I wish you all were here for dinner because I can’t think of a better summer dinner to share with friends! Your friends won’t believe you made the dough from scratch, let alone from two simple ingredients – flour and Greek yogurt – that’s it!
This half pizza, half galette is 100% delicious! It’s simple to make (promise!) and you can fill it with whatever you’re in the mood for. I chose a filling of creamy garlic and herb ricotta topped with some garden tomatoes, chicken sausage, and fresh basil.
I used Gilbert’s Craft Sausages Caprese Chicken Sausage which is 3 Weight Watchers Smart Points per link. They’re so flavorful and loaded with herbs, sundried tomatoes, and pockets of cheese! If you can’t find this variety near you feel free to substitute something similar. (Check their website for a store locator.)
Unlike most pizzas, the best part is the crust! When you fold the dough over you’re tucking in a bit of the toppings so the crust is stuffed with the delicious filling. Let me know when you make this one because I know you’re going to love it!
I divided my pizza into two hearty servings which came to 10 Blue WW SmartPoints/12 Green WW SmartPoints each. (It was too delicious to quit eating!) You can save points by dividing the pie into three servings each and serving it with a side salad. Enjoy!
- 1 link Gilbert's Caprese Chicken Sausages, sliced into ¼ inch pieces
- 1 c. Gold Medal self-rising flour
- 1 scant c. fat free plain Greek yogurt
- ¾ c low fat ricotta cheese
- 2-3 medium tomatoes, cut into ¼ inch slices
- 1 tsp Italian seasoning, divided
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- Fresh basil to garnish, if desired
- Preheat oven to 450F. Lightly spray a large cookie sheet or pizza pan and set aside.
- In a small bowl combine ricotta with ½ tsp Italian seasoning plus the salt, pepper, and garlic. Set aside.
- In a large bowl combine flour, greek yogurt, and ½ tsp Italian seasoning. Stir until well combined. Flour your work surface with some of the reserved flour and turn dough out onto the surface. Top dough with a little more flour and knead a few times until dough has formed a nice ball and is not sticky. Keep adding a little flour, if needed, to prevent sticking.
- Using a rolling pin (floured if it sticks), begin to gently roll dough out into a large circle. Once dough is about 8 inches in diameter I recommend transferring it to your pan for easier handling. Continue to roll out the dough until you have at least a 12 inch circle and dough is at least ¼ inch thin. (It rises a lot so if you can get it thinner and bigger that’s great!)
- Spread ricotta mixture onto dough, leaving about a 1.5 inch border. Top with a layer of tomato slices and the sausage. Gently fold the edges over the top in 3 inch sections.
- Bake for about 25 minutes (depending on thickness), until the dough is nice and golden brown on the top and bottom. Remove from oven and let sit on the pan for 5 minutes before slicing. Top with fresh basil if desired. Enjoy!
1/3 of the pizza is 6 Blue WW SmartPoints/8 Green WW SmartPoints
*Nutritional info shown is for ⅓.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!