I’m probably Whole30‘s worst nightmare. I’ve attempted to paleoize every type of junk food known to mankind.
Cannolis? Done it. Nachos? Been there. Poutine? Done that.
Except when it came to pizza. I’d always find myself making those cauliflower crust pizzas that everyone seems to be so infatuated with. But with a giant disclaimer that THIS IS NOT PIZZA, GUYS. This is the truth – no matter what anyone does or says, pizza will always be the crusty yet soft yet chewy yet doughy pie of my eye.
Unless you call it a meatza. Meat on the bottom, meat on top (if you wish) with your favourite pizza toppings. This is a game changer, and I take no credit. Thank you, paleo blogosphere.
This meat pie is a hybridization of three of my favourite things, eggs, pizza and mana’eesh (lahm bi ajin), which is a stone baked flatbread topped with lightly spiced minced lamb (it’s no coincidence that two of my favourite foods use bread as a mainstay). The best way to offset the misfortune of going breadless is to use a giant disc of herby spiced minced lamb as a base, top it with roasted red pepper sauce, over-easy eggs, and some feta cheese, if you know what’s good for you. Brinner is served!
Breakfast Mana’eesh Meatza
- 1 pound minced lamb
- ½ medium onion, finely minced
- ¼ cup fresh parsley, chopped
- 2 +1 cloves garlic, minced
- 2 tablespoons pine nuts, toasted
- 1 heapng tablespoon kosher salt
- 1 tablespoon date molasses or pomegranate molasses
- 3 teasoons dried mint, divided
- 2 teaspoon baharaat spice blend/seven spice blend (or use my recipe)
- ½ teaspoon cayenne pepper (optional)
- 3 roasted red peppers
- 1 tablespoon extra virgin olive oil
- 2 to 4 eggs
- 5 to 10 pitted kalamata or any black dry-cured olives
- garnish: fresh parsley, crumbled feta (optional)
Set your oven rack to the lowest level and preheat your oven to 450°F.
In a medium-sized mixing bowl add the lamb, onions, parsley, 2 cloves of minced garlic, pine nuts, salt, molasses, 2 teaspoons mint, baharaat blend and cayenne pepper.
Mix everything until everything is thoroughly mixed.
Flatten the lamb mixture onto a large baking sheet to a centimetre thickness, flanking the edges upwards to create a barrier; extra points for a “rustic” shape. Bake for ten minutes.
In the meantime, mash the roasted red peppers with 1 clove garlic, 1 teaspoon mint, 1 tablespoon olive oil and kosher salt to taste.
After ten minutes, remove the baking sheet from the oven and top the crust with the roasted red pepper sauce. Spread it on generously.
Top the sauce with eggs and olives and return it to the oven for 10 minutes (for over-easy yolks and set but creamy whites).
Garnish the meatza with fresh parsley and feta cheese. Serve with a big lemony salad and pickled vegetables.