Italian Tomato Pie

• 2 large sweet onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups sliced fresh mushrooms
• 1 unbaked pastry shell (9 inches)
• 1-1/2 teaspoons each minced fresh basil, oregano and rosemary
• 2 cups shredded part-skim mozzarella cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 large plum tomatoes, cut into 1/4-inch slices
• Dash pepper

1. In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
2. In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
3. Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
4. Bake at 375u0b0 for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.

sweet onions, olive oil, salt, mushrooms, pastry shell, fresh basil, mozzarella cheese, olives, tomatoes, pepper

Taken from www.tasteofhome.com/recipes/italian-tomato-pie/ (may not work)