Combine everyone’s two favourite takeout orders into one homemade meal you can feel good about serving thanks to a fifty-fifty split of mushrooms and beef.
Serves 8 | Prep Time: 20 mins. | Cook Time: 20 mins.
8 oz fresh button mushrooms
1 tbsp canola oil
1/2 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 tsp each salt and pepper
1 ball prepared pizza dough
1/3 cup tomato sauce
1/3 cup barbecue sauce
1 1/2 cups shredded part skim Mozzarella Cheddar Blend
1 plum tomato, seeded and diced
1/2 small red onion, very thinly sliced
1/2 cup shredded lettuce
1/4 cup light mayonnaise
2 tbsp yellow mustard
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture, ground beef, seasoning blend, salt and pepper. Cook for 10 minutes until mushroom mixture is browned.
Preheat the oven to 450°F (230°C). Roll the dough out, on a lightly floured surface, into an 18 x 12-inch rectangle; transfer to a parchment-lined baking sheet. Stir the tomato sauce with the barbecue sauce and spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion.
Bake for 20 to 25 minutes until golden. Stir the mayonnaise with the mustard. Sprinkle the lettuce over the pizza and drizzle with mayonnaise mixture. Cut into portions and serve immediately.
Tip: Place the mayonnaise mixture into a plastic re-sealable bag and snip off a small portion of the corner. Pipe the mixture over the pizza to get an even drizzle.
Per Serving: Calories 315. Sodium 690mg, Protein 16.5g, Fat 14g, Carbohydrates 31g, Dietary Fibre 3g