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!
DSri Seah (they/them)@Meyerweb When I was in college we had broiled roast beef grinders and the local pizza place (Worcester,MA) and this pizza might be a deconstructed version of them…I’m gonna have to try that.
@dsri See my followup about how the roast beef essentially disappeared, and a possible fix.
(Also, hey! Long time, no type. I hope your journey has been and continues to be a good one.)