Pizza Pie, Oh My! (and other Glorious Galettes)

(First, please pardon the blinding glare in the subsequent photos…)  Now then, let’s strike an impertinent little pose, shall we?  One that beckons hither and yon and says, “Come ‘n get me!” — in a nice way, of course.

Or, in Okie terms… pull up a chair and dig in!

Quick aside… My original plan was to make a traditional Galette des Rois with almond paste filling, but the farthest I got was blanching the almonds.  Have you ever tried to peel a blanched almond?

I enlisted The Man Of Few Words to help (ain’t he sweet?) and we sat on opposite sides of the counter with a pile between us.  It soon became a game of Tiddlywinks.  (Remember those?)  One or the other of us would accidentally “shoot” an almond airborne and I’ve never giggled so much over a mundane task.  Laughter truly is the best medicine!

But, I finally abandoned my galette-making plan for another day — I also went with a savory version.  (At that point in my “cold recovery,” I needed flavor, and lots of it.)  For a marvelous “how-to” on the traditional galette, click here.  (Thank you, Becoming Madame!)  And, for a lovely fruit and cheese variation with pears, pecans, and Gorgonzola, click here.  (Thank you, basilmomma!)

Okay, here’s my take…

Pizza Pie, Oh My!

Preheat oven to 400° F.

For the crust:

1 prepared pie crust (everybody has their favorite — use whatever works for you)

Extra virgin olive oil

For the sauce:

1/2 to 1 whole head of garlic, roasted*

1 tsp. Kosher salt

2 Tbsp. tomato paste

2 Tbsp. water

1 Tbsp. olive oil (or butter… or both)

Freshly ground black pepper, to taste

* Obviously, it’s easier to roast a whole head of garlic than a half…  Cut off the top, drizzle a little olive oil over it, wrap it in foil, and roast it in a 400° oven for 15 to 20 minutes until it’s soft; set aside to cool.  Use as much as your tastebuds can handle.  (Reserve the rest for later and leave your oven on.)

For the filling:

1 Tbsp. extra virgin olive oil

1/2 lb. Italian sausage, casings removed

1 med. sweet onion, chopped

1 roasted red pepper, chopped (I used the “jarred” kind — yes, I resort to convenience now and then…)

4 to 6 oz. Italian blend shredded cheese (yes, fresh is better, but see above)

Freshly grated Parmesan cheese (this, I will not budge on)

To prepare crust:  Roll as thinly as possible and place on a pizza pan or stone.  Brush lightly with olive oil to approximately 2″ from edges; set aside.

To prepare sauce:  Squeeze desired amount of roasted garlic onto a cutting board.  Sprinkle with salt.  Mash together with a fork to form a paste.  In a small saucepan, combine tomato paste, water, olive oil (or butter… or both) and garlic paste.  Season to taste with pepper.  (This is a very basic sauce, so as not to compete with the toppings.)  Cook over low heat until warmed; set aside.

To prepare filling:  Brown the sausage in olive oil in a large skillet over medium heat.  Break it into fairly good-sized chunks as it cooks.  Remove sausage to a paper-towel-lined plate.  Do not drain skillet.

Add onion to drippings; saute until translucent.  Add roasted red pepper; saute briefly.  Remove with a slotted spoon to aforementioned paper-towel-lined plate.  (It’s okay if it gets cozy with the sausage; it will eventually anyway.)

Meanwhile, spread a thin layer of sauce over the crust to within 2″ of edges.  (Is there more than one edge when it’s a circle?  Never mind.)  Sprinkle grated Parmesan over the sauce, followed by half the Italian blend cheese.

Next, scatter the sausage, onions, and peppers about at random.  (Preferrably over the sauce and crust…)  Top with remaining shredded cheese.

Now then:  Carefully (and artfully) fold crust edges over filling, leaving the middle exposed.  (The pizza, not yours…)  Crimp loosely to form a “galette.”  If desired, (which I did, but forgot), lightly sprinkle the crust with Kosher salt and freshly ground pepper.

Bake 20 to 25 minutes or until crust is golden brown.  (Hint:  Start with the middle rack in your oven.  If needed, move pan to a higher rack to sufficiently the brown the “top” crust without fricaseeing the bottom.)

Before serving, grate additional Parmesan cheese over the top.  Pizza Pie?  Oh My!

Enjoying galette gloriousness,

~ Kim

37 thoughts on “Pizza Pie, Oh My! (and other Glorious Galettes)

  1. I do not knbow if it’s just me or if everybody else experiencing issues with yourr blog.
    It looks like some of the written text within your posts
    are running off the screen. Can someone else please provide
    feedback and let me know if this is happening to them too?
    This may be a problem with my web browser because I’ve had this happen before.


  2. Pingback: Cheesy Potato & Rosemary Galette | a little lunch

    • Hi, by chance I came across pizza galette information and you asked the same question a while back that I had about the pie crust recipe. Did you ever receive an reply? Thank you Rob

  3. Hi Kimby! The pics are terrific and the pizza is wowza! Delicious! I may be wrong, but I thought I read somewhere that you could blanch almonds and then peel them by rubbing them in a towel. I didn’t read the other comments, so if I’m duplicating the info – I apologize!

  4. Oh Kim, what a fabulous idea to to make a ‘rustic’ looking pizza pie! :) I like to do this with fruit pies, especially when I know my shortcrust dough isn’t holding up… I just tell everyone galettes are supposed to look rustic! Didn’t they know?! LOL :D Your blog is one that I read through from start to finish for each entry just because you are such a good writer, and you make me laugh! Thank you for that! :D The pizza pie looks absolutely delicious! Next time we have pizza night, I’m going to have me a pizza galette while my husband chomps down a boring thin crust! :D

    • Thanks, Marsha — I appreciate your comments! That sounds like a good (and delicious) plan — life’s a lot more tasty when you treat yourself now & then — enjoy!

  5. Oh I love it!! I’d love to make it my own too! I’ve never made pizza crust or pie myself… it looks so delicious. I like your choices of toppings too. If I make one I’d definitely follow your recipe. My family probably need two of this at least..=)

    • Thanks, Dawn! It’s kind of like a “pizza quiche” — could probably make it in a pie plate and forego the “free form” edge to make it even easier. I’ve had bouts with lopsided pizza dough, too, lol!

  6. This is glorious, no doubt! I am on the fence these days about the crust of pizza. It seems either too dry and thin or too thick-more bread than topping. Coming across this savory galette does seem to be the answer to my present dilemma. I have saved this recipe so I can enjoy at my house. Delicious creation.

    • Tina, we have the pizza crust “debate” at our house, too — thin or thick? Bread-y or cracker-y? You’re right about having a good topping ratio, too — this galette definitely doesn’t lack for that — but you do have to eat it with a fork. (However, I don’t mind foregoing the hand-held method of eating pizza now and then…)

  7. Oh! Roasted garlic is so divine. =) And I’ll make a note to always buy pre-blanched almonds, heh heh (though laughter is indeed good medicine).
    By the way, I don’t mind the “glare” in your pics at all–I like the lighting, in fact! It makes the food look 3-dimensionally scrumptious.

    • Jenna, peeling almonds didn’t take long with the “unexpected” fun added, but I’ll warn ya — they’re slippery little buggers! And yes, roasted garlic is practically a food group for me as well…

      Thanks for the comments on my pics, too!

  8. Pizza is my favorite! Actually, anything with tomato and cheese is my favorite. But this sounds delicious. I hope to hear more about the galette des rois, too. Maybe that’s my favorite. :)

Your thoughts are valued. What's on your mind?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.