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.
8 oz (250 g) fresh button mushrooms
1 tbsp (15 mL) canola oil
½ lb (250 g) lean ground beef
1 pkt (5 mL) Mushroom Seasoning Blend
½ tsp (2 mL) each salt and pepper
1 ball (700 g) prepared pizza dough
1/3 cup (75 mL) tomato sauce
1/3 cup (75 mL) barbecue sauce
1½ cups (375 mL) shredded part skim Mozzarella Cheddar blend
1 plum tomato, seeded and diced
½ small red onion, very thinly sliced
½ cup (125 mL) shredded lettuce
¼ cup (60 mL) light mayonnaise
2 tbsp (30 mL) 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 mushrooms 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.
Keywords: Ground Beef, Blend & Extend, Kid-Friendly, Tailgate