Sharing Recipes-This one is from Joe

Hey Kim—

Since becoming “primal” I have had a pretty easy time dealing with the cravings (27 years of pasta is easier to ignore than I thought it would be!) but the one thing I can’t seem to shake is the desire for a good piece of pizza! So, when I find some free time I like to scour the various primal websites for new recipes to keep me living according to our true nature. I am a huge fan of Mark Sisson’s site and from there I found the personal blog of another primal (www.castlegrok.com) and for the most part his blog is... meh. However, he does have a few really tasty looking recipes on there, particularly one for meatza. Meatza, for those of us not in the know (I was one of them as well) is a pizza that uses a meat source for the crust—pretty crazy, I know! However, it sounded really good, so I went ahead and tried it and HOLY BURPEES was this sucker tasty! I’ve got some pics and the directions accompanying for anyone interested. Hope you enjoy!

Chicken Crust Pizza (aka Meatza)

Ingredients:

·       36 oz of raw chicken

·       3 eggs

·       1 Tbsp. of red palm oil (I didn’t have r.p.o. so I used Sesame oil and it was WONDERFUL-fabulous flavor/aroma)

·       2 Tbsp. of melted butter

·       Various spices for crust/sauce

·       1 small can (I think they’re 5-6oz) tomato paste/small bit of water to loosen paste

·       Cheese of choice (if you’re still eating dairy)

·       Butter for greasing cookie sheet

·       Cookie sheet for baking

Directions:                        

·       Take the raw chicken and slice into small pieces (about 1” square) and place in to blender or food processor to puree. This was much easier than I thought it’d be.

·       Place pureed chicken in mixing bowl. Add eggs, spices (I used 2Tsp garlic salt, 1Tbsp ground pepper, 1Tbsp dried parsley) and oil. I also added 2Tbsp of melted butter for a bit of added fat.

·       Prepare your cookie sheet by greasing generously with fat of choice (I used butter) this is very important if you want your slices to come off in one piece.

·       Place “dough” on sheet and spread out to desired width/thickness (I had a solid 12” by a good ½ inch thick crust)

Comments

[Dave]

Good stuff Joe, did you top it with anything, veggies, mushrooms, more meat! I really enjoy Mark's Daily Apple as well, its on my favorites list on my work computer, and I find myself looking over my shoulder alot so as not to get caught. Its a great source of info with a really good variety. Good to hear you're livin primal, someday when I don't live with the parents and have control of my pantry I'll make the jump as well.

[Jimmy]

Alex and I made this last night...and realized there was no cooking direction. We did 350 deg for about 20 for the crust (until it lightly browned) and then topped it with tomato paste (Italian spiced) pepperoni, onions, peppers, japs and mozz cheese. Cooked for another 10-12 min (until cheese was starting to brown and we upped temp to 400) Outstanding flavor. We added oregano, basil, pepper and garlic powder to crust before baking and the whole thing was an Italian extravaganza. Delish.