1/4 c. chopped onions
2 cloves garlic, minced (can use powdered garlic)
2 tbsp. olive oil (can use any vegetable oil)
1 (10 oz.) can tomato puree
1/4 c. tomato paste
1/2 tsp. marjoram leaves
1 tsp. dried oregano
1 c. sliced black olives
2 eggs, beaten
1 lb. sm. curd cottage cheese
2 tbsp. chopped onions
1 c. Parmesan cheese
1 tbsp. fresh parsley (or dried)
1/4 tsp. salt
1/4 tsp. pepper
Pastry (can use a Pillsbury out of the dairy case box of 2 pie shells)
1 (6 oz.) pkg. sliced Mozzarella cheese
1 1/2 c. fresh or canned mushrooms, drained

Saute onion and garlic in oil until tender. Add puree, paste and next 3 ingredients, mixing well; set aside. Combine 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 tablespoons tomato puree mixture in pastry shell. Layer with half of cottage cheese mixture and half of Mozzarella cheese slices. Cover with half of remaining puree mixture and 1 1/2 cups mushrooms. Repeat layers with remaining cottage cheese mixture, Mozzarella and tomato puree mixture.

Roll remaining pastry to 1/8-inch thickness and place over pizza mixture 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 minutes or until done. Let stand 30 minutes. Garnish, if desired. Yield: 1 pie.

PASTRY (for a double-crust 10-inch pie) :

2 c. flour
1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter
1/4 tsp. lemon juice
1/4 c. ice water

Combine flour, salt and sugar. Cut in butter with pastry blender until mixture resembles coarse meal. Combine lemon juice and water. Sprinkle over flour mixture until moistened. Shape in a ball. Wrap in wax paper. Chill at least 1 hour.