2 tsp. olive oil
1 white onion, halved and thinly sliced
1/2 (15 oz pkg) refrigerated pie dough (Pillsbury)
1/4 cup grated Parmesan cheese, divided
1 tsp. chopped fresh rosemary, divided
1 cup rinsed and drained cannellini beans
4 large plum tomatoes, sliced
6 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1/2 tsp. garlic powder
1/4 tsp onion salt
1/4 tsp pepper

Preheat oven to 400°F.

Heat oil in a large skillet over medium-high heat. Add onion. Reduce heat to medium, cook 18 minutes or until onions are golden brown. Remove from heat. Unroll pie dough onto ungreased baking sheet. Sprinkle dough with 2 tablespoons Parmesan cheese, and 1/2 teaspoon rosemary, leaving a 1-inch border.

Spoon onion and beans over dough. Arrange tomato slices over beans. Top with mozzarella rounds. Sprinkle with remaining 2 tablespoons Parmesan cheese, and 1/2 teaspoon rosemary, garlic powder, onion salt, and pepper.

Gently fold edges of dough toward center, crimping dough occasionally to seal. ( dough will not cover tomato mix.) Bake for 25-30 minutes or until crust is golden and cheese melts. Let stand for 10 minutes before cutting into wedges.

Very filling, healthy meal.

Submitted by: Sherry Monfils