Beef, Mushroom and Onion Tart

This recipe from the March 2010 Better Homes and Gardens Magazine received thumbs up from my family.  It has a little bit of a grown-up taste because of the blue cheese, so I tried to go light on it in some spots for my younger son.  Quick, simple and yummy!

1 lb ground beef

8 oz sliced mushrooms

1/2 medium red onion, cut in thin wedges

1/4 t salt

1/4 t ground pepper

1 pkg refrigerated pizza dough (I used a tube of Pillsbury)

3 oz blue cheese, crumbled

oregano

Heat oven to 425.  In a skillet cook beef, mushrooms and onion over medium heat until beef is browned and onions are tender.  Drain off fat.  Stir in salt and pepper.  Meanwhile, grease a large baking sheet or line with parchment (or use an ungreased baking stone, as I did).  Unroll dough on baking sheet.  Pat to a 15x12 rectangle.  Top with beef mixture, keeping filling within 1 1/2 inches of all edges.  Fold over the filling and crimp edges.  Bake for 15 minutes or until crust is golden.  Top with blue cheese and oregano.