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Steps
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.
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Sweet onions are special onion varieties that are sweeter as well as juicier than traditional Bermuda or Spanish onions. Look for Maui. Vidalia® and Walla Walla onions in you produce department.
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