Verwarm de oven voor op 175 graden.

Bak de ui en knoflook in pan met boter op een medium temperatuur. Tot de ui lekker zacht is. Voeg het gehakt toe en bak dit bruin. Voeg de oregano en de basilicum toe. En zout en peper naar smaak.

Voeg de tomatensalsa en pesto toe. Voeg het water toe. Zet het vuur wat lager en laat zo’n 20 minuten doorstuderen.

Mix all the dough ingredients in a food processor for a few minutes until the dough turns into a ball. If you don't have a food processor, you can mix by hand with a fork.

Place a round piece of parchment paper in a well-greased springform pan — 9-10 inches in diameter — to make it easier to remove the pie when it's done. (You can also use a deep-dish pie pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.

Pre-bake the crust for 10-15 minutes. Take it out of the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.

Bake for 30-40 minutes on lower rack or until the pie has turned a golden color.

Serve with a fresh green salad and dressing.