Mexican Meatza

www.onceamonth meals.com

heartweed: we use ground beef as the crust to our pizzas all the time and then just top with whatever toppings we feel like. Here is a recipe to give ya some idea. Make it your own by adding your own toppings. 

Prep 15 min | Bake 30 min
Makes two 6-inch individual meatzas, enough for 2-4 servings

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

Toppings:
1/2 to 3/4 cup of your favorite salsa ( gonna try this but we usually use citric acid free tomato paste)
Green bell pepper, cut into thin strips
Red onion, cut into thin strips
Avocado, diced
garnish: fresh lime, chopped fresh cilantro

Directions:
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. 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.” 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.

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. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

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.