mexican meatza pizza.

I love Mexican. Like love love love it. Really, truly–I could eat it for every meal.

But I know myself–and I know my foods with no brakes. And greasy chips and white cheese sauce with chorizo fall into that category for me. Dang it.

These Mexican Meatza Pizzas are a quick and easy way to get my Mexican fix at home–without the baskets and baskets of chips. They’re easy to make–and Paleo, Whole30 and kid-approved. Boom.

I adapted this recipe from Mel Joulwan’s blog. Her blog is one of my favorites for Whole30 compliant (and delicious) recipes. Check her out.

Mel Joulwan’s Mexican Meatza

Ingredients:

Meat Crust

  • 1 pound ground beef

  • 2 teaspoons chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 2 cloves garlic, crushed (I just used 1 teaspoon jarred minced garlic.)

Toppings

  • 1/2 to 3/4 cup of your favorite salsa

  • Green bell pepper, cut into thin strips (I food-processed)

  • Red onion, cut into thin strips (I food-processed)

  • Avocado, diced (I totally forgot the avocado, whoops.)

  • garnish: fresh lime, chopped fresh cilantro

Directions

1. Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.
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2. Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan (I used cake pans, they work too.). Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.”
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Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.
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3. Assemble your meatza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa.
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Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
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4. Garnish your meatza. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.
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Serve these with a little side salad–and some extra salsa and guacamole. Yum. Enjoy.

7 thoughts on “mexican meatza pizza.

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