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.
