Much to my surprise, the pulled pork pizza (PPP) seemed to be more of a hit than I thought it would be. Here's the link to that one if you want to check it out http://www.smokingmeatforums.com/for...threadid=82717
Well I had a little extra time for lunch today, so I thought I'd make another pizza with some of the shredded beef chuck pot roast I made this past weekend. That smoke is found here
http://www.smokingmeatforums.com/for...ad.php?t=82629
Here's my ingredients
the chuckie is still frozen so I'll throw that in the mircowave on defrost for a couple of minutes.
I started with a premade pizza crust. We pretty much always have these on hand for a quick meal.
The 50/50 blend of Gates Original BBQ sauce and some cheapo Ragu pizza sauce. I mix them together so it's even distribution
a good layer of grated parmesean cheese
a whole lot of shredded beef chuckie
some mozzerella
a little cheddar for color and a bit of taste
off to a 450* oven for 10 minutes. Right on the oven rack with this one
all done
I did another chuckie pizza a while back nearly the exact same way. And I loved it. That's what inspired the (PPP) pulled pork pizza.
If I had my choice, which I do since I'm the cook, I'd take the beef 8 out of 10 times. Not that there was anything wrong with the PPP, it's just that I guess most of the time I like the flavor of beef over the pork.
Hope you all like this idea too.
Well I had a little extra time for lunch today, so I thought I'd make another pizza with some of the shredded beef chuck pot roast I made this past weekend. That smoke is found here
http://www.smokingmeatforums.com/for...ad.php?t=82629
Here's my ingredients
the chuckie is still frozen so I'll throw that in the mircowave on defrost for a couple of minutes.
I started with a premade pizza crust. We pretty much always have these on hand for a quick meal.
The 50/50 blend of Gates Original BBQ sauce and some cheapo Ragu pizza sauce. I mix them together so it's even distribution
a good layer of grated parmesean cheese
a whole lot of shredded beef chuckie
some mozzerella
a little cheddar for color and a bit of taste
off to a 450* oven for 10 minutes. Right on the oven rack with this one
all done
I did another chuckie pizza a while back nearly the exact same way. And I loved it. That's what inspired the (PPP) pulled pork pizza.
If I had my choice, which I do since I'm the cook, I'd take the beef 8 out of 10 times. Not that there was anything wrong with the PPP, it's just that I guess most of the time I like the flavor of beef over the pork.
Hope you all like this idea too.
