Meatless Monday!

Good Meatless Monday Y’all!

I'm ready!

I’m ready!

As you remember, I chose to make Broccoli Tomato Galette from Vegetarian Times. I made it on Sunday and then re-heated it on Monday for dinner. It was pretty easy to make. On Sunday morning I went to Trader Joe’s and got everything I needed except the oregano, I grow it in my garden and used it. I decided that My Man would have a taste of it on Sunday and then compare how it tasted on Monday.

Hot out of the oven!

Hot out of the oven!

Ready to put in the oven

Ready to put in the oven

As you can see, I can’t rollout a circle to save my life. Anyway, I think my oddly shape pizza looks “rustic”.

Overall impression
The pizza (cause really, that it what it is) was pretty easy to make. I thought it tasted better fresh from the oven then it did re heated today. Both My Man and I think that it needed salt. I ended up adding salt to mine when I ate it both times and it helped a lot. The other thing was the crust. I don’t if it was the TJ crust (although I have had their regular crust and enjoyed it) or if it was the fact that it was a wheat crust but is was just ok. Ok as in I hope to never have it again.

I think I will make this again but with regular crust…and salt…and more cheese. I think I just added 300 more calories to the damn thing but it will Yummy! Y’all check it out and tell me what you think!

Here is the recipe:

Serves 4

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
  • ½ small onion, sliced (½ cup)
  • 4 tsp. olive oil
  • 1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature
  • ¼ cup prepared pesto
  • ½ 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).

Question: What did you have this Meatless Monday?


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