E V E R Y D A Y E A S Y
food
b e e f , m
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h e a r t y i n a h u r r y
Crunched for time? Quickly
satisfy appetites with these
tasty weeknight wonders.
by PEG SMITH photos ANDY LYONS
recipes and food styling JILL LUST
i
S T A R T T O F IN IS H 30 m inutes
B U D G E T $ 3 .3 1 p e r se rvin g
BEEF, M U S H R O O M , A N D O N IO N T A R T
12
oz. lean ground beef
1
8-oz. pkg. sliced m ushroom s
1/>
a m edium red onion, cu t in thin wedges
/
tsp. salt
1/
tsp. ground black pepper
1
13.8-oz. pkg. refrigerated pizza dough
3
oz. blue cheese, crum bled
Fresh oregano and/or pizza seasoning (o p tio nal)
1.
Heat oven to
425
°F. In a
12
-inch skillet cook beef, mushrooms, and onion
over medium heat about 8 minutes or until beef is browned and onion is
tender, stirring occasionally. Drain off fat. Stir in salt and pepper.
2.
Meanwhile, grease a large baking sheet or line with parchment. Unroll
pizza dough on baking sheet. Roll or pat dough to a
15
x
12
-inch rectangle.
Top dough with beef mixture, keeping filling within l1
2
3
/ inches of all edges.
Fold edges over the filling, pleating as needed.
3.
Bake tart
15
minutes or until crust is golden. Top with blue cheese,
oregano, and pizza seasoning.
SERVES
4
.
EACH SERVING
525 cal, 23 g fat, 74 mg chol, 1,041 mg sodium, 49 g carbo,
2 g fiber, 31 g pro.
BETTER HOMES AND
GARDENS MARCH
2010 175
