Rush Hour

When it comes to traditional American foods to enjoy at parties or get togethers, sandwiches and pizza top the list. So why not combine two great traditions to make a new one? This month, I'm offering a quick pizza recipe that has toppings inspired by a classic roast beef sandwich. Some items, like mushrooms, can be left out to be more true to a sandwich, but I like the extra pizzazz they add to the pie!

A mayonnaise base might sound unusual, and it is, but it gives this pizza a special flavor that's truly great. Add some great toppings and some extra fresh ones added after the pizza comes out of the oven, and you've got a pizza that will satisfy and entertain. Your guests will be asking for the recipe and making requests for future get-togethers! Enjoy!

Roast Beef Sammy Pizza

  • 1 T. olive oil
  • 1/2 small white onion -- sliced
  • 4 oz. sliced mushrooms -- optional
  • 1/2 c. mayonnaise
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper
  • 1/4 tsp. salt
  • 1 prepared pizza crust (e.g. Boboli)
  • 8 oz. thinly sliced deli roast beef
  • 4 oz. shredded sharp cheese
  • 1 small tomato -- diced
  • 2 green onions -- sliced

Preheat the oven to 450 degrees and place a pizza stone in the bottom third, if desired.

In a skillet, heat the olive oil over medium-high heat. Add the onion and mushrooms -- if desired -- and sauté until the onion is softened, but not browned and the mushrooms are golden. Set aside.

In a small bowl, combine the mayonnaise, black and red peppers and the salt. Spread in a thin layer over the prepared crust. Arrange the roast beef, cooked vegetables and cheese over the crust. Bake the pizza in the preheated oven for 8 minutes or until the cheese is melted and bubbly.

Remove the pizza from the oven and arrange the tomatoes and green onions over the top before slicing and serving.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

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