Sausage and Vegetable Galettes

Reimagine pizza night with single-serving galettes filled with roasted vegetables and chicken sausage.

Prep Time:
30 mins
Bake Time:
15 mins
Total Time:
30 mins


  • 1 13.8 ounce package refrigerated pizza dough with whole grain

  • 2 cup Basic Roasted Vegetables

  • 1 teaspoon dried Italian seasoning, crushed

  • 6 ounce fully cooked smoked chicken sausage with apple, halved lengthwise and sliced

  • 1 cup shredded smoked mozzarella cheese (4 ounces)

  • ¼ cup shredded fresh basil

Basic Roasted Vegetables

  • 1 ¾ pound potatoes or sweet potatoes, peeled, if desired, and cut into 1-inch pieces (5 cups)

  • 2 large onions, coarsely chopped (2 cups), or 2 medium leeks, cut into 1-inch pieces (1 cup)

  • 1 pound carrots, cut into 1-inch pieces (3 cups)

  • 12 ounce parsnips and/or turnips, cut into 1-inch pieces (3 cups)

  • 1 pound red sweet peppers, cut into 1-inch pieces (4 cups)

  • 1 pound yellow sweet peppers, cut into 1-inch pieces (4 cups)

  • 1 pound button or cremini mushrooms, halved (quarter large mushrooms) (6 cups)

  • 2 heads garlic, separated into cloves and peeled

  • ½ cup olive oil

  • 2 teaspoon kosher salt

  • 2 teaspoon ground black pepper


  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

  2. Unroll the pizza crust on a lightly floured surface. Cut into 6 equal portions. Gently stretch and press each portion into a 6-inch circle. Spoon vegetables evenly onto centers of dough circles leaving a 1-inch border. Sprinkle evenly with herbs. Top with chicken sausage and cheese. Fold edge of dough up over edge of filling, pleating as needed. Carefully transfer galettes to prepared baking sheet.

  3. Bake about 15 to 18 minutes or until crust is golden and cheese melts. Top galettes evenly with basil.

Basic Roasted Vegetables

  1. Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.

  2. Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.

  3. Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.

  4. Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

Nutrition Facts (per serving)

357 Calories
13g Fat
43g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 357
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 769mg 33%
Total Carbohydrate 43g 16%
Total Sugars 9g
Protein 16g
Vitamin C 45.1mg 226%
Calcium 165mg 13%
Iron 2mg 11%
Potassium 278mg 6%
Folate, total 31.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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