Ratatouille Pizza Gallette & Chicago Style Pizza

Above is regular dough, below the gallette pie crust-like dough which is like the Chicago style pizza dough

• Make gallette dough below, and chill at least an hour while you prepare the veggies. You will cook this at 425 until browned nicely.
• 8 tablespoons (1 stick) salted butter
  
• 1/2 cup whole-wheat flour
  
• 3/4 cup all-purpose flour
  
• 1/2 teaspoon salt
  
• 2 tablespoons ice water
  
• 1 tablespoon apple cider vinegar
• (make this just like pie crust)
• For toppings, use any vegetable combination you like of eggplant, yellow squash, zucchini, onion, bell pepper, and tomatoes (and minced garlic). Sprinkle some mozzarella cheese first on the rolled out crust, then top with the veggies. Squashes need to be fried a bit first in a skillet to release some juice and begin to brown. Then layer or place the veggies how you like on top of the cheese and bake for about 25 minutes. Sprinkle Parmesan cheese over all, and return to the over to finish cooking until browned nicely. 
• This crust will work for fruit pies too. 
• Also this is the type of crust for Chicago Style pizza so you could to a Chicago style gallette to save yourself having to use a cake pan and sub out some ingredients for sausage, tomato sauce, etc.

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