Dinner ready in 25 minutes! Roast beef, tomatoes and lettuce mixed with Italian salad dressing makes this delicious sandwich pizza.
Three 6-inch prebaked crusts can be used in place of one large crust. To serve the smaller-crust pizzas, cut each in half.
Prepare the pizza and cover it loosely. Refrigerate it for up to 2 hours.
On a hot summer evening, serve this cold pizza with cantaloupe wedges and lemonade.
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