And you won't believe me until you try this yourself, but I actually prefer this to real pizza.
This modified recipe comes to us from Justin Owings, a practitioner of paleolithic eating. This is essentially Atkins (high protein, minimal carbs, no grains or sugars) with a basis on evolution and the hypothesis that agricultured grains are not something we should be eating.
1/2 cup grated Parmesan cheese
1/2 tsp salt
1 tsp caraway seeds (Justin states you cannot skip this ingredient and I zealously agree)
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp coarse ground pepper
1 tsp red pepper flakes (optional)
1 lbs ground beef
1 lb ground hot Italian sausage
Tomato sauce (bottled or homemade*)
Grated mozzarella cheese
Toppings of your choice
Preheat oven to 450.
In a large mixing bowl fully mix ground beef and sausage together. Crack eggs and incorporate. Add all seasonings and grated Parmesan cheese.
Slam meat mixture into a cooking pan at least 2 inches high. Pound meat flat until it touches edges. It's okay if the meat doesn't reach all the way to the edge.
Put pan in oven and cook for 8-10 minutes, browning meat. Remove pan and remove fat. Also use a paper towel to dab out fat and additional grease. The meat "crust" will have shrunk, but that's okay.
Pour a layer of tomato sauce over crust. Then add pepperoni, if using, then a thick layer of mozzarella, then any additional toppings (or another layer of pepperoni). For toppings we use onions, green pepper, mushrooms, and radishes. Grate some mozzarella over the top.
Turn oven to 500 or to broil. Return meatsa to oven and cook for 5 or so minutes, watching continually. The meatsa will be done with the cheese starts to turn golden.
* Homemade Tomato SauceIf you're a fan of meatloaf, you'll love this. And hopefully if you're a fan of pizza, you'll love it too. A slice or two of this will definitely fill you up. And it's a fun recipe, something different to try.
1 22 oz can chef's cut tomatoes with basil (you could also use crushed tomatoes or tomato puree in a pinch--Cento brand is my favorite)
1/4 cup dry red wine
6-8 fresh basil leaves, roughly torn
1/3 cup fresh parsely, minced
1/4 tsp salt
1/4 tsp black pepper
4 cloves of garlic, minced
Heat pan and add olive oil. Saute garlic for no more than a minute, not letting brown. Pour in wine. Pour tomatoes. Add basil and parsley and salt and pepper. Simmer for at least an hour, skimming the foam and scum from the top every 15 minutes. I keep the empty can next to the stove for the skim.