Regardless of who you are cheering for this weekend, we wanted to inflate the overall appeal of your halftime snacks with one of our favorite recipes. In other news, this Sunday also marks day 28 of our Whole 30. There are some really incredible results and stories building from the 25+ folks who have joined in through the gym. I’m especially enjoying my new relationship with coffee. Normally, I’m dousing my morning cup with enough heavy cream to see my appetite through to lunch. This makes is really easy to throw the entire cup back in two or three gulps. Drinking black coffee has forced me to sip it again and savor the bitter flavor (I really enjoy bitter).
One recipe I’ve been playing around with during this Whole 30 is our Meatza recipe. Let’s face it, meat crust deserves a culinary adventure to broaden its potential. I think this recipe should have its own 30 second spot during halftime. Who smells kickstarter campaign? Seriously, this is a perfect ‘meal turned appetizer’ if you have friends coming over. Just cut into bite size pieces and platter them up!
We still get a pretty big laugh out of the fact that our first cookbook somehow ended up in the vegetarian-vegan section of some bookstores. This despite having a fried chicken recipe on the cover. Perhaps this recipe should have graced the cover of Quick and Easy. This dish is really hard to mess up. Be sure to drain off the liquid from your pan before you adorn the meat “crust” with your other ingredients. We like to get ultra carnivorous and throw some sausage or bacon on top, along with the veggies. The options for what goes on top are limitless. Have fun adding your own spin with the toppings.
- 1 teaspoon olive oil
- 2 pounds ground beef
- 1 large egg
- 1 tablespoon arrowroot powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- One 16-ounce can diced tomatoes
- One 8-ounce can tomato paste
- 4 cloves garlic, peeled and minced
- 1⁄2 cup thinly sliced button or baby bello mushrooms
- 1⁄2 cup roughly sliced onion
- 1⁄2 cup thinly sliced green bell pepper
- 1⁄2 cup pitted black olives, sliced
- Salt and freshly ground black pepper, to taste
- Preheat the oven to 350°F. Coat a sheet pan with the olive oil.
- Combine the beef, egg, arrowroot powder, onion powder, oregano, thyme and garlic powder in a large bowl and mix thoroughly.
- Roll the beef mixture out on the prepared sheet pan to 1⁄2-inch thickness. Be sure the thickness is consistent.
- Bake the beef for 10 to 15 minutes, or until it is cooked through.
- While the beef is baking, combine the diced tomatoes and tomato paste in a medium bowl.
- Remove the beef “crust” from the oven and drain off the liquid.
- Cover the “crust” with the tomato sauce, and then spread the garlic, mushrooms, onions, bell peppers and olives on top. Sprinkle with salt and pepper, if desired, and continue baking for another 5 minutes, or until the veggies are cooked.
- Remove the meatza from the oven, garnish with cilantro, allow to cool a bit and serve.