Tuesday, September 28, 2010

Meatza Pizza Courtesy of Doreen

Wow, all the OFL's are active today! I'm barely keeping up with posts for everyone on here. Anyway, this is the recipe that Doreen uses for meatza pizza. Like the last recipe, this looks so versatile that you could put just about anything on it- as much or as little. But, it would be an excellent way to get those veggies carbs up!

 Meatza Pizza

Here is the meatza recipe (of sorts, I kind of improvise alot)

Meatza Pizza
•About 1¼ to 2 lbs. hamburger - (up to half can be Italian sausage)
•1 teaspoon salt
•½ teaspoon pepper
•1 ½ teaspoons garlic powder
•2 teaspoons oregano and Italian spice
•Sugar free spaghetti sauce or pizza sauce
•Cheese,mozza, grated
•Pizza toppings such as mushrooms, green or red pepper, onions, pepperoni, salami, etc.
Mix the meat, salt and spices together(save some of the Italian spice for later), and spread the meat out on a baking sheet with sides (such as a jelly roll pan). I cover my pan with tinfoil to make clean up easier. You want the meat spread thin, but without holes. Sometimes I make it in a sort of oblong with rounded corners. I sprinkle more spice on top before baking. Bake in a 375° F. oven for about 10 minutes or until done. Pour off the grease regularly. When done cover the meat with sugar-free pizza sauce or spaghetti sauce (in most places the spaghetti sauce is much easier to find, and works great). Cover with your choice of pizza toppings - we like the hot pepperoni and lots of veggies and the grated cheese. Bake again until cheese is melted and browned. Before serving I slice fresh tomatoes and put them on top then sprinkle with a little parmessan cheese.

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