Beef Tenderloin Pizza with Horseradish Cream

By: Julia Mangan

4 oz. reduced-fat cream cheese

1 cup nonfat sour cream

1 to 2 T. prepared horseradish sauce, depending on taste

1/3 cup chopped red onion

2 t. lemon juice

Dash hot sauce

salt and pepper to taste

12 in Boboli or pizza crust (We use thin crust.)

1 c. shredded, part-skim Mozzarella cheese

8 oz. cooked, medium-rare beef tenderloin, sliced

1 T. chopped chives

In a mixing bowl, combine the cream cheese, sour cream and horseradish.

Stir in the red onion, lemon juice, hot sauce and season with salt and pepper. Spread evenly on top of pizza crust. Sprinkle with Mozzarella cheese.

To Prepare and Eat Now: Preheat the oven to 425. Bake for 10 to 12 minutes or until bubbly. Top with tenderloin and sprinkle with chives. Serve immediately.

To Freeze: Do not cook before freezing. After topping with cheese, wrap, label and freeze. Recommended freezing time: up to 6 weeks. (I normally cut up the raw meat and freeze that in a separate bag.)

To Prepare After Freezing: Preheat the oven to 425. Place frozen pizza into the oven and bake for 12 to 15 minutes (sometimes it takes longer, depends on thickness of crust) or until bubbly. Top with tenderloin (after cooking separately if not cooked yet) and sprinkle with chives. Serve immediately.

(I don't recommend freezing the chives. They end up tasting way too strong. I just normally buy them for the day I plan on eating it and cut up while it is baking.)