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Recipes/BeefPizza
Perform [Pizza Crust|Recipes/PizzaCrust] recipe; use the following for toppings: * 1 pkg Hormel Homestyle Beef Roast in Au Jus, 17 oz * 1 C shredded cheddar cheese * 1 to 2 C beef stock * 2 T butter * 2 T flour Makes two 12" pizzas, or so, plus a little gravy left over. !! Beef gravy # Defrost beef roast, if necessary. # Drain au jus from beef roast into measuring cup # Add enough beef stock to make 2 C liquid # Make a roux: ## Melt butter in a medium saucepan over medium high heat ## Sprinkle flour over hot melted butter ## Stir thoroughly until well-mixed ## Roux should appear liquidy, but bunch up when stirred. If roux is dry and crumbly and does not melt into a puddle when left alone, add another half-teaspoon of butter. ## Keep stirring until roux is well toasted. The darker the colour, the stronger the flavour. # When roux is the desired colour, pour in beef liquid slowly while stirring rapidly with a wire whisk, to ensure a smooth gravy. # Once the roux and liquid are well-blended, simmer over medium-low heat until it thickens. # If it does not thicken as quickly or as firmly as you like, you can add additional thickener: ## Blend 1 t corn or potato starch or 1 T white flour into 1/4 C ice cold water, until no lumps remain. ## Whisk quickly into sauce to ensure it does not lump up. !! Pizza! # Use a knife or fork to pull roast apart into little shreds. It should come apart easily. # Coat your [favourite crust|Recipes/PizzaCrust] with 1/2 to 2/3 C of gravy; spread around evenly, but avoid the half-inch of crust closest to the edge. # Spread a layer of pulled beef over the gravy, making sure to coat the crust evenly. # Cover with 1 C shredded cheddar cheese. # Bake in preheated oven at 450f for 10 to 12 minutes, or until crust is golden and cheese is browned and bubbly.
