So hubby and I tried very hard last month to stay on budget and for the first time in a year we both actually made RRSP contributions (who would have thought especially with being on mat leave). Although the temptation was there to go out to eat (many times!) we had to think twice in most cases. This day was going to be no exception so I looked very quickly in the fridge to find something I could throw together I came across some leftovers from our Slowcooker Pot Roast
Visiting my handy dandy Canadian Living Magazine, I found this great recipe for the beef leftovers. Not having had any pizza dough, I used the fresh Portuguese buns I had picked up that morning for my base and turned them into an open-faced sandwich... Wow was this every quick and delicious!!
Philly Cheese Steak Pizza
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 sweet green pepper, sliced
2 cloves garlic, minced
Half sweet onion, sliced
2 cups (500 mL) sliced mushrooms
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
1/2 cup (125 mL) pizza sauce
8 slices provolone cheese
1 cup (250 mL) thinly sliced cooked roast beef
Preparation:
In large skillet, heat oil over medium-high heat; sauté green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside.
On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese.
Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 sweet green pepper, sliced
2 cloves garlic, minced
Half sweet onion, sliced
2 cups (500 mL) sliced mushrooms
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
1/2 cup (125 mL) pizza sauce
8 slices provolone cheese
1 cup (250 mL) thinly sliced cooked roast beef
Preparation:
In large skillet, heat oil over medium-high heat; sauté green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside.
On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese.
Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes.
Enjoy!
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