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Dinner and a Movie™: Meatza Pie and the Vancouver Olympics

Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions – like Valentine’s Day’s Austin Marathon cheer zone – we don’t make plans with other humans on Sundays. It’s our day to sleep late, do laundry, cook for the week, read books, make plans to conquer the world, … or scrap all of that and just lie on the couch to watch Sunday sports. 

Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, but Paleo-Zone-friendly and free.


This week, we had Meatza Pie and watched the 2010 Vancouver Olympics. In honor of the Olympics, I give myself a Gold medal for the dinner, and Dave a 9.9 for eating style. The Olympics get a perfect-10 for the awesome competition and inspiring athletes. The South Austin judges give the music chosen by the ice skating pairs teams a meager 2.4 (out of 6.0) and to the increasingly annoying and stunningly lame commercials, we award just a 1.4.

A few things you should know before reading further:

1. My recipe for Meatza Pie below is adapted from this blog post called Meatza Meatza which is grain-free, but includes lots of cheese. Sorry, cheese. You’re not welcome here.

2. When the Olympics are on TV, I am parked. Even for sports I “don’t really care about.” I’ve always loved the Olympics, but now that I’m an athlete myself, my admiration for the Olympians has increased beyond all reason. Now that I know how hard it is, for example, to skate our little Roller Derby track for a 2-minute jam, I have a much better idea of what Apolo Ohno is doing during his Short Track race.  While watching the male partner in a skating team throw his tiny female partner across the ice, Dave and I wondered if we would be capable of catching and throwing a sandbag while on ice skates, let alone looking confident and graceful while doing it (and wearing sequins)!

3. Penzeys Italian Sausage Seasoning and Penzeys Pizza Seasoning will change your life.

Our Menu
Meatza Pie w/ Red Peppers, Broccoli, and Homemade Tomato Sauce
Kale Chips
Raspberries & Cream w/ Chocolate Pecan Red Tea

The Movie: The 2010 Vancouver Olympics“The most important thing in the Olympic Games is not winning but taking part; the essential thing in life is not conquering but fighting well.” – Pierre de Coubertin (founder of modern Olympic Games)

My favorite Olympic moments so far:

  • Watching Kearney and Bahrke win Gold and Bronze, respectively, in women’s moguls. They were so obviously filled with joy and were, of course, totally badass at their sport.
  • Working in the kitchen and hearing Scott Hamilton’s voice on the TV in the other room and getting really excited to see Johnny Weir skate.
  • Being totally stressed out by the Short Track race and seeing Apolo Ohno celebrate his Silver medal finish  (instead of pouting over the missed Gold. I HATE pouting over the missed Gold.)
  • Biathlon = cross-country skiing and shooting = BAD.ASS.
  • Dave and I screaming at the TV, “Stop looking behind you! Stop looking behind you!” as American Johnny Spillane was streaking toward the finish line at the end of the Nordic Combined medal race, only to be passed with a margin of four-tenths of a second by French athlete Jason Lamy Chappuis. Johnny Spillane’s Silver medal (awesome Silver medal) is the first EVER Nordic combined medal for an American. Video here; totally worth watching.
  • Both announcers, yelling simultaneously, “And he sticks it!!!” with XTREME enthusiasm during a jump in the men’s moguls competition.

RECIPES
The following recipes make enough for two people, with a little Meatza Pie leftover for a snack or lunch the next day.

Meatza Pie
Enjoy the delicious flavors of pizza, without the poison of regular crust or the high-fat, potentially sugar-craving inducement of almond flour crust.

Ingredients:
1 lb. ground beef
1 tablespoon Penzeys Italian Sausage Seasoning*
1 cup fresh grape tomatoes
2 teaspoons coconut oil
1 teaspoon Penzeys Pizza Seasoning
assorted vegetables for topping

*If you don’t have Penzeys Italian Sausage and/or Pizza Seasoning (yet!), you can substitute some dried oregano, a sprinkle of hot pepper flakes, salt, pepper, and some garlic powder. It won’t be exactly the same as mine, but it will still be tasty.

Directions:
1. Preheat oven to 400F.

2. Mix ground beef and sausage seasoning until well-combined.

3. Press the meat into a 8- or 9-inch round pie pan or into a rectangular roasting pan. Try to make it an even thickness. Bake for 10-15 minutes, until the meat is cooked through and the edges are starting to brown.

4. While the meat is baking, chop the grape tomatoes. Heat the coconut oil in a skillet, then add the tomatoes and pizza seasoning. Sauté until the tomatoes are very soft and the sauce is starting to thicken. Set aside.

5. Prep vegetables. Steam or sauté veggies of your choice until they’re tender. I used a little leftover frozen collard greens, steamed broccoli, and red pepper strips that were stir-fried in a really hot pan with garlic powder.

6. When the meat is ready, spread with the tomato sauce and top with your veggies. Pop it back in the oven for 10-15 minutes, or until it looks delicious.

Kale Chips
I was skeptical of the kale chips until I tried them. And I know they don’t look like the answer to your snacking prayers, but I’m telling you: They’re really good. They’re salty, crispy… and if you leave ‘em in the oven long enough, they mimic the taste of the burnt edges of potato chips. (Y’all know how I like all my food on the verge of burnt!) These are very, very good and – important for me – taste like “junk food.” But they’re not! They’re kale! Kale, people.

Ingredients:
4 cups raw kale, washed, dried, torn into 2-inch pieces
1 tablespoon coconut oil, melted, or olive oil
salt

Directions:
1. Place kale in a bowl and toss with oil.

2. Spread the kale on a baking sheet in a single layer and sprinkle generously with salt. (For a BBQ chip flavor, add a sprinkle of chili powder and paprika.)

3. Bake in a 350F oven for 7-10 minutes – keep an eye on them! (If you’re making the Meatza Pie, too, you can bake the chips and Meatza Pie together, then let the chips cool and crisp up while the Meatza Pie is baking for the second time.)

Raspberries & Cream

Ingredients:
2/3 cup fresh raspberries
4 tablespoons coconut milk
a sprinkle of dried, unsweetened coconut

Directions:
1. Place 1/3 cup raspberries in two dessert bowls.

2. Pour 2 tablespoons in each dish and sprinkle with coconut.

3. Place in the fridge while eating the Meatza Pie and Kale Chips so the berries and cream and get very cold (and the coconut flakes can soak up some of the coconut milk and become tender).

A note about the Chocolate Pecan Red Tea: It’s made by the Republic of Tea, “exclusively for Central Market.” We picked some up over the weekend while the sample pushers at Central Market were hawking chocolates galore. It’s very delicious, caffeine-free, and contains no sugar or calories or anything except essence that flavors the hot water. I tried to find it online and had no luck, but the Republic of Tea does have other interesting-looking chocolate teas.

Step-By-Step Photos

The meat crust, ready for the oven.

 

Homemade tomato sauce… takes about 5 minutes and it’s 100% sugar- and junk-free.

  

The meat crust after the first round of baking.

  

The meat crust, topped with sauce and prepped veggies.

  

The finished Meatza Pie. Note the nice, crispy brown edges.

 


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23 Responses to “Dinner and a Movie™: Meatza Pie and the Vancouver Olympics”

  1. meghan says:

    Trying this as soon as I can get to the butcher and get ground beef! YUM. Although I may also try a personal pan version since I have about 2 patties worth already in the freezer, now that I think of it.

    Have you ever tried the raspberries frozen? I do it with blueberries. When you pour the coconut milk over the frozen fruit, it freezes as well and gives everything a nice ice cream/sherbert-y consistency. Good stuff.

  2. Barbara says:

    You are a cooking Goddess! This look Yumtastic!

  3. Catherine Hart Rebholz says:

    Once again, your recipes have me super excited to get in the kitchen. I swear, I think your recipes have single handedly been responsible for me finally loving a trip to the grocery store. A million times thank you!

  4. Melissa 'Melicious' Joulwan says:

    Meghan –> I had frozen blueberries with coconut milk today. Heavenly!

    Catherine –> I just had the leftover Meatza Pie for lunch with satueed kale on the side. This one is a big winner. My recommendation: make a double batch on a flat plan. It's really tasty.

  5. Melissa 'Melicious' Joulwan says:

    I want to share a question I got via email and my response…

    Question from Chelsea: " I noticed that the two Penzey's spice mixes you listed both have sugar in them. Are you aware of that? Is it a minor Dino-Chow infraction that you ignore? I -love- Penzeys, but a noticed a lot of their mixes are laced with sugar, and their amaaaazing salad toppers mostly have parmesan cheese in them. Guess I was just curious to see what you thought – I've been dino chowing it since last summer, and since then I've really been noticing sugar showing up in some strange places on the ingredients list."

    My response:
    Yes, I know they both include sugar, but I look at it this way: if I use 1 tablespoon in the entire recipe, in the case of the sausage seasoning, it's a negligible amount of sugar because the whole recipe makes four servings. Even if that was one whole tablespoon of sugar, which it's not, that would still only be 4.2 grams of sugar per serving. I can live with that, since the rest of the recipe is made of such great ingredients.

    But it's a valid question, and I think everyone needs to decide for themselves what works best for them.

    And yes, labels are shocking! Which is why Sunbutter, the Penzeys spice blends, coconut oil, coconut milk, olives, olive oil, and frozen vegetables are the only packaged foods I buy. You should hear my rant on soy beans and corn syrup — I can do about 10 minutes with barely a breath ;-)

  6. Tanya says:

    where have you been all my life??? :) i just made this dinner tonight and seriously…too die for. who knew kale chips were so delicious!!!

  7. Melissa 'Melicious' Joulwan says:

    Tanya –> Hooray! So glad you enjoyed it! Happy eating!

  8. Judi says:

    HOLY HOLY HOLY GRASS FED COW!!! The kale chips are amazing….I'm pretty sure that my life just improved by at least 10% and I'm an accountant so that statistic is accurate lol! Thank you so much for the great recipes and I can't wait to buy the book…and yes I did the survey :) Take care!!

    Judi

  9. Melissa 'Melicious' Joulwan says:

    You're so nice, Judi! Glad you like the kale chips — I totally LOVE them, too. They come in really handy when you want a salty snack. Thanks a ton for the cookbook support and filling out the survey!

  10. Mindy says:

    I read about the kale chips last week and wanted to try them. Last night, I tried…but was too lazy to look up the instructions. Suffice to say, tossing kale into hot oil works, but it's dirty and dangerous–the oil explodes! I'll try again with the sane and safe baking method.

    Can you save kale chips for a day or two, or are they best eaten immediately?

    Thanks for the recipe!

  11. Melissa 'Melicious' Joulwan says:

    Mindy… good luck with the oven ;-)

    They taste best when eaten almost immediately… they only hold up for about 30-60 minutes before they start to lose their crispness.

    • Jodi says:

      If you put the Kale chips in brown paper lunch bag, they last for a couple of days and stay crispy. From personal experience.

  12. Becka says:

    Melissa, thank you for this recipe. I had it with my family tonight and my three very picky children happily ate their with spinach. I also sprinkled theirs with cheese, but mine was loaded with the suggested veggies and I adored it. I did use my fall-back super easy to make tomato sauce though. Since I actually took my recipe from someone else, I will give credit where credit is due and post a link.
    http://goddesshobbies.blogspot.com/2009/08/preserving-food-roasted-tomato-sauce.html

  13. Mindy says:

    Update… In the month since my kale explosion, I've become a crispy kale convert–and brought a tribe along with me. My paleo-suspicious 13-year-old likes it. My best friend's kids request it. An I-don't-eat-vegetables friend loves it. Crispy kale rules! :)

  14. Melissa 'Melicious' Joulwan says:

    Mindy –> Glad to hear it! Way to make veggies appealing to a tough audience! I have a new, similar Brussels Sprouts recipe to share soon… and when I took the sprouts out of the oven, I made myself some kale chips as a reward. Salty goodness!

  15. […] Bar Redux: Making a Better Bar | Mark's Daily Apple kale chips are easy to make and last well, Dinner and a Movie meatza and kale chips if you make them from "red" kale, the stems dont make good chips but theyre yummy steamed […]

  16. Jessica says:

    I’ve been thinking about kale chips all day!! Making them now and i’m literally looking at the clock every 30 seconds…1 minute 43 seconds left! Thanks for this awesome recipe!!

  17. […] food: Egg/hamburger/pepper scramble Chocolate chili, sweet potatoes Cod fillet, toasted kale Few […]

  18. I was suspicious of kale chips too, but just started my first whole30 and thought I’d give them a try… HOLY YUM! I was stunned at how tasty they are! I have a small jar of them with me today at work and I’m looking forward to snacking them later!

    • Mel says:

      They’re crazy good, right?! Happy snacking to you!

      • So I made the meatza pie last night… Pretty tasty! But my tomatoes didn’t really turn into a sauce. I had about 1 cup of grape tomatoes, but wanted to take your advice and make a 9×13 pan so I added about 1 cup of roasted red peppers. Pretty sure I used around a tbsp of coconut oil (AMAZING to cook with!) The tomatoes and peppers got super tender, but never sauce like. Looking at your photo above I’m wondering if I just didn’t have enough tomatoes/peppers. Super tasty anyway! :)

  19. […] -Shepherd’s Pie (didn’t get to this last week) -Meatza Pie (didn’t get to this last week) -Maki Rolls -Rogan Josh (not a person) -Egg Foo Yong and […]

  20. […] and more meat and veg in next time though!  I’m excited about tonight’s meal–Meatza Pie and our appetizer feast for the Superbowl on Sunday!  Will definitely have to remember to take some […]

  21. Kelly says:

    Just made kale chips for the first time tonight and YUM! My husband is more of the salty snacker, but both of us love them! I’m sure that they will be all gone tonight!

  22. Danielle Rosenthal says:

    I just made kale chips for the first time and my 12 year-old daughter (who I have to force feed veggies) mooched them all. Had to make a second batch. :-) Thanks!

  23. […] was pleasantly surprised by this for “Meatza Pizza” recipe from Melissa on theclothesmakethegirl.com. Frankly, while I was making it I was a bit […]

  24. […] The Clothes Make the Girl’s Meatza […]

  25. […] got the directions for cooking the meat crust from The Clothes Make The Girl. But I use my own seasoning and tomato sauce for the recipe. We also like ours with a bit of raw […]

  26. Rebecca says:

    I know this recipe was posted years ago but am hoping that somehow you’ll still see my question. Will the kale chips turn out just as good if I use the baby kale that comes prewashed in a bag and is sold at Costco?

    On a side note, your Chinese 5-Spice Pork Spare Ribs are a weekly staple in my house! Thank you for making Whole30 compliance a breeze!

    • Mel says:

      The pre-washed kale should work just fine, but if there are any thick ribs, you’ll want to remove them from the leaves.

      Glad you’re enjoying the 5-spice ribs! Happy Whole30-ing!

  27. […] egg. I’ve found the Well Fed cookbook to be incredibly helpful, too– we made the “Meatza” last night (ground beef crust with sauce and veggie toppings, and the kiddos got cheese on […]

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