Beef and Vegetable Pizza

With my having gone to Nebraska earlier in the week, the state which provides the U.S. with 84% of their beef, it’s only natural that we would have consumed a lot of beef while we were there!

At the end of my trip I also received the healthy beef cookbook put out by the National Cattlemen’s Beef Association and the American Dietetic Association. It has over 130 luscious lean beef recipes for every occasion.

I was inspired by one of the recipes to make dinner last night, I changed many of the ingredients, but the basic concept was the same. This Beef and Vegetable Pizza takes two favorite comfort foods and melds them together for a quick but satisfying meal!

Ingredients
1 12 inch pre-baked pizza crust
1 package (17 oz) fully cooked Beef Tips in Gravy (Hormel or Tyson are national brands that sell these)
1 can (14.5 oz) Stewed Tomatoes Italian Recipe, drained
Green Beans, frozen or canned
1 can (6.5 oz) Pieces & Stems Mushrooms, drained
3/4 cup shredded reduced-fat mozzarella cheese

Instructions
Heat oven to 450°F. Spoon out the beef tips and gravy on the pre-baked pizza crust as evenly as possible.

Add tomatoes. Depending on the brand you may have to slice them in half. Mine were rather thick so I did that.

Add green beans to your liking. I only placed them on half the pizza since my daughter didn’t want them 🙂

Now add the mushrooms.

Cover the whole pizza with shredded cheese.

Bake 10 to 15 minutes or until toppings are hot and cheese is melted. Serve immediately.