| 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 |
ts |
Cornmeal; for dusting board |
| 1 |
tb |
Extra virgin olive oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Crushed red pepper |
| 1 1/2 |
tb |
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
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