it's a meatza! crust is grass-fed beef with italian seasoning, fennel, garlic powder, paprika, salt and pepper, prepped by baking in a 400 degree oven for about 10-15 minutes. instead of red sauce, i made arugula pesto in the food processor, whirring up arugula, garlic, walnuts, olive oil, and a wee pinch of kosher salt. after saucing up the crust, i layered it with cooked bacon, cracked an egg on top, and slid it back into the oven for about 10 more minutes. topped it all off with super fancy french-cut green onions (every once in awhile, you gotta let the super fancy out), drizzled it with olive oil, and ground just a little black pepper on top. it was crispy and crunchy and chewy, with good flavor. not bad for my first meatza attempt! next time, i'm going to take it out a little sooner, because i like a little more liquid gold in my egg yolk, but overall, no complaints.
the side dish was an experiment turned revelation. there was leftover bacon grease in the pan (can't let that go to waste!), so i tossed in a cubed parsnip and carrot, let them brown for awhile, added a handful of green onions and a half pinch of kosher salt and black pepper, and just let it keep browning and cooking. the parsnip and carrots ended up creamy, and the bits of green onion frizzled in the pan, creating an interesting texture and smoky oniony flavor. the ingredients sound a little odd, but some kinda alchemy happened in that pan, i swear!
