STOVE TOP MEATZA PIE
Starting at the beginning of this month Captain and I began our annual food consumption reset. I don’t like calling it a diet although to some it will seem severely restricting which in my mind is what some diets seem to be all about. The Whole30 plan is meant primarily for people who have dietary issues such as gluten or dairy or other intolerances. We have none that we are aware of and since we don’t, I’m not comfortable about restricting certain food groups entirely but 30 days gives us the chance to reassess our habits and tweak areas where we may have slipped a bit. We do eat well and for the most part we eat fresh whole foods as much as possible, avoiding processed things, but as retirees we tend not to be as active in the winter months and sometimes we overindulge. So this reset has become our way of rebalancing what may have crept into our lives since the boat came out of the water in the fall.
I won’t do as I did last year and post every two days what we are eating, featuring new galley recipes, but if you are interested you can start here on our day zero, the day I provisioned and stocked the refrigerator and pantry then click ahead for each post. We ate extremely well for those 30 days and it was fun designing recipes around our limitations (you can read more about Whole30 here) in spite of the no dairy-grains-legumes-sugars-alcohol fly zone. The one thing we took away from last year, aside from dropping a few pounds, was that we no longer drink coffee with milk. Don’t even miss it. But never fear, there will be recipes from time to time featuring non-compliant ingredients (sweet things and ooygooy cheesy things) because I have a long list of delicious dishes ready to publish that were made pre-reset.
So all that being said I have a new recipe for you that is an interesting take on pizza. Remember no grains means no crispy chewy crust and no cheesy topping.
I started with lean ground beef to which I added an egg and some seasonings.
I then pressed the mixture into the Omnia cooking pan. For you conventional oven people a pie plate works very well too.
While the meatza base was cooking I chopped some toppings. Feel free to be creative. For this one I kept it more traditional but I can see maybe a more Greek version using ground lamb as a base with Greek inspired toppings (grilled veggies, tomatoes and a variety of chopped olives with a drizzle of tzatziki) or why not Asian using ground chicken as a base (add ginger, sesame seeds, mushrooms, water chestnuts and bean sprouts, sriracha and a drizzle of sesame oil)?
Super easy and the perfect amount for two.
Captain said it was an interesting cross between meatloaf and pizza.
- 1 lb lean ground beef
- 1 egg
- ½ tsp salt
- ½ tsp ground pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp dried oregano (or fresh)
- 1 tsp dried thyme (or fresh)
- ½ tsp chili powder
- 1 healthy pinch chili flakes
- Hot sauce (I used Frank's because of the ingredients. Most sauces have sugar in them)
- Topping of choice (for this I used chopped drained artichoke hearts, sliced red onion, sliced red pepper and chopped sun-dried tomatoes with some fresh basil)
- Balsamic reduction to drizzle.
- Mix meat, egg and seasonings together well.
- Press firmly into cooking pan, pressing up along the sides of the pan.
- Place pan covered on heated Omnia base plate and cook on high for 5 minutes, then turn down heat to medium low and continue cooking for about 15 minutes until juices run clear.
- If using conventional oven method, cook uncovered in a 350 deg oven for same amount of time.
- Remove from heat and let sit for 5 minutes and let the juices re-absorb.
- If there is too much excess juice or fat at the end of that time, simply drain off.
- Brush meat base liberally with hot sauce.
- Dress with toppings of choice, slice and serve.