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| It's like a slice of live, this meat crust pizza. |
You can make this a small pizza for just you or a giant pizza to share by adjusting the amount of beef. Anyway you make it has the potential to be your favorite new recipe.
Ingredients
- 6-8 cloves of garlic
- black pepper
- 2 pounds of ground beef
- tomato sauce
- Mozzarella or Parmesan cheese, shredded, or Feta cheese
- sliced mushrooms
- sliced bell peppers (any color)
- Italian sausage, cooked ahead
- sliced pepperoni
- sliced onions
- chopped green onion
- chopped fresh basil
- chopped garlic
- Pre-heat oven to 400.
- Chop garlic and mix into ground beef; add black pepper at this point too.
- Flatten the ground beef as thin as possible into a circle; this will be the pizza crust.
- Place the meat on a baking pan.
- Bake the crust until the meat is cooked all the way through; do not let it get hard and tasteless by overcooking.
- Remove the crust from the oven and use a paper towel to dot off any moisture or oil on top.
- Spoon on favorite tomato sauce.
- Sprinkle cheese over sauce.
- Add veggies.
- Add pepperoni and/or sausage.
- Top with chopped fresh basil.
- Bake until toppings are bubbly hot.
Meat Crust Pizza in Restaurants?
I took photo of the pizza slice above and below at a restaurant Julie recommended, Roma, which is in East Hartford. The owner Emilia was a client of Julie's and she will make this pizza for you but you must call and order it a day or two ahead. There are two size options, we chose the largest and had plenty of leftovers to take home. Excellent service.
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| Meat crust pizza. |
Thank you so much for these recipe ideas and all your thoughts. I am so excited I found these blogs. I have been doing this since the end of September and it definitely works.
ReplyDeleteThanks for your enthusiasm about this blog. We all love to hear success stories, so join us with your story any time.
DeleteI made this pizza last night and it's delicious. I will make it again and again. Thank you so much.
DeleteThat looks delicious!!! Thank you for posting the recipe!! I am going back to Julie on Saturday, so I have the name of that pizza place written down as one of my questions!!
ReplyDeleteIt would be funny if we're in the same group - what time is your session with Julie? I'm going for 2pm.
DeleteI'll be there at the 10:00 group. ~Wendy :-)
DeleteI will be at the 10am group!! Theresa what time will you get there? I can wait in the parking lot to say hi if you would like! Wendy, I guess we are in the same class!!
ReplyDeleteJust curious, been waiting since 10/1/11 for opportunity to see Julie. Once you get in do you have to go for refresher classes and is it easier to get an appointment after you've been accepted initially (I see where people are calling one week for an appointment the next week). I love that I found this blog. I'm learning about the program while I'm waiting. Did you have to wait four months to get in? I called last week and now they say maybe February. I really want to get this started. Any info would be appreciated. Thanks so much and keep up the good work and info.
ReplyDeleteI called the last day of August and got in the end of October. Once you get the initial 3 classes done, they can get you in quicker for the refresher classes. I guess everyone is different. Some never go back for refreshers and make out fine, but others, like myself, need a refresher. I have not been to a refresher yet and I finished in November so I am quite anxious and excited for this class. Good luck, and keep us posted!!!!!!
DeleteMy experience was similar to Linda's. It took a few months after I called to get in the end of January last year. Julie is the only one who does this and I imagine the beginning of the year she has a long wait list. I went back three more times since then.
DeleteI'm not sure if I'm able to do a separate post, I couldn't figure out how... I found this recipe, it looks yummy. It's on my cook ahead list for this weekend.
ReplyDeleteFor some reason, I can't post it. Www.snackinginthekitchen.com. Broccoli and sausage muffins.
Wendy, you can find instructions on how to blog to this post here:
Deletehttp://friendsofthekeyhypnosis.blogspot.com/2011/11/how-to-post-to-this-blog.html
This blog has been extremely helpful. The recipes are great!
ReplyDeleteThanks alot
I wanted to share this recipe with you. I found it in the Costco cook book. I added the garlic and onions. Everyone loves it. It is legal and I eat it for breakfast too.
ReplyDeleteSpinach, Celery, Sausage and Pasta Soup
16 ounces any kind of sausage links
4 cups chicken broth
2 14 ½ - ounce cans diced tomatoes with basil, garlic, and oregano
2 cups thinly sliced celery hearts with leaves
1 cup uncooked small shell pasta
Salt and pepper to taste
4 cups Metz fresh Cello bagged spinach leaves
4 tablespoons freshly grated Parmesan Cheese
2 Tablespoons chopped fresh basil (optional)
1 onion chopped
2-3 garlic cloves chopped
1. Heat a large saucepan or soup pot over medium, heat. Remove casings from sausage; add sausage to the pan and cook, stirring to crumble, for 10 minutes, or until browned. Drain and return sausage to the pan.
2. Add broth, tomatoes, celery, pasta, and salt and pepper to taste to the pan; bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes, or until pasta is done.
3. Remove from heat and stir in spinach until wilted. Sprinkle each serving with cheese and basil, if desired. Serve with hot Italian bread.
It is legal without the pasta. Forgot to say that. I do make the pasta for my husband and friends who may want to add it but most don't .
DeleteThank you so much for this recipe! I am going to make several mini pizza crusts, so I can freeze them, and then when the family has their pizza, I can make myself my very own! Thank you!
ReplyDelete