Tomato and Broccoli Galette

From your share:
4 plum tomatoes or 2-3 tomatoes from the share halved and seeded
4 cups of broccoli florets

From your kitchen:
3 cloves garlic, sliced
1 Tbs. chopped fresh oregano
1/2 small onion, sliced (1/2 cup)
4 tsp. olive oil
1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature
1/4 cup prepared pesto
1/2 cup shredded Fontina cheese

Preparation:

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 375°F; bake 40 minutes, or until golden.

From: Vegetarian Times.com