This was a hit.
Travis said it smelled like something that would be served in a fancy restuarant. It was easy to make, can easily be altered, was filling, and was liked by everyone in my family!
From Better Homes and Gardens Magazine March 2010.
pizza crust, can be store bought or follow the recipe below
1lb ground round
1 8oz pkg sliced mushrooms (I used a can of mushrooms from my cupboard)
1/2 med red onion, cut in wedges
1/4 tsp salt
1/4 tsp pepper
3 oz blue cheese, crumbled
fresh oregano, or pizza seasoning (optional)
my pizza crust recipe:3 cups flour (can use 1c whole wheat)
1 package fast-acting yeast
1 cup very warm water
2 Tbsp olive oil
2 tsp sugar
1 tsp salt
-In a large bowl combine 1c flour and the yeast. Add the water and stir.
-Add the oil, sugar, salt and remaining flour, blending it until it forms a ball. (You may need to add more water, oil or flour depending on the texture and humidity in the air. It should moist but not sticky.)
-Turn it out on a lightly floured surface and knead 8 - 10 times, form it into a ball and let it rest -preferably near something warm to help it rise some.
Heat oven to 425.
Cook beed, onion, and mushroom over med heat until meat is browned and onion is tender. Drain off fat; stir in s&p.
Prep baking sheet with parchment paper or grease (I just sprinkled on some corn meal.) Lay out crust on sheet.
Fill curst with beef mix, keeping an 1-2" edge. Fold edge up, pleating and pinching where needed.
Bake 15 mins or until crust is golden. Top with blue cheese, oregano, and pizza seasoning.
I baked the tart with mozzerella on half of it since Travis doesn't like blue cheese. I also used fresh parsley and oregano.
This was a little on the dry side and we decided a dipping sauce is needed. Horseradish sauce will be the first thing I try.