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 and go for a Mexican meatza. 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).
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. Am I right?
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 ground turkey (or ground beef)
- 1 egg, preferably pasture-raised
- 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 or mixed greens. Top with guacamole and a poached egg, if desired.