Preheat the oven to 425 degrees. Combine the eggs with the ricotta cheese, goats cheese, scallions, parsley and basil and Parmesan and season well with salt and pepper. In a medium skillet heat the olive oil. Stir in the garlic and oregano. When the garlic is on the verge of turning golden, add the tomato puree, paste and olives. Season with salt and pepper. Spread half of the cheese mixture in the prepared pie shell. Spread half of mozzarella, sauce and bell pepper. Make a second layer with ricotta cheese, mozzarella, sauce and bell pepper. Cover with the top crust and pinch edges together and flute them. Make 3 long parallel slashes through the top crust. Set pie plate on a baking sheet to catch drips and bake for 40 minutes or until well browned. Let stand for 1 hour. Serve with a crisp green salad with mustard dressing. Yield: 8 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <email@example.com> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6690 Posted to MC-Recipe Digest V1 #606 by firstname.lastname@example.org (Shermeyer-Gail) on May 12, 1997
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|Serving Size: 1 Serving (1323g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 19.7mg||6 %|
|Sodium 2195.1mg||76 %|
|Potassium 6746mg||178 %|
|Total Carbohydrate 134.9g||40 %|
|Dietary Fiber 28.4g||114 %|
|Sugars, other 106.6g|
|Protein 34.2g||49 %|
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Calories per serving: 675
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