Pizza Broccoli

If you love pizza, but want something a little lighter, this vegetable-forward, pantry-friendly dish is worth a try. The recipe is from “Ready, Set, Cook” by Dawn Perry, who also recommends making it with cauliflower florets. If you want a meaty version, try adding sausage removed from its casing and fried. Use the sausage drippings, adding oil as needed, to cook the vegetables and then proceed with the recipe, adding the sausage just before the tomatoes.

Makes 4 servings

6 tablespoons olive oil, divided 1 white or yellow onion (about 10 ounces) or 2 shallots thinly sliced

teaspoon fine salt, divided Freshly ground black pepper 1 bunch broccoli (about 3 crowns), trimmed and cut into spears

1 (28-ounce) can whole peeled tomatoes, drained

1⁄2 teaspoon crushed red pepper flakes, optional

8 ounces fresh mozzarella, torn into bite-size pieces Torn fresh basil leaves (optional)

Position a rack in the middle of the oven and preheat to 450 degrees.

In a large ovenproof skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add the onion, season with teaspoon of salt and several grinds of black pepper and cook, stirring, until the onion starts to darken at the edges, about 6 minutes. Transfer to a plate.

Add 2 tablespoons of oil to the skillet and heat until shimmering. Add half the broccoli and cook, flipping once, until browned on two sides, about 4 minutes per side. Transfer to the plate with the onion, and repeat with the remaining oil and broccoli. Season the vegetables with the remaining salt.

Return the cooked vegetables to the skillet, and use your hands to crush the tomatoes over the top. Season with several grinds of black pepper and the red pepper flakes, if using. Top with the mozzarella and transfer to the oven.

Roast for 8 to 10 minutes, or until the cheese is melted and the broccoli is just tender.

Set the oven to broil. Carefully raise the rack 5 or 6 inches away from the broiling element and return the skillet to the oven. Broil for 1 to 2 minutes, or until nicely browned. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.)

Let the dish cool for 1 to 2 minutes, then top with the basil, if using, and serve.

Storage note: Refrigerate leftovers for up to 3 days.

Per serving (generous 11 ⁄2 cups): 415 calories, 31 g total fat, 10 g saturated fat, 50 mg cholesterol, 536 mg sodium, 20 g carbohydrates, 7 g dietary fiber, 11 g sugar, 15 g protein

Adapted from “Ready, Set, Cook” by Dawn Perry (Simon Schuster, 2021).