We find ourselves at another Sunday and in the immortal words of my good friend and teammate, Kyle Turley, I am smoked. My legs and back are unusually sore. Yesterday, I encountered a mishap with the text replacement feature on the post and I didnt catch it till it was too late. The EC for Friday, was suppose to be dynamic push ups and supine ring PUs. But the text replacement “corrected” it to ring pull ups. So for those of you that did the EC with ring pus, you are a bad motherfucker after the 50 reps of vertical pulls.
For our Sunday recipe, I offering a recipe near and dear to @Luke’s heart. Luke came to work for PAHQ in October 2011 and by December 2011 he was home sick. This was his first time away from his family and I wanted him feel better about packing up his life, dogs, GF and all worldly possessions to come to California. So for our company Christmas party, I had a dozen Meatzas overnight from Lou Malnati’s in Chicago. Needless to say, the Meatza was a big hit with the party. It was tough for Luke to wipe the tears from his face as he stuffed it was pizza, but he still managed to eat himself into a food coma.
While it is next to impossible to recreate Lou Malnati’s magic, this recipe for Meatza is pretty damn close.
1 lb ground beef
1 lb fresh Italian sausage
1 tsp Italian herb mix
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground black pepper
8 oz buffalo mozzarella
Organic tomato sauce
Green bell pepper, diced
Red onion, thinly sliced
Sliced black olives
Preheat oven to 450 F.
Combine the ground beef with the salt, pepper, garlic powder, and onion powder.
Mix the sausage meat with the seasoned ground beef. Cut the mozzarella into slices.
Divide the meat mixture evenly between two round cake pans. Line the pans with parchment paper to prevent sticking. Pat it down to spread out out thinly like a pizza crust. Remember, it will shrink from the sides as it cooks, so it’s a good idea to pat it up the sides of the pan. Spread a thin layer of tomato sauce over the top. Top with pepperoni slices, then sprinkle with the bell pepper, onion, mushroom, and olives.
Bake at 450 for 20 minutes or until done. About 15 minutes in to the bake, I add the mozzarella slices. I don’t like to overcook the mozzarella, but that is personal preference.
When you pull it out, let it sit for a couple minutes, then cut into wedges and serve.
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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