Broccoli-Tomato Galette

• 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

1. Preheat oven to 450F.
2. Line baking sheet with foil.
3. Place tomato halves cut side up on baking sheet.
4. Insert 2 slices of garlic in each tomato half; sprinkle with oregano.
5. Roast 30 minutes.
6. Toss together broccoli, onion, and oil in baking dish.
7. Roast 20 minutes, or until tender.
8. Cool 10 minutes.
9. Roll dough into 10-inch circle.
10. Transfer to baking sheet coated with cooking spray or lined with parchment paper.
11. Spread pesto on crust; sprinkle with cheese.
12. Top with vegetables, leaving 2-inch rim.
13. Fold 1 inch of crust edge inward.
14. Reduce oven temperature to 375F; bake 40 minutes, or until golden.
15. STORE/SERVE Cool, wrap in foil, and refrigerate up to 2 days, or freeze 1 month.
16. Reheat 15 minutes at 350F before serving (thaw first if frozen).

tomatoes, garlic, fresh oregano, broccoli florets, onion, olive oil, pizza, pesto, fontina cheese

Taken from www.vegetariantimes.com/recipe/broccoli-tomato-galette/ (may not work)