Sometimes it’s just a simple little twist that comes up with something different. And for Cheap Bastid that something different is usually a new flavor—OK a new, cheap flavor.
That’s what happened last night. It was pizza night. I didn’t have enough pepperoni for a pizza but last week I did a slow cooker “roast beast” and had some left over shredded bottom round. So, Shredded Beef Pizza was a natural.
So, what if? Yep, and it was good too. A different flavor. Rich and beefy topping a homemade pizza loaded with our favorite bell pepper, zucchini, onion and jalapeno.
So what’s the purpose of this post? Well, it’s not really a recipe so much as to pass on the idea that food and cooking is all about creating something you like, something that will do a dance on your tastebuds, fill you up, nourish you and make you glad you ate it. That’s what this pizza did last night.
Cheap Bastid makes his pizza from “scratch”. It might not be as good as an Italian pizzeria which has the right ovens at the right temperature but it’s certainly better than the frozen self rising crust variety that you pop in your oven and which cost twice as much as making your own.
Here’s my crust recipe: http://www.cheap-bastid-cooks.com/homemade-pizza/
And yeah, it takes a bit of time—you have to make the dough, let it rise and then shape it. (By the way I got over the frustration of trying to hand shape my pizza crust. I just have at it with a rolling pin rather than tossing it, sticking my hand through it, and then trying to stretch it properly).
And by way of “previews of coming attractions”, here’s what Cheap Bastid is working on now. I’ve got to make one adjustment to the recipe and try it again but look for it in about a week:
This looks yummy.. it is freezing cold here… Looks like a nice meal for some night this week
Awesome!! PIZZA!!! Always a winner!!!!
making homemade pizza is much more nutritious and when you get good at it you will save a lot of money. One tip always make the dough the day before it really cuts down on the time spent doing it all at once. I will try your recipe for pizza dough it looks way good.Thanks. Happy Holidays.
Warbaby, thank you. I typically make a double batch of pizza dough. One is used within a day or so and the other goes in the freezer in an oiled freezer bag. And, the way I look at it is that homemade pizza is much, much less expensive than pizza at a pizzeria or the various places like Dominos, etc. It’s also less expensive than D’Gironos. It’s better than D’Gironos but not as good as the places that have the right ovens, peels, etc. Most importantly, it’s homemade and fresh and cheap. Thanks again.