Tomatoes, cheese and dough. It’s like pizza, but elevated. A galette is a simple way to make a pie - simple folded over crust. Rustic and no-fuss.
Prep Time20 minsCook Time35 minsTotal Time55 mins
INGREDIENTS
1 Pizza dough ball, thawed and at room temperature for about 30 minsThis also works very well with the gluten free pizza dough
2 Tomatoes, slicedI find the Plum tomato easier to slice
Olive Oil
1 cup Mozzarella cheese, shredded
Salt
Black Pepper
Basil, FreshYou can use dried basil or Italian seasoning
DIRECTIONS
2Place the tomato slices on a few paper towels or napkins and add a little salt on top of each tomato slice.
Flip the tomato slices over and season the other side with a little salt.
Place a couple more paper towels on top to drain juices.
3Roll or stretch your pizza dough on a piece of parchment paper. Transfer to your baking sheet.
4Brush the dough crust with olive oil.
Sprinkle with shredded mozzarella cheese in the center of the dough crust leaving about a 2 inch border.
5Layer the tomato slices over the cheese and season with black pepper.
6Gently fold and pleat the dough over the tomatoes. The more rustic the better!
Brush the edges of the folded crust with a bit of olive oil,
7Place in the oven and bake for 30 - 35 minutes, or until the crust is golden brown.
8Remove from the oven and top with fresh basil leaves.
Ingredients
1 Pizza dough ball, thawed and at room temperature for about 30 minsThis also works very well with the gluten free pizza dough
2 Tomatoes, slicedI find the Plum tomato easier to slice
Olive Oil
1 cup Mozzarella cheese, shredded
Salt
Black Pepper
Basil, FreshYou can use dried basil or Italian seasoning
Directions
2Place the tomato slices on a few paper towels or napkins and add a little salt on top of each tomato slice.
Flip the tomato slices over and season the other side with a little salt.
Place a couple more paper towels on top to drain juices.
3Roll or stretch your pizza dough on a piece of parchment paper. Transfer to your baking sheet.
4Brush the dough crust with olive oil.
Sprinkle with shredded mozzarella cheese in the center of the dough crust leaving about a 2 inch border.
5Layer the tomato slices over the cheese and season with black pepper.
6Gently fold and pleat the dough over the tomatoes. The more rustic the better!
Brush the edges of the folded crust with a bit of olive oil,
7Place in the oven and bake for 30 - 35 minutes, or until the crust is golden brown.
8Remove from the oven and top with fresh basil leaves.
Fish Food
