Beef Mushroom and Onion Tart

I love to skim through magazines to find new recipes  When I find one that looks good I save it -- or rather I save the entire magazine which is how I ended up with a huge bundle that stacked up three feet high!

Tonight's dinner is a recipe I found in Better Homes and Gardens (3/10).  With the weather getting grayer and cooler I was looking for a hot and hearty meal.  Really delicious and easy to make -- I served it with some garlicky sauteed spinach.

Beef, Mushroom, and Onion Tart
Yield:  4 servings

12 oz. lean ground beef
8 oz package sliced mushrooms (I used baby portabellos)
1/2 medium red onion, cut in thin wedges
1/4 tsp salt
1/4 tsp pepper
13.8 oz package refrigerated pizza dough
3 oz. blue cheese, crumbled
Fresh Oregano and/or pizza seasoning (optional)

     Preheat Oven to 425F.  In a 12" skillet cook beef, mushrooms, and onion over medium heat until beef is browned and onion is tender, stirring occasionally.  Drain off fat.  Stir in salt and pepper.
     Meanwhile, grease a large baking sheet or line with parchment.  Unroll pizza dough on baking sheet.  Roll or pat dough to a 15x12 inch rectangle.  Top dough with beef mixture, keeping filling within 1 1/2 inches of all edges.  Fold edges over the filling, pleating as needed.
     Bake tart 15 minutes or until crust is golden.  Top with blue cheese, oregano, and pizza seasoning.

Changes/Substitutions:   I cooked the ground beef with some oregano, 3 thinly sliced garlic cloves, red onion wedges, and salt/pepper to taste.  I removed the beef mixture, reserving the cooking liquids which I used to cook the mushrooms (I really hate an overloaded skillet).  I didn't have any blue cheese on-hand so I sprinkled a handful of shredded Parmesan before I put it in the oven (delicious!) and I made my own pizza dough -- really easy to do, and tastes so much better.  (You can find the recipe here.)  I didn't roll my dough out to a rectangle -- just tossed it into a round and baked on my greased air bake sheet.