Pizza Galette

A galette recipe turned homemade pizza. This is a fun and fresh take on a traditional meal with its flaky pastry crust and mixed creamy cheeses. When your kids constantly demand pizza, this is a perfect change of pace… with a touch of fancy.

Galettes are
SO
much fun, because you can use up whatever you have in the fridge. Our oldest has asked for pizza 9 out of the last 10 meals, including breakfast. This pizza alternative was necessary for our sanity.

In my opinion, galettes are
highly
underrated. Anytime I’ve made them, I’ve immediately thought ‘why don’t I make these more often?’.
Sweet or savory, they’re gone almost immediately with a request for more.
It’s perfect, because a pizza galettes doesn’t keep.

NOTE
: galettes don’t do well with wet or soggy ingredients. I roasted the cherry tomatoes prior (more on that below). I find that heirloom are the most popular in season, however I haven’t had much luck with that particular variety. Cherry Tomatos don’t hold much moisture, so even in off season, I have better luck with them.

I found a pastry recipe from
Smitten Kitchen
years ago and have never strayed. It is perfect for sweet, savory, and any combination galette you desire. Sprinkle sugar on the sweet, and parmesan cheese or herbs on the savory.

The Filling

• 1 cup cooked Italian sausage
• 3/4 cup whole fat ricotta cheese
• 1 cup shredded cheddar cheese
• 1/2 cup red onion
• 1T pizza spice blend
• 2 cup roasted tomatoes
• Pepperoni
• 1/2 cup parmesan cheese, more for sprinkling
• 5 slices provolone cheese
• egg

Pizza Galette

This galette recipe is a play on homemade pizza and it is seriously YUM with the flaky pastry crust and mixed creamy cheeses.

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Print Recipe Pin Recipe

Ingredients

  

• 1 1/4 cups 160 grams all-purpose flour
• 1/4 teaspoon table salt
• 8 tablespoons of cold unsalted butter cut into pieces and chill again
• 1/4 cup plain yogurt or sour cream
• 1-2 teaspoons fresh lemon juice
• 1/4 cup ice water
• 1 cup cooked Italian sausage
• 3/4 cup whole fat ricotta cheese
• 1 cup cheddar cheese
• 1/2 cup red onion
• 1 T pizza spice blend
• 2 cup roasted tomatoes
• Pepperoni
• 1/2 cup parmesan cheese more for sprinkling
• 5 slices provolone cheese
• One egg

Instructions

 

• Make sure the butter is cold. Cut up into small cubes.
• Whisk together the flour and salt and dump into food processor. Throw in butter bits and pulse until desired consistency. Can also use a pastry cutter or even your fingers. Work until it resembles coarse meal.
• Pour out into large bowl and add the sour cream, water and lemon juice. Stir until just combined. Work into a ball, wrap in plastic wrap, and CHILL
• Brown sausage until no longer pink.
• Roast tomatoes prior, if desired. {note below}
• In a large bowl combine the ricotta cheese, cheddar cheese, tomatoes, sausage, onion, and spices. Stir until combined. The tomatoes will mash and meld and just be a beautiful sight to see.
• ***** Roasting the tomatoes is completely optional. I just like the taste and texture better in the filling. They break down more and give a more robust tomato flavor without the liquid. I tossed the cut tomatoes with salt, avocado oil, and fresh thyme before I roasted them at 425 degrees for 25-30 minutes.
• Preheat oven to 400 degrees
• Roll out the chilled dough on a floured surface until 12-13” round. You want to leave a 2” border with no filling, so you can fold over the dough. Not looking for perfection here. The beauty of a galette.
• First I laid out 5 pieces of thinly sliced provolone
• Spread out the filling on top of the cheese. You want as LITTLE as liquid as possible. No one likes a soggy bottom. Then sprinkle with more meat {pepperoni, sausage.. whatever you’re feeling}, and cheeses.
• Fold over the galette gently and tuck the filling in. You don't want any holes in the pastry here or the filling will ooze. There will be an open hole in the center
• Brush with an egg wash and sprinkle with extra parmasean or seasonings
• Bake about 30-35 minutes, or until golden brown. Let stand for a bit before cutting and serving. Best FRESH out of the oven.

Author: Ash

Keyword: dinner, eat, galette, meal, meal inspiration, meals, pastry, pie, Pizza, pizza galette, pizza pie

Mix it up

This seriously YUMMY galette is so versatile. Change it up with vegetables, cheeses, really whatever you have on hand. Mozzarella would have been a great alternative to this particular recipe.

Product Links

USA Pan

Parchment Paper

Cuisinart Food Processor

Marble Rolling Pin