- 1 (13.8 ounce) package Pillsbury® refrigerated classic pizza crust
- 1 tablespoon butter or margarine
- 1 small green bell pepper, cut into thin strips
- 1 medium onion, halved, thinly sliced
- 2 cups finely shredded Cheddar cheese
- 1/2 pound cooked roast beef (from deli), diced
- 3 plum (Roma) tomatoes, sliced
- Heat oven to 425 degrees F. Grease 12-inch pizza pan with shortening. Unroll dough; place in pan. Starting at center, press out dough to edge of pan, forming 1/2-inch rim. Bake 8 to 10 minutes or until light golden brown.
- Meanwhile, in 8-inch skillet, melt butter over medium-high heat. Add bell pepper and onion; cook 3 to 5 minutes, stirring occasionally, until tender.
- Sprinkle 1 cup of the cheese evenly over partially baked crust. Top with bell pepper mixture, beef, remaining 1 cup cheese and the tomato slices (be sure beef is completely covered with cheese).
- Bake 12 to 18 minutes longer or until crust is deep golden brown. Cut into wedges to serve