Gorgonzola and Onion Pie

(4)

0 reviews

Ingredients

1 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.
2 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.
3 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.
4 Spoon tomato mixture into partially baked shell. Spoon onion mixture over tomatoes; sprinkle with mozzarella and Gorgonzola cheeses.
5 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.

1 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.
2 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.
3 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.
4 Spoon tomato mixture into partially baked shell. Spoon onion mixture over tomatoes; sprinkle with mozzarella and Gorgonzola cheeses.
5 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.