Pot Roast Pizzas
Wine Recommendation
Black Box Cabernet Sauvignon
Ingredients
- 1 Tbsp butter
- 1 large sweet onion, thinly sliced
- ⅛ tsp baking soda
- 1 (32-oz) pkg refrigerated mashed potatoes
- 2 (15-oz) pkg refrigerated beef roast with au jus
- 1 (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 with salt and pepper, if desired.
- Meanwhile, heat 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 pizzas directly on oven rack 5 to 10 minutes or until cheese is melted and pizzas are thoroughly heated. Sprinkle with rosemary and, if desired, freshly ground pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
754
|
754
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 54 | 54 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1644 | 1644 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 5 | 5 |
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