It’s been a while since I made a good meatza, so I decided it was about time to bring it out again. I love how simple it is to make and seriously, meat crust? Yes, please. This time around though, I decided to switch it up. By the way, have you ever seen my original meatza post? It’s from the very early days of my blog (not that my blog is that old though) when I was still using way too small of pictures. I guess it’s kinda neat to reflect where I was then to where I am now. Funny too.
I highly suggest the runny poached egg on top. It makes this meatza extra special. Plus, an egg on top of anything makes it that much better. I also believe that about avocado and bacon. Those three foods take any meal to the next level of awesomeness.
Feel free to double this recipe and make it in a 9×11 or 9×13 pan as well. I sometimes make a double batch of meatza, but I only had one pound of ground meat this time around. Work with what you’ve got!
- 1 lb dark meat ground turkey (or other ground meat)
- 1 egg
- 2 Tbsp taco seasoning (I like the kind in bulk at Whole Foods — no sugars or junk in it)
- Pinch of sea salt, optional
- 1/2 – 3/4 cup fresh salsa
- 1 – 2 tomatoes, sliced
- Red onion slices, to taste
- 1/4 – 1/3 cup olives, sliced
- Mixed greens or sliced lettuce leaves for serving
- Fresh guacamole for topping (I used Whole Foods house-made)
- Poached egg for topping, optional
- Preheat the oven to 350 degrees F. In a large bowl, mix together the ground turkey, egg, taco seasoning and sea salt (if using) with your hands. Pat mixture into an 8×8 or 9×9 pan. Bake for 15 minutes.
- Meanwhile, prep your veggies. Slice your tomatoes, onion and olives.
- Once meat crust is done baking, top with salsa (that’s your sauce) and vegetable toppings. Put back in the oven for 5 more minutes at 350 degrees.
- After the 5 minutes, turn on the broiler at 450 and let the meatza cook for 5 – 7 more minutes.
- Slice and serve atop of lettuce (I used red leaf) or mixed greens. Top with a poached egg, if desired, and guacamole.