I'm making shwarma meatza for tonight. This is a great dish for
either an appetizer or a full meal. It is very very low carb and of
course gluten free. Meat pizza, as it were. This one is
Mediterranean/Middle Eastern in focus.

I have the meat mixture all mixed up and in the refrigerator to
'cure' right now. I'll post the recipe now and then post pictures of
the process and finished meal as I go along.

Here's a picture of my meat mixture...it's been in the fridge for a
few hours and the spices have turned the meat darker...and the smell
is incredible !!

https://picasaweb.google.com/Sitara8...15497171711746

Shwarma Meatza


Tzatziki Sauce:

Make the tzatziki sauce first and put it into the frige to chill.

1 cup plain yogurt, preferably Greek
1/2 cucumber
2 T lemon juice
2 T olive oil

Chop the cucumber and put into processor with the rest of the
ingredients and process. Put in fridge to chill.

Meatza Mix:

1 lb ground lamb
1 lb ground beef
4 large cloves of garlic, mashed minced fine
1 tsp allspice
3 tsp ground cloves
1 tsp ground nutmeg
1 1/2 tsp cinnamon
3 T fresh lemon or lime juice
2 well beaten eggs

Combine the above ingredients and meat and use your hands to make sure
everything is completely and thoroughly mixed together. Refrigerate
for at least an hour to let the meat 'cure' the flavors.

Toppings:

1 large tomato or about 3 ripe roma tomatoes
1/2 cup chopped green onion
chopped pickles (optional)
1/2 cup goat cheese
1/2 cup feta cheese
cubed roasted red potatoes (optional)
shredded lettuce (optional)


Assembly:

Preheat the oven to 375-400.

Use a large pizza pan and line with parchment or use a half sheet pan
lined with parchment paper. Press meat evenly on to pan and make a
little lip all the way
around. Bake for about 10 minutes.....carefully drain any grease
and put it back in the oven for about another 5 minutes more.
Drain off any remaining juices and soak up extra off the top of the
meat with paper towels. At this point you can
change pans if you wish to remove more grease/juices.

Put a lade of tzatziki sauce on the top of the meatza, sprinkle all
the toppings on
except the lettuce. Put it back in the oven and bake till the cheese
is browning.
You could also broil it if you prefer.

Remove from oven and let rest for a few minutes.

Top with shredded lettuce and drizzle with more tzatziki sauce and
serve.

On Jun 11, 10:35*am, ImStillMags > wrote:

OK. Pressed the meat onto a large pizza pan lined with parchment
paper and put in the oven to bake.

https://picasaweb.google.com/Sitara8...12851364805074

Note: you will need to drain this a 5 minutes and 10 minutes because
you are going to have major juicing and shrinkage from the meat.
Drain carefully, please.

After draining the meatza, I removed the parchment paper and used
paper towels to get as much of the juices as I could off of it.

https://picasaweb.google.com/Sitara8...12876787734834

Then I put a ladle of tzatziki all over the top of the pizza.
(Note: I added some dill and garlic to my tzatziki because I wanted
more flavor in it)

https://picasaweb.google.com/Sitara8...12900729083634

Then I topped the meatza with the tomatoes, green onion, kalamata
olives, feta and goat cheese and
put it back in the oven.

https://picasaweb.google.com/Sitara8...13585337370658

I baked it for about 8 minutes at 450 and then turned on the broiler
to bubble up and brown the cheese.

https://picasaweb.google.com/Sitara8...13128371923794

Here's the finished meatza...a slice topped with shredded lettuce and
more tzatziki.

https://picasaweb.google.com/Sitara8...13148169294898

Very damn tasty if I do say so myself.

I think I'll try a more "Italian" one next time using Italian
seasonings in the meat and a pizza
sauce, etc.

On Jun 11, 4:59*pm, ImStillMags > wrote:


The only thing I would have done differently with this one is that I
would have left the dill out of the tzatziki sauce. It clashed a bit
with the sweet spices in the meat.

I made a big batch of tzatziki because I'm going to use it in other
ways, but I should have left the dill
out of the part for this meatza.

Other than that....it's almost better the next day !!!