Mushroom Mackerel Meatza Recipe with a Pork Crust

In an effort to save Dave from his captors I’m posting this recipe to secure his freedom. Gluten free crust doesn’t have to be bland, take this pork crust for example. Just give this Mushroom Mackerel Meatza recipe a try. :)

Mushroom Mackerel Meatza RecipeI’ve made a few different Paleo pizza recipes and we’ve gone out to eat with the Paleo Chicago Meetup group to try a few different meatza’s around town but this time I wanted to try something new. I’ve had this can of mackerel staring back at me in the fridge for a while so I decided to give it a try on pizza.

Mushroom Mackerel Meatza Recipe

Jeff was a little leery about having fish as an ingredient but by the time he finished the entire thing, he wasn’t a skeptic anymore. The crust is made from ground pork and isn’t flimsy where you need a fork to eat it, although I have no problem eating my pizza with a fork.

Mushroom Mackerel Meatza Recipe

If you give this combination a try, let me know what you think and if you make your own meatza don’t forget to send me a pic. :)

Mushroom Mackerel Meatza Recipe

Mushroom Mackerel Meatza Recipe with a Pork Crust

Ingredients

  • 1 1/2lbs ground pork
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt, plus more on top
  • 1/4 teaspoon ground pepper
  • 1 organic egg
  • 6oz tomato paste, canned
  • 1 cup onion, chopped
  • 1 cup baby bellas, sliced
  • 8 cloves garlic, minced
  • 4 3/8ozs canned mackerel in organic olive oil, fillet
  • 2 green onions, sliced
  • 1/4 cup organic spinach, sliced
  • garlic powder, to taste

Directions

  1. Preheat the oven to 375°F.
  2. In a medium-sized mixing bowl add ground pork, oregano, sea salt, black pepper and egg. Using both hands, dig in and blend everything together – don’t forget to remove your rings. :)
  3. Lay a piece of parchment paper across a circular or rectangular rimmed baking sheet or pizza stone. Pour the pork mixture onto the parchment paper and use your hands to 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 pork, avoiding tearing the meat. 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 and have as a snack.) Note: The pork crust will shrink slightly once cooked.
  4. Bake pork in the oven for 10 minutes.
  5. Remove from the oven. Use a paper towel to pat any excess fat away, then flip the pork crust over using the parchment paper to help. Discard parchment paper.
  6. Bake pork crust for another 5-7 minutes.
  7. Remove crust from the oven and let rest 5-10 minutes.
  8. Spread tomato paste around crust evenly. Pour olive oil from mackerel over the tomato paste.
  9. Add toppings in this order: white onions, baby bellas, garlic, mackerel, green onions, spinach and a sprinkle of sea salt and garlic powder across the top.
  10. Return to the oven for 7-10 minutes more.
  11. Take out of the oven, slice and serve.
  12. Enjoy! :)

Finish off the meal