Roast Beef Pizza Food

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INDIVIDUAL ROAST BEEF PIZZA



Individual Roast Beef Pizza image

This pizza is designed for the "adult" pallet and a great way to turn leftovers into a wonderful meal for 2. Serve with a side salad and pepperonci for a delightful and quick meal in less than 30 minutes.

Provided by PaulaG

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 (6 inch) pita bread rounds
1 tablespoon olive oil, divided
1/2 teaspoon italian seasoning
1/2 cup onion, thinly sliced and separated into rings
1/2 medium green bell pepper, cut into thin strips
1 roasted red pepper, cut into thin strips
2 -3 ounces leftover cooked beef, sliced thin
1/2 cup mozzarella cheese, shredded
1/8 cup parmesan cheese, grated
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 350°F.
  • Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend.
  • Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly.
  • Add the green bell pepper and cook until crisp tender.
  • Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm.
  • Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses.
  • Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot.
  • Sprinkle with crushed red pepper and serve immediately.

Nutrition Facts : Calories 422.6, Fat 20.5, SaturatedFat 7.8, Cholesterol 52.3, Sodium 588.3, Carbohydrate 36.9, Fiber 2.4, Sugar 3.5, Protein 22.1

ITALIAN ROAST BEEF PIZZA



Italian Roast Beef Pizza image

From Diners, Drive-ins and Dives cookbook. Courtesy of Rosemary George, owner of the Original Vito & Nick's Pizzeria,Chicago, Ill.

Provided by mightyro_cooking4u

Categories     Cheese

Time 23m

Yield 1 serving(s)

Number Of Ingredients 4

pizza dough, fresh
1 cup pizza sauce, your choice (Rose uses a can of Stanislaus with a bit of water)
2 1/4 cups mozzarella cheese, shredded (Rose actually grinds hers)
4 ounces roast beef, italian (very thinly sliced, rare)

Steps:

  • Preheat the oven to 475 degrees, with a pizza stone, if you have one,on the bottom rack. You wnat the stone to be very hot, so leave it in there about 45 minutes or the middle of the pizza will be mushy, says Rose. It you don't have a stone, Rose recommends using two layers of heavy-duty aluminum foil. )"You don't even need a freaking pan!").
  • Stretch a premade pizza dough to make a 12-inch round. Spread a thin layer of pizza sauce on top. Scatter just a handful of mozzarella over the sauce and top that with the roast beef. Top with the remaining mozzarella and bake on a baking sheet or directly on the baking stone until the crust is crisp and the cheese bubbly, about 15 to 18 minutes.

Nutrition Facts : Calories 1147.3, Fat 71.7, SaturatedFat 37.5, Cholesterol 279.6, Sodium 2844.9, Carbohydrate 33.7, Fiber 1, Sugar 24.8, Protein 91.1

ROAST BEEF PIZZA



Roast Beef Pizza image

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.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 10

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

Steps:

  • 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° for 30-40 minutes.

Nutrition Facts : Calories 295 calories, Fat 10g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

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