pizza with caramelized onion and broccoli

[Guest guest]

eat broccoli!!

 

 

* Exported from MasterCook *

 

Broccoli with Caramelized Onion Pizza

 

Recipe By :Anne Casale 1995

Serving Size : 8 Preparation Time :0:00

Categories : Pizza Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pizza dough

2 cups thinly sliced onions

(Spanish or Texas white)

2/3 cup defatted low-sodium vegetable broth

4 cups bite-size pieces broccoli florets -- washed and drained

(include 1/4-inch stems)

1 1/2 teaspoons cornmeal -- to dust pan

1 tablespoon extra virgin olive oil

1/2 teaspoon coarse salt

1/2 teaspoon crushed red pepper flakes

1 1/2 tablespoons minced fresh sage

1/3 cup Parmesan cheese -- well-packed

(imported Italian cheese)

 

1. Prepare pizza dough; let rest/rise.

 

2. Adjust oven rack to lowest position in oven and preheat to 350F for 20

minutes.

 

3. In a 10-inch nonstick skillet, cook onions in vegetable broth over medium

heat, stirring frequently, until onions start to turn a deep golden color and no

liquid is left in bottom of pan, about 7 to 8 minutes.

 

4. Put broccoli florets in a steamer set into a 5-quart saucepan containing 1

inch of water. Cook, covered, over medium heat until barely tender, about 4

minutes. Remove steamer and let vegetables cool to room temperature.

 

5. Lightly spray a 14-inch round pizza pan with olive oil cooking spray and dust

with cornmeal.

 

6. Place ball of dough on well-floured work surface. With the palm of your hand,

flatten dough into a round disk. Flip dough over. Use a rolling pin to shape

dough into a 14-inch circle, turning and stretching it gently as you roll, and

adding more flour to work surface if necessary to prevent sticking. Transfer

dough to prepared pan.

 

7. Distribute onions evenly over surface to within 1/2-inch of outside rim of

dough. Arrange broccoli florets over onions. Drizzle olive oil over florets.

Sprinkle salt, pepper flakes, sage and cheese over florets.

 

8. Bake until edges are golden brown and bottom crust is crisp, about 20 to 25

minutes. Transfer to cutting board and let cool slightly before cutting into

wedges for serving.

 

Description:

" Makes one 14-inch round pizza "

Source:

" Lean Italian Meatless Meals [iSBN 0449983684] "

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Per Serving (excluding unknown items): 154 Calories; 4g Fat (23.4% calories from

fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 277mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 2653 0 0 0 0 0 3403 0 0