Fresh mozzarella melts over tomatoes, caramelized onions, and cannellini beans in this satisfying meatless pie.
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
How to Make It
Preheat oven to 400°.
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.
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.
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.