The crust, made with white wine, white whole wheat flour (here is one I like) and extra virgin olive oil is so quick and easy to make, you can whip it up in less than 5 minutes-really (Watch me make it in my kitchen here)!
I use a store-bought simple tomato marinara sauce, so that’s one less thing to fuss about. You can of course make your marinara sauce from scratch but I find that as long as whatever brand you use has no added sugar and has those few simple ingredients you would expect in a wholesome marinara sauce (tomatoes, extra virgin olive oil, fresh basil, onion, garlic and salt), you’ll be all set and can save yourself the time and hassle! What a wonderful little dinner with a great big salad and a glass of good chianti for a cozy date at home with my hubby! I also recommend it as an appetizer–great finger food!
- Galette dough:
- ¾ cup + 1 Tbsp whole white wheat flour*
- ⅛ tsp salt
- 2 Tbsp extra virgin olive oil
- ⅓ cup white wine
- Topping:
- 1 medium ripe tomato, sliced
- 1 cup fresh basil leaves (loosely packed)
- ⅓ cup black calamata olives (pitted)
- ½ cup marinara sauce (store-bought with no added sugar)*
- ¼ cup gruyere cheese (or other flavorful cheese of your choice)
- Preheat oven to 400.
- Place the flour, olive oil, white wine and salt in the bowl of a food processor and process until a ball forms (30 seconds). Don't worry if it's not a perfect ball-you can just gather it in your hands and make it into a ball!).
- Take out the dough ball; It will be very soft--that's OK--place a little flour in your hands to handle it gently and place it on a lightly floured surface.
- Using a rolling pin, gently roll into a circle about 9 inch in diameter--it doesn't have to be perfect.
- Transfer onto a lightly floured baking sheet.
- Spread the marinara sauce evenly over the dough to within ½ inch of the edge.
- Add the sliced tomatoes, fresh basil and olives and sprinkle with grated cheese.
- Fold the edge of the dough to create a 1-inch border.
- Bake in preheated oven for 20 minutes.
Hi Catherine, I made this a couple of times as a Pizza base and it tastes very nice, but I’ve noticed it is cooked through on the sides and bottom, but the middle part underneath the tomato sauce and cheese is undercooked (I am not using too much tomato sauce – just a light layer)
The first time I rolled it too thick, so I thought maybe that was the problem. Today I tried again and made sure to roll the dough very thin, but it’s still underbaked. Do you have any tips on how to fix this? Thank you!
I am so sorry Judy, I don’t know what the problem is, other than perhaps a different type of oven you use and consequently an adjustment in temperature, namely 10 degrees higher and 10 minutes longer?? I use a convection oven for my own parameters.
Love the simplicity of this dough. I am certain it is delicious. My son and I are both celiacs and I would love to know if there is a substitute you could use for this dough. Thank you kindly.
Thank you Barbara! I have never tried it but I have heard that Bob’s Red Mills makes a great gluten free flour called 1 to 1 Baking flour that you can substitute one for one and I think it’s worth a try!
Can I knead the dough by hand if I don’t have a food processor?
YES Marci, absolutely!!!
Catherine
This looks amazing and I can see how easy it is to prepare. Just discovered this on your site- can’t wait to make and taste it . Healthy is beautiful!
YAY Alyne, I am delighted to hear it! I can’t wait to hear how you love it!! 🙂
I am definitely going to make this tonight for dinner. I cannot wait to taste this deliciousness!!
Kalin I LOVE your enthusiasm!!! Can’t wait to hear!!!
Thank you for this site, I just discovered it and am so happy about it!!!!
…and I so delighted to have you at the table, Barbara!!! It is truly my pleasure!
I am planning on buying a food processor to make nut butter, hummus, and recipes such as this freaking amazing-looking pizza from Heaven.
How important is it that my processor possess multiple processing speeds? The one I am currently leading toward is a Cuisinart 9 – cup with “on” and “pulse,” but I’ve seen others with high, low and pulse, as well as one with high, dough, and pulse. Are these varying speeds useful, or can I get by with just on and pulse options?
Is there any particular processor that you recommend?
Hi Sara, I don’t use anything special! My cuisinart is over 15 years old and is on its last leg and it does the work just fine! On and pulse is perfect!!
Fantastic, thank you! That really helps me feel confident in my decision. I swear picking out a food processor is more difficult than picking out a husband…or a puppy…not sure if one can really “pick out” a husband.
Love this quick pizza dough! What type of white wine works best?
I use whatever I have on hand, certainly nothing fancy!
What a great recipe and what an amazing site! Love it!
Thank you Raj!
Wow!! Look so rustic and delicious!
Hahahah Natalia, I knew you would love it my sweetness!