Thursday, August 26, 2010
This is not an original idea--in fact I don't know where it began even. I had stayed away from it, assuming it would just taste like a pizza burger which I could easily make on my George grill. But, I am working on the next Diner newsletter, and it is featuring all sorts of pizza recipes. I thought maybe I should try this one out to see. It is really popular with the paleo eaters.
The basic premise is that rather than a high carb crust--or even a low carb crust, you fashion a pizza base from ground beef itself. Some recipes have sausage too, but I wanted something with less grease. The leaner the ground meat, the less mess to deal with. Start with about half a pound of beef per adult appetite. 2 pounds should fit an average sized cookie sheet. We have only three at home tonight, so mine didn't go to the edges. I poked and prodded it thin, then baked it. Then drained, and on went the toppings. A bit in the oven again, and I had happy men! It works for all dietary restrictions we have going on in the house right now too. That makes for a happy mom.
2 pounds lean ground beef (or any combo of beef, sausage or turkey)
1/2 cup parmesan cheese
1 teaspoon Italian herbs
Tomato Sauce or Spaghetti sauce with low sugar.
Toppings of your choice
Blend the herbs and cheese by hand into the meat. Spread the mixture evenly onto a cookie sheet. May extend to the edge, or may not, depending on size of pan. Just be sure the cookie sheet has a rim to collect fat. Cook the meat at 400 degrees for about 10-15 minutes. It will shrink considerably in the pan. Remove and drain grease. Top with your choice of veggies. I used onion, red bell pepper, and mushrooms. Over this, grate cheese. Return to oven until cheese melts and veggies tenderize.
I used a delicious pasture fed cheese, and it was really nice. I love using sharp cheeses because you don't need as much. Since Christian is on a special diet, I made the pizza sauce from scratch. This is much better than I expected it to be. I simply added a spoonful of jarred minced garlic to about 2 cups of tomato juice. I simmered this on the stove for about 30 minutes. It reduced to a sweet, thick, garlic infused sauce that really made this dish stand out. I meant to add some fresh basil to it, but it was so good when I tasted it that I didn't bother.
I chopped more onions, peppers and mushrooms than would fit on my "crust," so I added the veggies to the lettuce for a nice Italian salad on the side. Move over Mazzio's!