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Roast Beef Pizza

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."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

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.
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.