Skillet Meatza

Skillet Meatza

I've had this idea for skillet meatza for a while now, and I finally got around to giving it a try. Meatza is a paleo take on pizza. Basically it is a pizza with a crust made from meat. This skillet version is easy, and I think it's a winner. Here's how I made it.

Skillet Meatza

1-1/4 lb good sausage
3 eggs
red bell pepper, sliced
baby vidalia onions, sliced
mushrooms, sliced
kalamata olives, pitted and sliced
arugula
olive oil
salt & pepper

Brown the sausage in a cast iron skillet. (I used a 10" skillet.) 

Once browned, drain the fat and remove from the heat. Press the meat down with a spatula and ensure the bottom of the skillet is covered and the meat is well packed.

Lightly saute the onions and bell pepper in a little olive oil. Set aside.

Whisk the eggs in a small bowl. Season with salt and pepper.  Pour the eggs over the meat and cook slowly over low heat until almost set. Top with the onions, peppers, mushrooms, and olives.

Place the skillet under the broiler and broil on high for about 5 minutes. Remove from the oven and allow to cool for 15 minutes.

Toss the arugula with a little olive oil and season with salt and pepper.  Top with the arugula and serve.

This is how it looked when it came out of the oven.

Then I topped it with the arugula and ate a piece. Yum.