A few days ago, I shared my foolproof recipe for Eye of Round Roast. I like to choose a big roast when making it for the simple fact that I have leftovers. Those leftovers are the key to my Philly Cheesesteak Pizza. Who doesn’t love the cook once, eat twice principal?
There really isn’t an exact recipe to this – more like a little of this and a little of that kind of method.
sauteed onions & garlic – you can add bell peppers and mushrooms too if you want
jarred alfredo sauce
pre-baked pizza crust
Saute whatever veggies you want & set aside.
Using a food processor or blender, shred up the leftover roast into small bits.
Spoon a little alfredo sauce onto a prepared pizza crust. Top with the roast, sauteed veggies, & cheese. This go round, I used onions and garlic for the veggies – and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.