90% of the time that I order pizza I go for a straight-forward option: tomato sauce, cheese and basil. Some may call me boring but there is something about the simple combination of the three ingredients make it so much better than when it is complicated with a bunch of different ingredients. Last summer, I made my first savoury galette. A recipe from Smitten Kitchen (surprise, surprise) that was a beautiful dough bursting with tomato, zucchini and corn. While I really enjoyed it, on my next attempt, I decided to pare things back a bit.