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Gorgonzola And Onion Pie (based On A Recipe By Roberta Mintz Levine)
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Ingredients

How to make it

  • Preheat oven to 450. Prepare pie crust according to pkg. directions for one unfilled pie crust, using 9-inch pan. Bake for 9-11 minutes or until lightly browned. Sprinkle with parmesan cheese; set aside.

Reduce oven temp to 425F. Heat 2 T. oil in large skillet over medium-low heat until hot. Add onions; cook and stir onions until soft and golden. (this takes me about 30 minutes.) Set aside.

In large saucepan, heat 1 T. oil 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 tomatoes into partially baked crust. Spoon onion mixture over tomatoes. Sprinkle with mozzarella and gorgonzola cheeses.

Bake at 425 for 10-20 minutes, until crust is golden brown. You may need to cover the edge of the pie crust to prevent excess browning.

Let stand for 10 minutes before serving.

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