Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 Servings
- 1 1/2 lbs (680 gr) fresh pastry dough (pie crust) or pizza dough
- 1 large white or yellow onion
- 4 cloves garlic
- 3-4 Tbsp olive oil
- 8 oz (226 gr) mozzarella cheese
- 4 oz (113 gr) cheddar cheese
- 3 oz (85 gr) grated Parmesan cheese
- 8 oz (226 gr) cherry or grape tomatoes
- 4 oz (118 ml) tomato sauce (optional)
- 1 Tbsp dried oregano
- black pepper to taste
Note re Dough: Pastry dough, such as dough for a pie crust is the traditional type used for this recipe. However, a yeast dough like the type used for pizzas can also be used if rolled out thin.
Prepare the dough.
Grate mozzarella and cheddar cheeses and set aside.
Prepare the vegetables: Cut cherry tomatoes in half and set aside. Peel and thinly the onion into rings. Peel and cut garlic into thin lengthwise slices.
Heat olive oil in a large heavy bottom frying pan and sauté the onion and garlic slices.
Pre-heat oven to 356F (180C) degrees.
Roll out and press the dough into a large (12-14-inch) deep dish pizza pan or a cookie sheet with sides. Spread tomato sauce thinly over the dough (optional). Sprinkle sautéed onion and garlic on top.
Sprinkle grated cheeses evenly over the dough. Arrange tomato halves with the cut side down on top of the cheese. Crush oregano in between fingers while sprinkling it over the top. Add ground pepper to taste.
Bake for approximately 15 minutes, or until dough is cooked and cheese is thoroughly melted. Serve hot.