Anyway, we’d gambled just a bit and wandered up and down the street, people watching and taking in the entertainment. Then it dawned on us that we were hungry. Hungry? We were ravenous. And we were hungry for something quick and easy not something in a sit down restaurant or anything like that.
So, we stumbled across a storefront pizza joint—maybe 12 feet wide and 30 or so feet deep with just a couple of tables. New York style. The owner was behind the counter. And I told him we were starving. He must have seen many a tourist looking like us---tired, hungry and a bit bewildered. “Go grab a table and I’ll take care of you,“ he said. It was a slice and a beverage for $5. So we each ordered one. And we devoured them.
Then we ordered another round. And devoured those, too. I don’t even remember the name of the place or what kind of pizza it was—pepperoni, sausage, combo--just that it was a big slab of New York style pizza on a paper plate, hot with gooey cheese and it hit the spot for 2 starving tourists up past their bedtime. Carolyn (Mrs. CB) and I still talk and laugh about that as one of the finest meals we’ve ever eaten out together.
Anyway, we like our pizza. There was this joint about a half mile from our apartment called Sonny’s Back East Pizza. And this place had what is still arguably the best topped pizza I’ve ever eaten. New York style; no gravy (tomato sauce apparently to non-New Yorkers). And it was called the “Benedict Arnold”. One time the owner told me that the name came from a disloyal employee who quit and left them high and dry, short-handed, to go work for another pizzeria. So when they created this particular pizza they named it after him—Benedict Arnold. I call it the “World’s Greatest Pizza”.
This pizza is absolutely simple. It’s a combination of toppings that are easy and Cheap Bastid cheap. And what a flavor combination. Unfortunately, Sonny’s closed a couple of years ago. I’ve made it myself in several different ways—with homemade crust (the cheapest and most “labor intensive” but arguably the most satisfying), with Boboli crust (the priciest way) and with flat bread rounds used as individual sized (OK, 2 each for us) pizza crusts.
And that’s today’s Cheap Bastid recipe. The “World’s Greatest Pizza”. Ready? Here goes:
2 Roma tomatoes
Jarred sliced jalapeno peppers
Pizza crust (home made, Boboli, flat bread)
Prep crust. If home made or Boboli pop into the oven at about 450 for a couple of minutes with a super thin skim of oil painted on top with basting brush or your fingertips. If using flatbread put down a bit of oil and put on cookie sheet without heating first (otherwise it just gets too crispy).
Pop into the oven for about 12 minutes if using homemade or Boboli crust (or a bit longer if needed) and for about 8 minutes if using flat bread. Pull pizzas out, let cool for a couple of minutes, cut and enjoy.
That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful