An original recipe from Gretchen Tomlinson

Use a frozen piecrust, and bake it for half the time indicated on the package.

Fill with:
A 28-oz can of diced tomatoes with garlic, drained
Lots of sauteed onions
1 C mozzarella
1 C gorgonzola (can use a little bit less)

Bake for the remainder of the time indicated on the piecrust.