Vegetable Meatza Pie with Pesto Sauce

16 45 510
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Vegetable Meatza Pie with Pesto Sauce
Health Highlights
Eating high-quality red meat, in moderation, can be a key component of a healthy diet.


454 gm Game meat, bison, ground, raw
454 gm Beef, ground
2 tsp Garlic powder
2 tsp Oregano, dried (tsp)
2 tsp, leaves Basil, dried (tsp)
1 tsp, leaves Thyme, dried (tsp)
1 tsp Parsley, dried
1 tsp Sea Salt
6 clove(s) Garlic (minced)
1/2 medium Red onion (diced)
1/2 package (227g) Cremini (Italian) mushroom (sliced)
1/2 medium Zucchini (sliced)
1/2 cup Basil pesto (Dino Kale Pesto, to taste)
1/2 cup grated Carrots (optional)
1/2 cup Broccoli florets (optional)
1/2 cup Cauliflower (optional)


  1. Preheat oven to 350 degrees F.
  2. Place meat in large mixing bowl with garlic powder, oregano, basil, thyme, parsley, sea salt. Mix until thoroughly combined.
  3. Spread mixture on a large baking sheet - make one large ‘pizza’ crust sized shape or two medium shapes.
  4. Bake for 15 minutes.
  5. Spread dino kale pesto over meatza pie “crust”.
  6. Top with meatza toppings.
  7. Cook until vegetables are crisp and meat is fully cooked - about 15-20 minutes.

Nutrition Facts

Per Portion

Calories 510
Calories from fat 365
Calories from saturated fat 132
Total Fat 41 g
Saturated Fat 14.7 g
Trans Fat 0.5 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 16.1 g
Cholesterol 103 mg
Sodium 780 mg
Potassium 727 mg
Total Carbohydrate 7.7 g
Dietary Fiber 2.1 g
Sugars 2.6 g
Protein 29.5 g

Dietary servings

Per Portion

Meat 1.8
Vegetables 1.2

Energy sources