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Roast Beef Pizza

 Roast Beef Pizza
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.
8 ServingsPrep: 10 min. + marinating Bake: 30 min.


  • 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


  • 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. Yield: 8 slices.
Nutritional Facts: 1 slice equals 295 calories, 10 g fat (1 g saturated fat), 32 mg cholesterol, 521 mg sodium, 30 g carbohydrate, 3 g fiber,

2 of 2

Roast Beef Pizza (continued)

Nutritional Facts: 19 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.