1.5 c. beef stock
1 tsp. herbs de Provence
1 T. cornstarch, dissolved in 1/4 c. cold water
1/2 c. carrots, diced and blanched
1/2 c. potatoes, diced and blanched
1/2 c. onions, sliced
6 oz. Allied Angus au Jus
Freshly grated mozzarella cheese
Add herbs de Provence to beef stock in saucier and reduce by half. Add corn-starch mixture and simmer until reduced to 6 oz.
Prepare pizza dough, and roll to 12". Spread Pot Roast Sauce over dough. Add carrots, potatoes and onions. Cover with mozzarella cheese and bake in pizza oven until cheese is melted and the crust is golden brown.