Pot Roast Pizza
Wine Recommendation
Yellow Tail Cabernet Sauvignon
Ingredients
- 1 Tbsp butter
- 1 large sweet onion, thinly sliced (or use red onion)
- ⅛ tsp baking soda
- 1 (32-oz) pkg refrigerated mashed potatoes
- 2 (15-oz) pkg refrigerated beef roast with au jus
- 2 (16-oz) pkg 12-inch prebaked pizza crusts
- 2 cups shredded Gruyère cheese
- 2 Tbsp chopped fresh rosemary
Instructions
- Preheat oven to 400°F. Melt butter in a large nonstick skillet over medium heat. Add onion; sprinkle with baking soda. Cook 10 to 12 minutes or until caramelized. Season lightly with salt and pepper.
- Meanwhile, cook potatoes according to package directions. Cook roast according to package directions.
- Spray each crust with olive oil cooking spray. Spread an even layer of potatoes on each crust; top with chunks of roast, some au jus, onion, and cheese. Bake 5 to 10 minutes or until cheese melts and pizzas are thoroughly heated. Sprinkle with rosemary and freshly ground pepper.
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