Directions:
- Preheat oven to 400°.
- Heat oil in a large nonstick skillet over medium-high heat; add onion. Reduce heat to medium, and cook 18 to 20 minutes or until onions are golden brown, stirring often. Remove from heat.
- Unroll pie dough onto an 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, remaining 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 mixture). Bake at 400° for 25 to 30 minutes or until crust is golden and cheese melts (filling may leak slightly during cooking). Let stand 10 minutes before cutting into 6 wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.54 Kcal (547 kJ) | ||
| Calories from fat | 33.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 3% | |
| Sodium | 366.82mg | 15% | |
| Potassium | 247.13mg | 5% | |
| Total Carbs | 10.97g | 4% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 13.97g | 28% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.5mg | 3% | |
| Calcium | 366.9mg | 37% | |
| Amount Per 100 g | |||
| Calories | 75.7 Kcal (317 kJ) | ||
| Calories from fat | 19.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 6% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 3% | |
| Sodium | 212.73mg | 15% | |
| Potassium | 143.32mg | 5% | |
| Total Carbs | 6.36g | 4% | |
| Sugars | 1.95g | 13% | |
| Dietary Fiber | 1.93g | 13% | |
| Protein | 8.1g | 28% | |
| Vitamin C | 6.9mg | 20% | |
| Iron | 0.3mg | 3% | |
| Calcium | 212.8mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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