Broccoli-Tomato Galette
Ingredients
- 4 plum tomatoes, halved and seeded ⓘ
- 3 cloves garlic, sliced ⓘ
- 1 Tbs. chopped fresh oregano
- 4 cups broccoli florets ⓘ
- 1/2 small onion, sliced ( 1/2 cup) ⓘ
- 4 tsp. olive oil ⓘ
- 1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature ⓘ
- 1/4 cup prepared pesto ⓘ
- 1/2 cup shredded fontina cheese ⓘ
Instructions
- Preheat oven to 450F.
- Line baking sheet with foil.
- Place tomato halves cut side up on baking sheet.
- Insert 2 slices of garlic in each tomato half; sprinkle with oregano.
- Roast 30 minutes.
- Toss together broccoli, onion, and oil in baking dish.
- Roast 20 minutes, or until tender.
- Cool 10 minutes.
- Roll dough into 10-inch circle.
- Transfer to baking sheet coated with cooking spray or lined with parchment paper.
- Spread pesto on crust; sprinkle with cheese.
- Top with vegetables, leaving 2-inch rim.
- Fold 1 inch of crust edge inward.
- Reduce oven temperature to 375F; bake 40 minutes, or until golden.
- STORE/SERVE Cool, wrap in foil, and refrigerate up to 2 days, or freeze 1 month.
- Reheat 15 minutes at 350F before serving (thaw first if frozen).
Nutrition & Diet Analysis (per serving)
718
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).