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

Preparation

1. Preheat oven to 350°F.
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.
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.
4. Place the baking sheet into the oven and bake for 15 minutes.
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).
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.
7. Cut into wedges and serve while hot!