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Roast Beef Pizza

SUBMITTED BY: Janet Fitzpatrick

"A crust made from convenient frozen bread dough is the key to this easy second-day main dish shared by Janet Fitzpatrick of Essex Junction, Vermont. Leftover roast beef and fresh vegetables get a boost from a mild marinade."
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PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/4 cup olive or vegetable oil
  • 2 tablespoons cider or red wine vinegar
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped cooked roast beef
  • 1 medium onion, sliced
  • 1 medium green or sweet red pepper, julienned
  • 1 cup sliced mushrooms
  • 1 (1 pound) loaf frozen bread dough, thawed

DIRECTIONS

  1. In a large resealable plastic bag or shallow glass dish, combine oil, vinegar, garlic, salt and pepper. Add beef, onion, green pepper and mushrooms; toss to coat. Refrigerate for at least 2 hours.
  2. Meanwhile, let dough rise at room temperature for 1 hour. Punch dough down and roll into a 14-in. circle. Transfer to a greased 14-in. circle. Transfer to a greased 14-in. pizza pan. Drain and discard marinade; arrange beef and vegetables over crust. Bake at 375 degrees F for 30-40 minutes.
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