P2 hCG Diet Protein Veggie Recipe | Roasted Fennel Meatza | SP
P2 hCG Diet Protein Veggie Recipe | Roasted Fennel Meatza | SP
Meatza Crust:
  • 7oz ground beef
  • 1/2tsp salt
  • 1/2tsp ground cumin
  • 1 1/2cups fennel bulb
  • 1/4cup fennel frondschopped
  • 1/4cup fresh chopped basil
  • 1 1/2tbsp tomato paste
  • 2tbsp minced onion
  • 1tsp minced garlic
  • 1/2tsp dried basil
  • 1/2tsp ground cumin
  • 1/4cup water
  1. 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.
  2. 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.
  3. In a large mixing bowl, combine the beef, salt and cumin. Mix thoroughly.
  4. 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.
  5. 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.
  6. Garnish with fennel fronds and basil. Enjoy hot.