Heat oven to 450°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Sprinkle Parmesan cheese evenly over crust; set aside. Reduce oven temperature to 425°F.
In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat. Add onions; cook about 15 minutes, stirring frequently, until onions are soft and golden.
In 2-quart saucepan, heat remaining tablespoon oil over medium heat. Add garlic; cook and stir until garlic is softened. Stir in tomatoes, oregano, salt and pepper. Cook 10 minutes, stirring occasionally, until slightly thickened.
Spoon tomato mixture into partially baked shell. Spoon onion mixture over tomatoes; sprinkle with mozzarella and Gorgonzola cheeses.
Bake at 425°F 10 to 20 minutes or until crust is golden brown. After 10 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.