Beef, Mushroom, Fresh Tomato Pesto FFF-a-boli (Pizza Night!)

I did warn you mention that I'd tried a couple of variations when I was rocking and rolling in the pizza.

Since my spouse also likes mushrooms, I made a mushroom variation of the Birthday 'boli.  Not one to waste perfectly good browned ground beef, I added a generous cup of sliced mushrooms to the meat left in the skillet from the basic 'boli.  Coupled with a Fresh Tomato Pesto then cooked down until thick, it turned out most excellent.

This got me thinking about more veggilicious 'boli fillings, so in addition to the Thanksgiving Leftover Remake 'boli that's in the can already, stay tuned for more rolled pizzas.  This is fun! Just the way a Friday night should be, you know?

Beef, Mushroom and Fresh Tomato Pesto FFF-a-boli

1 pound pizza dough of your choice (see my Pizza Primer here)

1/2 pound ground beef

1+ cup mushrooms, sliced (go on up to 1 1/2 cups, why don't you?)

1/4 cup diced onion

3/4 cup Fresh Tomato Pesto sauce or tomato sauce, spaghetti sauce, pizza sauce

1 1/2 cups shredded Quattro Formaggio or other Italian blend cheese

Penzey's Pasta Sprinkle or other Italian blend spices to taste (1 teaspoon?)

Preheat oven to 400 degrees Fahrenheit.  Preheat a large skillet over medium heat and add a turn of oil. Brown the ground beef then drain off the fat.  Add the mushrooms and onion and cook until they give up their juice, another 5 minutes.  Add the fresh tomato pesto and cook over medium low heat until thickened.  Set aside.

Refer to my Basic FFF-a-boli for more details on how to do the kitchen gymnastics, but I'll cover it quickly here.  On an oiled piece of parchment paper, roll out the dough into a rectangle.  Spread the meat and mushroom mixture across the middle third of the rectangle.  Top with cheese and spices.  Fold one of the un-topped thirds over the filling.  Fold the other side over the filling.  Flip it over (good photos here).  Brush the top with olive oil and poke a few slits in it.  Bake on the parchment for 25-30 minutes, then slide the 'boli off and finish baking on your stone or cookie sheet until the crust is nicely browned, another 5-10 minutes.

Serve in slices.  Then suggest veggie variations for the next 'boli I feature!

This post is celebrating Friday Night Pizza Night with the talented bloggers of the Farm Girl Friday Blog Fest at Let This Mind Be In You, the Clever Chicks Blog Hop at The Chicken Chick, What's Cookin' Wednesday at Buns In My Oven and Taste and Tell Thursdays.

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