Directions:
- 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.
- Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.
- 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 375F; 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 350F before serving (thaw first if frozen).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.12 Kcal (972 kJ) | ||
| Calories from fat | 147.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.34g | 25% | |
|---|---|---|---|
| Cholesterol | 21.58mg | 7% | |
| Sodium | 262.57mg | 11% | |
| Potassium | 504.26mg | 11% | |
| Total Carbs | 13.68g | 5% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 10.1g | 20% | |
| Vitamin C | 91.9mg | 153% | |
| Iron | 1.4mg | 8% | |
| Calcium | 230mg | 23% | |
| Amount Per 100 g | |||
| Calories | 113.44 Kcal (475 kJ) | ||
| Calories from fat | 71.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 25% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 7% | |
| Sodium | 128.32mg | 11% | |
| Potassium | 246.43mg | 11% | |
| Total Carbs | 6.68g | 5% | |
| Sugars | 2.27g | 19% | |
| Dietary Fiber | 2.12g | 17% | |
| Protein | 4.93g | 20% | |
| Vitamin C | 44.9mg | 153% | |
| Iron | 0.7mg | 8% | |
| Calcium | 112.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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