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Ingredients: |
| 1 |
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package (about 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy |
| 1 |
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tablespoon butter |
| 1 |
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medium onion, cut into thin wedges |
| 1 |
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tablespoon packed brown sugar |
| 1 |
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package (16 ounces) thick prebaked pizza crust (12-inch diameter) |
| 1/2 |
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cup coarsely chopped walnuts, toasted |
| 1 |
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package (4 ounces) crumbled blue cheese |
| 1/2 |
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cup coarsely chopped roasted red pepper |
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Instructions: |
| 1. |
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Heat oven to 450°F. Heat butter in large nonstick skillet over medium heat. Add onion and brown sugar; cook and stir 8 to 10 minutes or until onion is caramelized. |
| 2. |
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Meanwhile remove pot roast from package, removing as much gravy as possible. Reserve gravy for other use. Cut pot roast into 1/2-inch pieces. |
| 3. |
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Place pizza crust on ungreased large baking sheet. Top evenly with beef, onion, walnuts, cheese and red pepper. Bake in 450°F oven 10 to 12 minutes or until topping is hot. Cut into 8 wedges. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 784 calories; 54 g protein; 63 g carbohydrate; 27 g fat; 1,582 mg sodium; 130 mg cholesterol; 8.3 mg niacin; 0.6 mg vitamin B6; 4.2 mcg vitamin B12; 6.8 mg iron; 11.6 mg zinc. |
