MEXICAN MEATZA

Well my days in Australia are dwindling. Only 3 days left. I'm getting pretty sad. Yesterday my friends from the gym threw me a going away picnic at the Royal Botanic Gardens in Sydney. It was absolutely amazing. There were about 20 of us, and they surprised me by all bringing a dish from my blog! How cool is that?! They're seriously such an awesome group of people and friends and I'm going to miss them so much. That's one thing about crossfit, it's such an awesome community, but it makes leaving that much harder. Hopefully I can convince a few of them to come visit me in California though! I was also speaking with an old gymnastics coach of mine last night on Facebook. She's from Sweden, but coached me in California for two years, and lived in Chicago for eight years as well. When she saw that I was leaving Australia after two years she asked me "What would you say has made the greatest impression on you so far?" I had a quick think about it and was quite surprised by my own response. I came to Australia to party, live at the beach, travel, and in a sense escape my life back home, but this is what I said to her "So many things have changed me in the past 2 years, my outlook on life, the people I surround myself with, the lifestyle here is so relaxed and people are always willing to help you out, so I guess the people here have made the greatest impression on me. I also think there's something about taking yourself completely out of your comfort zone that really helps you grow as a person and at this age when you're a bit vulnerable...I don't know, it's definitely done a lot for me." I suppose it was a bit of a fluffily answer, and I don't quite understand yet what the effects of this past two years will have had on me in the long term, but I think it was definitely something I needed to do. I'm also not sure if I'm ready to leave, but it's happening, and I'm ready for my next adventure!

Mexican Meatza Recipe from The Clothing Makes The Girl

Prep 15 min

Cooking 30 min

Serves 2-4 (makes 2 pizzas)

INGREDIENTS

Meat Crust:

  • 1 pound lean ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cloves garlic, minced
  • Salt and pepper

Sauce (this makes about 2 cups, but it will last for about a week in the fridge):

  • 1 can diced tomatoes
  • 2 cloves garlic, minced
  • 1 tsp balsamic vinegar
  • 1/2 tsp basil
  • Salt and pepper

Toppings (I roasted the extra toppings and served on the side with my pizza):

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 onion, sliced
  • 1/2 avocado, diced

INSTRUCTIONS

  1. Preheat oven to 400F
  2. In a bowl combine all of the meat crust ingredients
  3. Divide the meat in two and roll into balls. In two round pans or on a baking sheet press the meat down evenly into two round bases
  4. Bake for 10 minutes
  5. While that's cooking prepare your sauce by blending all sauce ingredients in your food processor
  6. Remove the meat from the oven and let cool
  7. Cover a baking sheet with parchment paper and transfer the meat crust to the new baking sheet
  8. Top with pizza sauce, bell peppers and onion
  9. Return to your oven and cook for another 2o minutes
  10. Remove and top with avocado, salt and pepper