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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Steak and Potato Pizza
- 2 medium potatoes, scrubbed and cut into 1-inch pieces
- 1 cup water
- 12 ounces beef ribeye steak, trimmed of fat and cut into 1-inch pieces
- 4 - 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 13.8ounce package refrigerated pizza dough
- 1 8 ounce package shredded pizza cheese
- 2 - 3 teaspoons snipped fresh rosemary or 1 tsp. dried rosemary, crushed
- 1/3 cup small slivers red onion
- Cracked black pepper (optional)
- Kosher salt (optional)
- Olive oil (optional)
1. Preheat oven to 425 degrees F. In skillet combine potatoes and water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until tender; drain. Set aside. Wipe skillet. In same skillet, cook steak and garlic in hot oil over medium-high heat 4 to 5 minutes or until steak pieces are browned on outside, stirring occasionally. Remove from heat; set aside.
2. Unroll pizza dough onto greased large baking sheet; press in 16x11-inch oval. Build up edges. Bake 8 to 10 minutes or until golden; sprinkle with 1-12 cups cheese. Add potatoes and beef. Add remaining cheese and rosemary.
3. Bake 10 to 12 minutes or until cheese is melted. Sprinkle onion, pepper, and salt. Drizzle olive oil. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 648,
- Fat, total (g) 25,
- chol. (mg) 81,
- sat. fat (g) 12,
- carb. (g) 60,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 1,
- pro. (g) 43,
- vit. A (IU) 583,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 982,
- Potassium (mg) 640,
- calcium (mg) 434,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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