Vegetable Meatza Pie with Pesto Sauce

Ingredients

  • Crust:

  • 1 pound ground grass-fed bison
  • 1 pound ground grass-fed beef
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon sea salt

  • Toppings:

  • 6 minced garlic cloves
  • 1/2 diced red onion
  • 4 ounces mushrooms
  • 1/2 zucchini
  • Pesto to taste - check out Amy’s recipe for Dino Kale Pesto
  • Additional toppings (optional): shredded carrots, broccoli, cauliflower, mushrooms, asparagus, basil

Method

Step 1

Preheat oven to 350°F.

Step 2

Make the crust. Place the bison and ground beef into a large mixing bowl and add the remaining crust ingredients. Mix until thoroughly com- bined.

Step 3

Line a baking sheet with parchment paper and spread the mixture on the baking sheet to make one large crust or two evenly sized crusts.

Step 4

Place the baking sheet into the oven and bake for 15 minutes.

Step 5

Remove the crust from the oven and evenly spread the pesto over the crust(s). Then place your toppings of choice onto the crust(s).

Step 6

Put the pizza(s) back in the oven and cook until vegetables are crisp and the meat is fully cooked - about 15 to 20 more minutes.

Step 7

Cut into wedges and serve while hot!

Nutritional Information

Nutritional analysis per serving: Calories 310, Fat 21 g, Protein 27 g, carbohydrate 4 g, Sodium 82 mg

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