Beef and Blue Pizzas
Baby Arugula Salad
Wine Recommendation
Josh Merlot
Ingredients
- 3 Tbsp olive oil, divided
- 2 (12-inch) prebaked pizza crusts
- 1 (15-oz) pkg refrigerated Italian pot roast
- 1 small red onion, cut into thin slivers
- 1½ (6.5-oz) tubs garlic and herb spreadable cheese
- 1 red bell pepper, thinly sliced
- 1 cup crumbled blue cheese (or use feta cheese)
Instructions
- Preheat oven to 425°F. Brush 2 Tbsp oil on crusts. Bake 5 minutes.
- Microwave pot roast according to package directions; chop.
- Sauté onion in 1 Tbsp hot oil in a skillet over medium-high heat 3 to 5 minutes or until tender.
- Spread garlic and herb cheese on both crusts. Top with pot roast, red onion, and bell pepper. Sprinkle with blue cheese. Sprinkle with freshly ground pepper.
- Increase oven temperature to broil. Broil pizzas on second oven rack 4 to 5 minutes, watching closely to prevent burning. Top pizzas with Baby Arugula Salad, if desired.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 to 2 Tbsp olive oil
- 1 to 2 Tbsp balsamic vinegar
Side Dish Instructions
- Place arugula in a bowl. Drizzle with 1 Tbsp each oil and vinegar; sprinkle with desired amount of freshly ground pepper. Toss. Add additional oil and vinegar, if desired.
- Serve as a pizza topping, if desired.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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- Matching Grocery List
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