6 slices bacon
1 medium onion, chopped
4 cloves garlic, minced
6 slices cooked ham
1 medium tomato, chopped
1 medium red bell pepper, chopped
1 medium carrot, cut into 1/4 inch rounds
1 medium white onion, diced
1 (16 ounce) can white wine
2 tablespoons olive oil
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
1 tablespoon dried basil
1 teaspoon dried lemon pepper
1 teaspoon dried sage
1 dash paprika
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain bacon grease and place aside.
In a large bowl, combine bacon, onion, garlic, ham, tomato, red bell pepper, carrot, white onion, wine, olive oil, basil, olive oil, vinegar, oregano, basil, oregano, parsley and oregano. Mix together and spread over the bottom of the pie shell.
Bake in preheated oven for 5 minutes, or until bacon is crisp. Remove from oven, and sprinkle with basil, pesto, salt and pepper to taste.
Bake for 10 minutes in the preheated oven. Remove from oven and sprinkle with crushed tomatoes and basil over the top of the pie. Return to oven for 10 minutes, or until bacon is crispy.