Hearty Tomato Pie

Hearty Tomato Pie Recipe
Oxmoor House
Fresh mozzarella melts over tomatoes, caramelized onions, and cannellini beans in this satisfying meatless pie.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 44 Minutes
Other: 10 Minutes

Nutritional Information

Calories 321
Caloriesfromfat 51 %
Fat 18.1 g
Satfat 8.2 g
Protein 9.5 g
Carbohydrate 28.6 g
Fiber 2.8 g
Cholesterol 29 mg
Iron 1.1 mg
Sodium 369 mg
Calcium 224 mg

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

Preparation

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.

Note:

Katherine Cobbs,

Oxmoor House Healthy Eating Collection

October 2006
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