Leftovers: Corned Beef Pizza
Last weekend, I decided to try corned beef on pizza. I had just enough left over from St. Patrick’s Day to do something with it, and I didn’t want to waste it. Still, I wasn’t sure that it would work on pizza. Corned beef is so fatty and salty, it seems like it might overwhelm the pizza. But I figured if I fashioned the toppings after a reuben sandwich, it wouldn’t be bad.
First I made the usual crust and sauce. Then I cut the corned beef into slices, taking care to remove the excess fat. I didn’t want the fat melting over the pizza and congealing with the cheese. Next, I sliced some onions, grated some swiss cheese, and made the pizza.
The end results? Not bad. Weirdly enough, the corned beef didn’t give the pizza a strong corned-beef flavor–maybe because I cut the fat off. It tasted meaty, but not overly salty of fatty. This is a decent way to use up leftover corned beef, but not anything I would seek out specially. It continues to amaze me how well pizza works to use up leftover meats and vegetables.
Cost: Homemade Dough: $.25, Cheese: $62, Sauce: $.10 (using tomatoes, garlic, squash from the garden), Corned beef: free since I would have thrown it out otherwise; Onions: free from the garden.
Total Cost of Dish: $.92 for an entire pizza.
