Ingredients
3 beaten eggs
1 3-ounce package cream cheese with chives, softened
3/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese (6 ounces)
1 cup ricotta cheese
1/2 cup mayonnaise or salad dressing
1 13 3/4 ounce can artichoke hearts
1 cup cooked garbanzo beans
1/2 cup sliced ripe olives
1 2-ounce jar diced pimiento, drained
2 tablespoons snipped parsley
1 unbaked 9-inch pastry shell
1/3 cup grated parmesan cheese
4 tomato slices, halved
Preparation
Pre-heat oven to 350
Combine first 3 ingredients and 1/4 teaspoon pepper. Stir in 1 cup mozzarella and next 2 ingredients.
Drain artichokes. Quarter 2 hearts, reserve. Chop remaining hearts, fold into cheese mixture along with next 4 ingredients. Turn into pastry.
Bake at 350 for 30 minutes. Top with remaining cheeses. Bake 15 minutes more till set.
Let stand 10 minutes. Top with quartered artichokes and tomato.
