1             Package (16-17oz) fully cooked boneless beef pot roast w/ gravy
1             teaspoon olive oil
2             cups sliced baby Portobello mushrooms
½            cup chopped onion
1             can (14.5oz) Italian-style diced tomatoes, undrained
1 ½        cups asparagus pieces (1 ½ inch)
¼            cup thinly sliced fresh basil
½            cup shredded reduced-fat mozzarella cheese
1             package (14oz) thick prebaked pizza crust (12” in diameter) 

Makes 4 servings

1. Heat oven to 450 F.  Remove beef pot roast from gravy; discard gravy.  Cut beef into ½ -pieces  Set aside.  Heat oil in large non-stick skillet over medium heat until hot.  Add mushrooms and onion; cook and stir about 5 minutes.  Remove from heat.

2. Add tomatoes; bring to a boil.  Reduce heat and simmer 7 minutes.  Stir in asparagus and basil; simmer 5 minutes. Remove from heat.
 
3. Stir in beef and ¼ cup cheese.  Place pizza crust on pizza pan or large baking sheet.  Spread beef mixture evenly on crust.  Sprinkle with remaining ¼ cup cheese.

 4. Bake 8-10 minutes or until topping is hot and cheese is melted.  Cut into 8 wedges. Serve immediately.

 Cook’s Tip:

*To easily cut pizza into wedges without a pizza cutter, use a pair of kitchen scissors.

*Substitute 1 ½ cups broccoli, bell pepper pieces or other favorite vegetables for asparagus