Hearty Tomato Pie

Name: Hearty Tomato Pie
Ingredients: 2 teaspoons olive oil; 1 white onion, halved and thinly sliced; 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury); 1/4 cup grated Parmesan cheese, divided; 1 teaspoon chopped fresh rosemary, divided; 1 cup rinsed and drained canned cannellini beans; 4 large plum tomatoes (about 1 pound), sliced; 6 ounces fresh mozzarella cheese, sliced into 1/4-inch-thick rounds; 1/2 teaspoon garlic powder; 1/4 teaspoon onion salt; 1/4 teaspoon black pepper

11 ingredients

4 steps

Ingredients

2 teaspoons olive oil
1 white onion, halved and thinly sliced
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh rosemary, divided
1 cup rinsed and drained canned cannellini beans
4 large plum tomatoes (about 1 pound), sliced
6 ounces fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
1/2 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon black pepper

Directions

1

Preheat oven to 400°.
2

Heat oil in a large nonstick skillet over medium-high heat; add onion. Reduce heat to medium, and cook 18 to 20 minutes or until onions are golden brown, stirring often. Remove from heat.
3

Unroll pie dough onto an ungreased baking sheet; sprinkle dough with 2 tablespoons Parmesan cheese and 1/2 teaspoon rosemary, leaving a 1-inch border. Spoon onion and beans over dough. Arrange tomato slices over beans; top with mozzarella rounds. Sprinkle with remaining 2 tablespoons Parmesan cheese, remaining 1/2 teaspoon rosemary, garlic powder, onion salt, and pepper.
4

Gently fold edges of dough toward center, crimping dough occasionally to seal (dough will not cover tomato mixture). Bake at 400° for 25 to 30 minutes or until crust is golden and cheese melts (filling may leak slightly during cooking). Let stand 10 minutes before cutting into 6 wedges.