a little balsamic vinegar s&p mustard a drop or two of pomegranate molasses. I never get tired of this salad, and between just 2 of us, we polished off 80# of ground in 6 months.
Jaybird
5 years 3 months ago

True meat lovers pizza!

cat
cat
5 years 3 months ago

i think i might try that with some ground lamb that i already have. looks good!

Shamra
5 years 3 months ago

Yum!! Meatza is awesome. I can’t wait to try this variation!

Meagan
5 years 3 months ago

I think Primal pizza would be better made with an almond flour or cauliflower or sweet potato crust.

Isis
Isis
5 years 3 months ago

no way! meatza is one of kind not requiring any carb base/crust

Dawn
Dawn
5 years 3 months ago

Looks great! I made a Primal pizza last night with almond flour crust (almond flour, salt, baking soda, olive oil, egg, spices – Gluten-free Almond Flour Cookbook recipe), topped with a little sauce, some leftover meatloaf (Everyday Paleo recipe – yum), onion, roasted red pepper, and a little cheese. It was delish and more importantly my two-year-old thought so too!

Bull
Bull
5 years 3 months ago

If you love onion like I do, instead of onion powder, coarsely chopped sweet onion adds more body to the “meatza”, and I love the extra crunch in the “crust”.

Primal Toad
5 years 3 months ago

I’ve never tried a meatza before and ive been primal for 14 months… thats going to change this week!

Mike
Mike
5 years 3 months ago

Cheese??? I guess my fundamentals came from a different source. I was under the impression that dairy was not paleo. Is it just cows milk to be avoided, or some modern part of milk processing we’re avoiding? Is organic milk OK? Or just goats milk? Fill me in people I’m still a relative newby.

Graham
5 years 3 months ago

Hey man – a little dairy here and there is okay for some people. Especially the raw, fermented options (fermented means cheese, yogurt, kefir, etc). Its something Mark Sisson calls a “sensible indulgence”. Some people are much more strict (sometimes out of necessity), but most people who eat primal/paleo throw in a little cheese or yogurt here and there and are none the worse for it. Somewhere on this site there is a “Definitive Guide to Dairy” that explains this in more detail.

Peggy
Peggy
5 years 3 months ago

Eating paleo/primal is like religion – everybody has their own version. There are no paleo police. You can choose whatever works for you & your body. Enjoy!
(I would like my meatza with lamb also!)

Jeremy | Art of Lifting
5 years 3 months ago

Eating paleo has made me feel so much sharper and more vibrant throughout my day. And the additional protein intake has helped me put on at least ten pounds of muscle, without a single change to my workout routine!

The only meatza I have ever had was at a friends house a few years ago. His “meatza” was really just a pizza loaded with ham, sausage, and pepperoni on it though. This is definitely a much healthier option. I look forward to trying it.

Maba
Maba
5 years 3 months ago

Looks amazing! Small meatza squares would make for awesome hors d’oeuvre.

Allie
5 years 3 months ago

Hey, good idea!

Nan Zitney
Nan Zitney
5 years 3 months ago

If you’re going to do it as hors d’oeuvres, before cooking the meat, use a pizza cutter to cut it into the size you will need.
You can make square meatballs like this too,(quicker than rolling balls) after scoring them to the size you want.
You’ll have to go thru them again after cooking, with the pizza cutter, but it’s just cooked meat juices you’re cutting.

wilberfan
wilberfan
5 years 3 months ago

Wow! Looks fabulous!! Gonna make it next week… Now, where on earth do I get “parchment paper”??

peggy
peggy
5 years 3 months ago

most large-chain grocers carry it now. It’s with the foil, freezer paper, cling wrap, etc.

Erin
Erin
5 years 1 month ago

I think it’s just called ‘baking paper’ here in Australia, yeah?

Virginia
Virginia
5 years 3 months ago

You get parchment paper in the regular grocery store. It’s usually near the aluminum foil and plastic wrap, although you may find some on the baking aisle. It REALLY helps with keeping foods from sticking to baking pans.

OperaDivaMom
OperaDivaMom
5 years 3 months ago

This sounds amazing! I bet it would be fantastic with artichoke hearts added as well!

Shaun
5 years 3 months ago

I have yet to get to making a meatza. I think I will do one with bacon first, but this recipe is going on the calendar for this month – sooner than later!

Mark
5 years 3 months ago

Never tried this before. It looks delicious! This is definitely on my “foods to try” list 🙂

Tatianna
5 years 3 months ago
Wow that looks amazing. Mark I think you are the only person in the world that doesn’t take a day off, I think it’s the energy you got from the Primal Living. For the past week or so I tried your approach to diet, ( not that I need to diet ). And I have to say I feel more energetic, vs before where I did consumed a lot of carbohydrates ( so I can have more intense workouts ). My energy levels went up with your approach, and I am going to stick with it longer to see how… Read more »
Allie
5 years 3 months ago

Omg. I wanna try this, it loos so good.

Allie
5 years 3 months ago

*looks

The Scientist
The Scientist
5 years 3 months ago

There are more benefits the longer you stay off grains/other starches and eat good protein (grass fed meat, wild fish, pastured eggs, etc.). It only gets better with time. For all the people I know who have switched to low carb and have gotten off of grains (including myself), it took about a month before they stopped getting grain/starch cravings altogether. I don’t even see starchy things as food any more. It’s just effortless.

2bcris
2bcris
5 years 3 months ago

I agree! I actually just got back from a baby shower where there was nothing but carbs! They had sad looking sandwiches (more bread than meat), a HUGE plate of bread with some sort of dip in a bread bowl, thin wafers and cake. Nothing looked appetizing! Good thing I had my primal breakfast of eggs, bacon, spinach and berries, I was COMPLETELY ok skipping out on lunch.

Brent
5 years 3 months ago

So delicious! I added thinly sliced tomato, and sprinkled with fresh ground pepper and dried basil.

Thanks for this, it’s one of my new favs.

Brent
5 years 3 months ago

BTW, it goes exceptionally well with this easy to make sauce:

http://www.elanaspantry.com/bbq-sauce/

Sue
Sue
5 years 3 months ago

I can’t stand mince meat. Would rather have a bready-type base.

Michele Chastain
5 years 3 months ago

Just made this for my husband, son, and myself tonight — used lean, hormone free ground beef, a little tomato sauce, red onion, gorgonzola cheese, kalamata olives, and crumbled bacon…Oh – My – Goodness — YUM!!!

Jeff
Jeff
5 years 3 months ago

Made it for dinner tonight. Only change was we added fresh tomatoes from the garden.

We just bought a fore quarter of beef so we have plenty of hamburger meat. Feels good having a small freezer 2/3 full of good meat.

andrew
andrew
5 years 3 months ago

Oh lord, this looks amazing. Definitely adding to the list of recipes I want to cook next.

Corinne Spiers
5 years 3 months ago

Our local organic farm shop sells packs of fresh buffalo mince and venison mince. They make for interesting gamier versions.
And anchovies! With tomatoes, olives and anchovies – my perfect meatza!

Keet
5 years 3 months ago

Praise be to Grok..that is AMAZING! This calls for a special trip to the store…gotta go…

Peggy The Primal Parent
5 years 3 months ago

This looks delicious. I’ve never even heard of these things. Thanks for posting!

Nannsi
Nannsi
5 years 3 months ago

Any ideas about how to hold the “crust” together without eggs? They are very unkind to my gut, and I can’t think of anything else that works as well as a binder.

Ashana
5 years 3 months ago

Maybe cheese will work…

Tamara
Tamara
5 years 3 months ago

Organic Ground Flax Meal!

Ashana
5 years 3 months ago

Awesome! Getting ready to cook. I didn’t have ground beef so I’m using goat… Lol hope it works!

patchooli
patchooli
5 years 3 months ago

can you make this without the eggs? i’m trying to avoid them because they upset my stomach.

patchooli
patchooli
5 years 3 months ago

lol. just saw the earlier question along the same lines. disregard my earlier comment 🙂

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[…] To quote the guys at Marks Daily Apple: […]

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5 years 3 months ago

[…] Recipe – Greek Meatza With Creamy Feta, Kalamata Olives and Red Onion – Mark’s Daily […]

Boris
5 years 3 months ago

I love meatza though i prefer some cheese as toppings! I am definently going to give this a try.

Aura
Aura
5 years 3 months ago

Has anyone made a meatza with no cheese? I want to hear if it’s still delicious …though I imagine it would be!

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[…] Greek Meatza with Creamy Feta, Kalamata Olives and Red Onion | Mark’s Daily Apple. […]

dani
5 years 3 months ago

This looks amazing, I’ve never thought to use meat as a “crust” before. Definitely going to have to try this

Prcs
Prcs
5 years 3 months ago

I made this last night so amazingly wonderful…but my parchment paper caught on fire while under the broiler LOL

Tamara
Tamara
5 years 3 months ago

OK that is funny! I think I’ll remove the parchment before broiling!

AimeeB
AimeeB
5 years 3 months ago

I used aluminum foil instead of parchment paper – works just fine and is not likely to catch on fire in the broiler!

Also used homemade sauce – 1/2 can of diced tomatoes; 4 or 5 garlic cloves, finely chopped; oregano to taste. Easy way to avoid the added sugar in many store-bought sauces.

Ron McCallum
Ron McCallum
5 years 3 months ago

Wow you could also do that with ground turkey or chicken and make it even leaner. I love this idea. I am going to try it myself and spring it on my wife when she comes home from work on Friday!!!

Jim B.
5 years 3 months ago

Looks awesome – I think it will be dinner tonight!! Seems like it needs some kind of appropriate veg side though…

robin
robin
5 years 3 months ago

delicious! made this for dinner and it was a huge success! now i’m thinking of all the meatzas we can make. thanks, mark!

Sabio Lantz
5 years 3 months ago

We just tried this. Calling it anything related to “Pizza” was a big disappointment to the kids. When we called it hamburger, they were willing to try.

It only tastes like hamburger off the bun to me — which I enjoy, but …

Lindy
Lindy
5 years 3 months ago

Made this for dinner tonight. Absolutely wonderful. Used half sausage/half gr. beef. Topped it with leftover mushrooms, artichoke hearts, onions and blk. olives. Didn’t have feta on hand but had a small amount of mozzerella and parm.

Jim B.
5 years 3 months ago

It was delicious! Thx!

Tamara
Tamara
5 years 3 months ago
My first first to MDA and I’m hooked! I picked up the book last night, then hit the grocery store for organic ground beef and turkey. Was going to make hamburgers, but didn’t want the buns. This is the PERFECT recipe that I was looking for! My husband is going to freak out! lol I was wondering…does anyone have the nutritional breakdown for this? Being new to the Paleo diet, do you need to count carbs (that what a co-worker told me). I haven’t even got past the first chapter of the book, but so far it lines up with… Read more »
Michael
Michael
5 years 3 months ago

Anyone, who can stomach ground goat, turkey, or chicken, is a really primal. I have never tried goat, but the other two are retched.

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