Best Italian Roast Beef Pizza Recipes

VERSATILE CROCK POT CHUCK ROAST PART 5 / ITALIAN-STYLE PULLED BEEF CAPRESE PITA PIZZA!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For 1 Italian-Style Pita Pizza:
• Preheat oven to 375º F.
• Warm beef a little to melt any fat left, drain, and set aside. Place pita bread round onto a small baking sheet. Spread with basil pesto almost to the edge. Pile with beef. Top with slices of fresh mozzarella, then tomato, then one last small piece of mozzarella.
• Pop into oven and bake for 20 - 25 minutes until cheese has fully melted and just starting to brown in small patches.
• Remove from oven and transfer pizza to a cutting board. Sprinkle with black pepper. Drizzle with EVOO and balsamic vinegar. Sprinkle with fresh basil chiffonade.
• Cut into fourths, serve hot, and enjoy!

ITALIAN ROAST BEEF PIZZA

Steps:

• Preheat the oven to 475 degrees, with a pizza stone, if you have one,on the bottom rack. You wnat the stone to be very hot, so leave it in there about 45 minutes or the middle of the pizza will be mushy, says Rose. It you don't have a stone, Rose recommends using two layers of heavy-duty aluminum foil. )"You don't even need a freaking pan!").
• Stretch a premade pizza dough to make a 12-inch round. Spread a thin layer of pizza sauce on top. Scatter just a handful of mozzarella over the sauce and top that with the roast beef. Top with the remaining mozzarella and bake on a baking sheet or directly on the baking stone until the crust is crisp and the cheese bubbly, about 15 to 18 minutes.