| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Veg05 | 1 | Servings |
INGREDIENTS
| Pizza dough | ||
| 2 | c | Spanish onions, thinly |
| sliced | ||
| 2/3 | c | Vegetable broth |
| 4 | c | Broccoli florets, bite-sized |
| pieces | ||
| with 1/4 inch stems | ||
| included | ||
| 1 1/2 | t | Cornmeal, for dusting board |
| 1 | T | Extra virgin olive oil |
| 1/2 | t | Salt |
| 1/2 | t | Crushed red pepper |
| 1 1/2 | T | Fresh sage, minced |
| or 1 1/2 tsp crumbled | ||
| dried sage | ||
| 1/3 | c | Grated parmesan cheese |
INSTRUCTIONS
Cook onions in broth over medium heat, until onions start to turn a deep golden color and no liquid is left in bottom of pan, about 7-8 minutes. Cook broccoli until barely tender. (Steamed for about 4 minutes.) Distrbiute onions over pizza dough. Add broccoli florets. Drizzle oil over top. Sprinkle on salt, red pepper, sage, and cheese. Bake until golden brown, about 20-25 minutes. Recipe by: Lean Italian Meatless Meals, Anne Casale Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1048
Calories From Fat: 125
Total Fat: 14.1g
Cholesterol: 41.3mg
Sodium: 4321mg
Potassium: 307mg
Carbohydrates: 192.9g
Fiber: 6.4g
Sugar: 65.4g
Protein: 36.9g