2 cups sliced fresh mushrooms
1/2 onion, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 tube refrigerated pizza crust
1/2 cup reduced fat sour cream
2 tsp Italian seasoning
1/2 tsp garlic powder
3/4 cup crumbled bleu cheese
In a saute pan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink and then drain the fat. Stir in salt and pepper and set aside.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
On a lightly-floured surface, roll out the crust into a 15x12 inch rectangle. Transfer to the prepared baking sheet.
In a small bowl, combine the sour cream, italian seasoning and garlic powder. Spread over the pizza crust leaving a 2 inch margin around the edges. Spoon the beef mixture over the top. Fold up the edges of the crust over the filling, leaving the center uncovered.
Bake for 15 to 18 minutes or until the crust is golden brown. Using the parchment paper, slide the tart onto a wire rack. Sprinkle with bleu cheese and let cool for 5 minutes before slicing.
Source: Taste of Home Magazine