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Ingredientes
- 1/4 c. minced onions
- 2 cloves garlic, chopped (can use powdered garlic)
- 2 tbsp. extra virgin olive oil (can use any vegetable oil)
- 1 (10 ounce.) can tomato puree
- 1/4 c. tomato paste
- 1/2 teaspoon marjoram leaves
- 1 teaspoon dry oregano
- 1 c. sliced black olives
- 2 Large eggs, beaten
- 1 pound sm. curd cottage cheese
- 2 tbsp. minced onions
- 1 c. Parmesan cheese
- 1 tbsp. fresh parsley (or possibly dry)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pastry (can use a Pillsbury out of the dairy case box of 2 pie shells)
- 1 (6 ounce.) pkg. sliced Mozzarella cheese
- 1 1/2 c. fresh or possibly canned mushrooms, liquid removed
Direcciones
- Saute/fry onion and garlic in oil till tender. Add in puree, paste and next 3 ingredients, mixing well; set aside. Combine Large eggs and next 6 ingredients, mixing well; set aside.
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 10-inch pie plate. Spread 3 Tbsp. tomato puree mix in pastry shell. Layer with half of cottage cheese mix and half of Mozzarella cheese slices. Cover with half of remaining puree mix and 1 1/2 c. mushrooms. Repeat layers with remaining cottage cheese mix, Mozzarella and tomato puree mix.
- Roll remaining pastry to 1/8-inch thickness and place over pizza mix in pie plate. Trim excess pastry. Fold edges under bottom crust and flute. Cut slits in top for steam to escape. Bake at 400 degrees for 40 min or possibly till done. Let stand 30 min. Garnish, if you like. Yield: 1 pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 347 | |
| Calories from Fat 247 | 71% |
| Total Fat 27.5g | 34% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 724mg | 30% |
| Potassium 489mg | 14% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.27g | 4% |
| Protein 14.11g | 23% |
