Meal components: protein + veggie
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| Servings |
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Ingredients
Meatza Crust:
- 7 oz ground beef
- 1/2 tsp salt
- 1/2 tsp ground cumin
Topping:
- 1 1/2 cups fennel bulb
- 1/4 cup fennel fronds chopped
- 1/4 cup fresh chopped basil
Sauce:
- 1 1/2 tbsp tomato paste
- 2 tbsp minced onion
- 1 tsp minced garlic
- 1/2 tsp dried basil
- 1/2 tsp ground cumin
- 1/4 cup water
Ingredients
Meatza Crust:
Topping:
Sauce:
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Instructions
- In a small sauce pot, heat water over medium heat. Add minced onion and cook for 2 minutes. Add minced garlic, dried basil, ground cumin and tomato paste for the sauce and cook over medium until thickened - about 3-5 minutes. Stir occasionally, then set aside.
- Chop the fennel bulbs into large chunks (about 2 inches) and place on a lined sheet tray. Bake in a 425 degree oven for 20-25 minutes or until fennel begins to brown. Set aside.
- In a large mixing bowl, combine the beef, salt and cumin. Mix thoroughly.
- Press the beef mix into an 8 inch pan and bake in a 400 degree F oven for 15 minutes or until meat begins to brown slightly around the edges.
- Remove the crust from the oven and spread the sauce over the meat crust, leaving about 1/2 inch space from the edge. Top the meatza with roasted fennel. Return to the oven for two minutes to heat.
- Garnish with fennel fronds and basil. Enjoy hot.
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