Ingredients
The following ingredients have 8 Servings
- 8 ounces fresh button mushrooms
- 1 tablespoon canola oil
- 8 ounces lean ground beef
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano leaves
- ½ teaspoon ground mustard
- ¼ teaspoon dried minced garlic
- ¼ teaspoon dried minced onion
- ½ teaspoon each salt and pepper
- 1 ball prepared pizza dough
- ⅓ cup tomato sauce
- ⅓ cup barbecue sauce
- 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 ½ cups)
- 1 plum tomato, seeded and diced
- ½ small red onion, very thinly sliced
- ½ cup shredded lettuce
- ¼ cup light mayonnaise
- 2 tablespoon yellow mustard
Instruction
- 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.
