Just Walt's Mental Meanderings

Walter Blevins

Walter Blevins
Vista, California, USA
August 22
I'm a 60 year old guy who lives in Vista California with my wife. I spent the 30 years before moving to Cali in Iowa, Wisconsin and North Dakota. And I have 2 grown children, a son and a daughter who live in Virginia and Iowa and a 22 year old step-daughter lives with us here in Vista. I'm a proud grandpa with 2 grandaughters living in Virginia. I like to write about a whole variety of things from my kids to cooking to politics to the car industry to my status as a "Cheap Bastid" and "Old Fart" and just random thoughts. And I really love writing about cooking really good, homecooked comfort food cheap. That's why they call me the Cheap Bastid. By the way--all the stuff I write is my stuff and you can't use it without my official OkeyDokey

MARCH 27, 2012 10:40AM

Foodie Tuesday: Cheap Bastid's Homemade Artichoke Pizza

Rate: 12 Flag

Last week, one of the Foodie Tuesday posters wrote on pizza crust.  I started making my own crust at home a while back and I concur, it’s easy and inexpensive. 

Here’s the thing, if you go to a pizza place or order take out you can spend $15-$20 for a large pizza.  That’s getting pretty pricey.  Making your own crust costs maybe $1 and from there you’re only limited by the cost of your toppings.  Now, you need to be willing to spend a total of an hour and a half before the crust is ready for “loading” and baking.  What I’ve figured out is to make at least 2 crusts at a time.  The second one goes into the freezer where it can stay for up to a month.

Here's a link to my post on Homemade Friday Night Pizza:


artichoke pizza2

This makes a tastier crust than you’ll get from “DiGiorno’s” but not necessarily as good a one as you’ll get at the pizza joint which has a wood-fired brick oven that gets to 800-1000 degrees.  But if you’re like me, budget is really important.  I’m spending less than a frozen pizza and getting quality and taste more like a restaurant pizza.  That’s a value.

We’ve been trying to get more vegetables into our diets recently so we thought we’d load up with veggies on this week’s pizza.  Now I’m a confirmed carnivore so I just had to have some meat on it so this has about 6 ounces of ground beef.  But I guarantee you that the next time we make this particular pizza that it will be all vegetables.

artichoke pizza4

The toppings on this (in addition to the ground beef and cheese) were red bell pepper, fresh jalapeno pepper, onion, mushroom, zucchini and marinated artichoke hearts—all with a light sprinkle of “Italian Seasoning” from the dollar store.  The total for the toppings was about $2.50 and that’s because I used half a small jar of marinated artichoke hearts that cost $1.99. 

This was just flat out tasty.  Give it a try.

That's the Cheap Bastid Way:  Eat Good. Eat Cheap. Be Grateful!

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This looks great, Walt. We always make ours vegetarian. Love your cooking blog./r
Gotta have the anchovies. When I was a kid it was a Friday night tradition to make home made pizza. always sausage cheese vegetables and anchovies. The trick is to put the fish in the sauce, they vanish leaving nothing but flavor. I've fed anchovy pizza to people who "hate" anchovies for years this way and they never fail to ask what my secret is. I tell them it is a secret.
I love your blog too.. and so glad you keep forging ahead on Tuesdays..
Looking good Walt... I eat two or three artichokes each week... cost $6.00 or so... that, asparagus and fresh corn are necessary extravagance... love to do a pizza with chokes... maybe next week.
Christine--I'm a confirmed carnivore but we find ourselves craving more vegetables. Plus, we find that we just need less meat in our diet.

graciousjane--baking homemade bread becomes addicted as you try to get the techniques down but it's not hard, it's inexpensive and it's a good way to spend a couple of hours relaxing. (hint--my wife loved the Traditional Irish Soda bread I baked for St. Patrick's Day--real easy, no yeast, 4 ingredients)

Bob--That's the beauty of homemade pizza--use whatever toppings you want, in whatever quantity.

Linda--glad you like the blog and hope you "subscribe". It's a work in progress. I just "invented" a super new, cheap recipe last night and now have to do it again so I can photograph it.

jmac--thanks. sounds great to me. now I'm off to check out your gumbo.
That looks wonderful. I 'd kill for piece right now!
Gary--thanks and it was really tasty as left overs the next day. You could still taste artichoke!
Erica--thanks. Try making it, you'll enjoy the process and the results and the savings.
One of my kids gave me a pizza stone (the advantage of having a lot of kids is they grow increasingly innovative in their gifts!) and I've found that getting it as hot as I can in the oven and then turning the heat down to cook the pizza itself makes pizza as good as pizzerias' . The crust is crispy but the veggies are not charred beyond recognition. One of my kids makes a wonderful pizza with artichoke hearts and, of all things, water chestnuts.

I, too, love your food blog.
HighLonesome--you're right. a pizza stone is a terrific way to make homemade pizza better. You can get it hot enough to do the crust properly--especially since home ovens can't generate the heat of a pizza restaurant oven.
Ok. You are killing me. I have to go to yoga in 10 mins. Can't eat before yoga--does something or other to the pranayama, so I look at OS and am confronted with mouthwatering pizza. I'm starvin' Marvin!
VCorso--that's OK, you can savor the imagry and get out your mixing bowl for crust and topping ingredients later. Ohhhhmmmmm.

This looks great, and it's so healthy too.

I used to make the dough and pizza every week too when I lived in with two clients with developmental disabilities. One of the gentlemen loved to help me cook, and after I made the dough and prepared it, he would add the toppings. They had a very small budget for groceries, and the way that I managed for us to stay within our budget was cooking all the time and not purchasing processed foods.
Diary--you're right. This pizza even with the artichokes was less than the price of a frozen pizza at the grocery store!
yummy thank you!!!!!
Zanelle--thanks. give it a try--like I mentioned earlier, even with the artichokes, this is still cheaper than a "frozen" grocery store pizza...and much, much better.
One more post like this, and I'm off my low-carb diet. This would definitely be a good way to break it.
Karen--just remember, if you leave the meat out it's a vegetarian pizza and while that has nothing to do with the carbs in the crust, it's a rationalization you could live with. maybe.
Walter,you made me hungry...I love ρizza,always ordered...never trusted myself that I could it so yammy..maybe it is the easy thing of ordering..but with my financial..I am taking cooking lessons from TV..and I aρρreciate this ρost and your cooking blog..ΡIZZA is just great...I could eat your ρhotos..Joking..

I like your mentality.."Eat Good. Eat Cheap. Be Grateful! " You are so right ..there are humans with nothing to eat..and I comρlain.."Oh,it's been too long since I have last eated chinese"...I know I am wrong...but,only human...What can I say...

Rated with thanks..and best regards.Nice to know about your cooking blog.
Thank you for sharing.