Serves: 8
Total Calories: 208

CRUST
1 (15-ounce) package refrigerated pie crust
1 tablespoon grated Parmesan cheese

FILLING
2 tablespoons olive oil, or vegetable oil
2 1/3 cups coarsely chopped sweet onions
1 tablespoon olive oil or vegetable oil
2 cloves garlic, minced
1 (28-ounce) can whole tomato, drained, quartered
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 oz.) shredded mozzarella cheese
1 cup (4 oz.) crumbled gorgonzola cheese or blue cheese

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Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Sprinkle with Parmesan cheese set aside.

Reduce oven temperature to 425°F. Heat 2 tablespoons oil in large skillet over medium-low heat until hot. Add onions cook and stir until onions are soft and golden, about 15 minutes.

Heat 1 tablespoon oil in large saucepan over medium heat until hot. Add garlic cook and stir until garlic is softened. Stir in tomatoes, oregano, salt and pepper. Cook for 10 minutes or until slightly thickened, stirring occasionally. Spoon tomato mixture into partially baked shell spoon onion mixture over tomatoes. Sprinkle with mozzarella and gorgonzola cheeses.

Bake at 425°F. for 10 to 20 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutrition Per Serving: Calories 290 Protein 9g Carbohydrate 19g Fat 19g Sodium 390mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 208
Calories from Fat: 136

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