Eric A. MeyerIt turns out we’re rearranging the week’s menu plan to do homemade pizzas for dinner tonight, so I’ve decided to commit. Roast Beef Pizza incoming!
(No, this is not an Achewood thing.)
I’m basically following the recipe here, minus the au jus part, which is optional for me even with French dip sandwiches. (In my opinion, if it needs the au jus, it’s not a good sandwich to start with.) https://www.thursdaynightpizza.com/roast-beef-pizza/
Okay, so it starts with combining a creamy horseradish sauce with actual cream to form the pizza sauce. I licked off the stirring spoon and YOW very horseradish, much bite. This will be interesting.
And now… the roast beef, which is a pretty damn good on its own so I have hopes for it in this context.
I should also note I’m using an herbed pizza crust my wife made, so that may shift the taste a little bit.
Provolone slices in place, it goes into the oven, onto the stone. Now we wait!
Sean Gillies@Meyerweb after seeing some of your recent "food" threads, I'm wondering if you're going to serve this with a thousand island drizzle or something like that?
@sgillies No, no, gonna play this one straight, as always. The goal isn’t to take an odd thing and make it weirder, it’s to try the odd thing and assess it on its own merits.