Broccoli-Tomato Galette

This rustic pie takes up less space in the fridge or freezer than a typical pizza.

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This rustic pie takes up less space in the fridge or freezer than a typical pizza.



  • 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 450°F. 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.

2. Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.

3. 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 375°F; 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 350°F before serving (thaw first if frozen).

Nutrition Information

  • Calories 395
  • Carbohydrate Content 48 g
  • Cholesterol Content 21 mg
  • Fat Content 19 g
  • Fiber Content 9 g
  • Protein Content 15 g
  • Saturated Fat Content 5 g
  • Sodium Content 632 mg
  • Sugar Content 4 g

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