Ingredients
2 large sweet onions, thinly sliced2 tablespoons olive oil1 teaspoon salt2 cups sliced fresh mushrooms1 unbaked pastry shell (9 inches)1-1/2 teaspoons each minced fresh basil, oregano and rosemary2 cups shredded part-skim mozzarella cheese1 can (2-1/4 ounces) sliced ripe olives, drained4 large plum tomatoes, cut into 1/4-inch slicesDash pepper
Preparation
In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.
