Beef & Blue Cheese Tart

So this is what we had last night for dinner. It was REALLY delicious, but only if you like blue cheese. Eat the middle pieces and you will have less carbs!

1/2 lb extra lean ground beef (97%)
1 3/4 C sliced fresh mushrooms
1/2 medium onion, thinkly sliced
1/4 t salt
1/4 t pepper
1 tube (13.8 oz) refrigerated pizza crust
1/2 C fat free sour cream
2 t Italian seasoning
1/2 t garlic powder
3/4 C crumbled bleu cheese

Cook beef, onion and mushrooms until meat is not pink. Drain. Stir in salt & Pepper, set aside.
On a lightly floured surface, roll crust into a 15x12 inch rectangle. The recipe then says to transfer to a parchment paper. But I would do without the parchment paper next time. Not only is it a pain in the butt to transfer it, but when you are cutting the tart after it is cooked, it gets all cut up and if soggy, you might eat it because it is sticking to the tart!
IN a small bowl, combine sour cream, Italian seasoning and garlic powder; spread over crust within 2" of the edges. The put hamburger mixture on top of that. Fold up edges of crust over filling, leaving center uncovered. So I did the long sides first. So the 'window' of mixture you see will be about 10x7. This is when you transfer it to a cookie sheet.....have fun....it's tricky. Took 2 people, 2 spatulas and 4 hands!
Bake at 425 for 15-18 or until crust is golden brown. Spirnkle with blue cheese when it comes out and let it stand for 5 minutes before slicing. Makes 8 slices

1 slice: 208 carbs,5 g fat, 23 g carbs (eat center one and less carbs!), 2 g fiber, 3 g sugar and 18 g protein

Happy Eating!
TeAm Healthy