INGREDIENTS:
- 1 1/2 pkgs (9 1/2-oz size) piecrust mix
- 8 large ripe tomatoes
- 6 tbsps butter
- 2 cloves of garlic, crushed
- 3/4 tsp salt
- 3/4 dried oregano leaves
- 4 cups onions, thinly sliced
- 1/2 cup pitted ripe olives, sliced
- 1/2 cup mushrooms, sliced
- 1 pkg. pepperoni slices
- 1/2 cup Parmesan cheese, grated
METHOD:
Preheat oven to 450 degrees F. Prepare piecrust mix as package directs.
Shape into a ball and divide in half. On a lighlty floured surface,
roll out half to a 13-inch circle. Place dough in a 12-inch pan
and prick with a fork. Refrigerate until ready to use. Repeat with
other half of dough. Peel the tomatoes, cut into thick slices and
remove the seeds. In a separate bowl, crush tomatoes with a potato
masher. In a large skillet, heat 3 tbsps butter over medium-high
heat. Add garlic and sauté until golden brown, approximately
3 to 5 minutes. Add crushed tomatoes, salt and oregano. Bring to
a rolling boil. Reduce heat and simmer, stirring occasionally until
mixture is thick, approximately 45 minutes. Set aside. Place crusts
in oven and bake for 10 minutes. In a large skillet, heat remaining
3 tbsps butter over medium-high heat, add onions and sauté
until wilted, approximately 10 minutes. Top with tomato mixture,
onions, olive slices, mushrooms and pepperoni slices. Sprinkle cheese
over toppings and bake 25 to 30 minutes or until bubbly and heated
.
NOTE: Michaela York is not a licensed chef, prepare dish at your
own risk! |
