This was the very first version of meatza pie. It has an Italian theme and can be baked with or without dairy. Reminded my husband of a meaty grain free lasagna.
Ingredients
The “crust”
One pound of ground lamb ( I would use half a pound if you want thinner crust)1 pastured egg
2 bacon slices (rashers)
The sauce
1 tablespoon of olive oil
10 ounces of crushed tomatoes from a jar. I only use these crushed tomatoes from a jar because canned tomatoes can leach bad stuff into the tomatoes.
½ a chopped onion
2 chopped garlic cloves or garlic powder to taste
Fresh or dried oregano
Salt to taste
The meatza “toppings” (You can substitute your favorite pizza toppings)
½ cup of chopped cabbage
5 romaine lettuce leaves
½ a cup of oxtail meat.
Optional: ½ a cup of mozzarella and Parmesan cheese.
Instructions
Line the sides of your pie tin or glass pie dish with bacon. If you don’t have either, you can use a shallow 8×8 baking dish to make a square meatza pie. If you are concerned about the lamb sticking, grease the bottom of the pan with a little bit of coconut oil or healthy fat of choice.
Using your hands, mold the ground lamb (beef will work also) into a crust shape that’s molded to your pie tin. Try to make it as even as possible but don’t obsess about getting it perfect.
Put the pie crust to bake into a preheated oven at 450 degrees for 20 minutes. Once the “crust” is done prebaking, you might want to carefully pour some of the grease and water from under the crust out into the sink or trash, but make sure to hold the crust so it doesn’t fall out as you pour out some of the grease. Use a dish towel so you don’t burn your hands.
In a pan saute some onions in olive oil. When the onions begin to turn translucent, add fresh or powdered garlic and saute for a few minutes.
Add the crushed or strained tomatoes. If your sauce is thick like paste like mine was, add a little bit of bone broth or water to thin out. If your sauce is too thin or watery, simmer it on medium low heat to evaporate some of the water and thicken the sauce. Remember, when you slice the pie, you don’t want watery sauce to spill everywhere.
Add in the chopped veggies/toppings to the sauce and cook until they soften. Add oregano, salt and any other herbs or spice you like in your pizza sauce.
Spoon the sauce into your pre-baked meat crust. Sprinkle cheese on top and put back in the oven for 15 minutes at 400 degrees. If your crust is thinner than mine was you might want to cut the baking time down to 10 minutes.
Let the meatza pie cool before slicing through it. Use a sharp knife and hold onto the pie tin so it doesn’t slide while slicing.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/07/28/sweet-potato-meatza-pie/