1 recipe Wheat Crust (recipe follows)
3 eggs
8 oz. Ricotta cheese
1/2 c. grated Parmesan cheese
1 tbsp. chopped fresh onion
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. olive or salad oil
1 clove garlic, minced or pressed
1 can (8 oz.) tomato sauce
1/2 tsp. each: dried marjoram leaves and oregano leaves
1/2 c. sliced black olives
8 oz. thinly sliced Mozzarella cheese
1 green pepper, seeded, sliced

1. Divide pastry into 2 parts. Roll half out to fit 9 inch pie pan, tart or quiche pan.

2. Mix eggs with Ricotta and Parmesan cheeses, onion, parsley, salt and black pepper until well blended.

3. Heat oil in small pan. Add garlic. Saute until garlic is golden. Add tomato sauce. Remove from heat, stirring. Add marjoram, oregano and olives. Set aside.

4. Pour half the Ricotta mixture into pastry lined pan. Top with half the Mozzarella cheese, half the green pepper and half the tomato sauce mixture. Repeat layers.

5. Roll out remaining crust to fit top. Seal edges and flute. With sharp knife, make 3 long slashes, parallel to each other across top of pie. Make 3 more slashes, crossing the first.

6. Bake at 425 degrees for 30 to 35 minutes or until golden. Let stand 30 minutes before serving.

WHEAT CRUST:

Into bowl, measure: 1/2 c. whole wheat flour 2 tbsp. wheat germ

Cut in 1/2 cup firm butter until pieces are pea sized. Mix together: 1 tbsp. lemon juice 1 tbsp. water

Sprinkle over flour mixture. Toss to form ball. Add 1 tbsp. more water if needed. Chill dough.