A while back an interesting recipe came through Jeff’s inbox. He was intrigued so he emailed it to me right away. Although we’re both big fans of my Primal Pizza, a Paleo Meatza Recipe sounded so unique, we just had to try it.
When Jeff’s birthday came around I whipped up 2 pizzas, a Primal Meatza (Primal rather than Paleo because I included two types of cheese) and a vegetarian pizza since Jeff’s parents were coming by for his birthday (and his mom is vegetarian). Also, it didn’t hurt to have a backup plan just in case the meatza didn’t turn out. ;)
Turns out you can now order Meatza at Lou Malnati’s! We gave it a try with the Chicago Paleo group but it’s quite the secret since it’s not reaaallly listed on the menu, so you have to be in the know. Just ask for the crustless pizza and you’ll get a delicious meat-crust pizza.
I’m personally not a fan of Lou’s, I’m more of a Giordano’s deep-dish fan (if we’re gonna splurge on some non-paleo pizza) but I have to say the Meatza was pretty damn good and filling too!
With 2 pounds of ground beef and almost a half pound of chorizo this makes for quite the hardy meal. More of a thick crust, rather than thin, but delicious regardless. Let me know what you think and if you’re not a beef fan, try some of my other pizza recipes (links down below). :)
- 2 lbs grass-fed ground beef
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1 egg
- 1/2 cup parmesan cheese,freshly grated, optional
- 3/4 teaspoon sea salt
- 1/4 teaspoon coarse ground black pepper
- 6 ounces tomato paste, canned
- 7 1/2 ounces chorizo
- 5-7 fresh basil leaves
- 2-3 slices of green pepper
- 2-3 slices of red pepper
- fresh mozzarella cheese, sliced thin (optional)
- 1 green onion, sliced
- oregano, to taste
- Pre-heat the oven to 450°F.
- Combine ground beef, onion, garlic, egg, salt, pepper (and parmesan cheese, if using) in a large sized mixing bowl. Using both hands, dig in and blend until well combined (don’t forget to remove your rings). :)
- Lay a sheet of parchment paper across a pizza stone or rimmed baking sheet. Pour the beef mixture onto the parchment paper and using your hands, flatten the meat as thinly as possible. Once you’ve done as much as you can with your hands, wrap a wooden rolling pin with parchment paper and roll the meat, avoiding tearing. If you want to go the extra mile and really make it look perfect, use a butter knife to trim any excess meat around the edges so the circle or rectangle is how you’d like to present it. Set the excess meat aside to cook for a snack. Note: The meat crust will shrink once cooked.
- Bake for 10 minutes.
- While the “crust” is baking cook the chorizo in a skillet.
- Remove the meat from the oven, be carefully of the juices. With a paper towel soak up the juices then use the parchment paper to help you flip the crust.
- Drop the oven to down 350°F.
- Spread tomato paste around the crust followed by the chorizo, basil leaves and slices of red & green pepper.
- Top with thin slices of mozzarella cheese a sprinkling of green onion and dried oregano and pop back in the oven.
- Cook for 10 minutes or until the cheese is slightly browned.
- Cut slices and serve.
- Enjoy! :)