Preheat oven to 450° Roast garlic; first peel then cut off 1/4 of tops to expose garlic, put in foil, drizzled with olive oil, and wrap the garlic. Bake garlic for 30-45 minutes or until the garlic is starting to brown on the outside. While garlic is roasting, cook sausage according to package instructions and let cool before thinly slicing. Remove garlic from oven and squeeze the garlic out of the garlic shell (be careful it’s hot).In a bowl combine all ricotta filling ingredients and mix well. Take pie crusts out of the fridge at least 15 mins before you use it. Spread ricotta filling on bottom of each pie crust (there will be some leftover for tomato sauce), leave about a 1-inch space between the filling and the edge of the pie crust. Layer onion, red pepper, olives, pepperoni, tomatoes, and sausage slices over the ricotta filling. Roll the crust over the filling and pinch the sides to keep it from rolling open. Melt the butter and brush it on the crust with a pastry brush. Bake for 25-30 minutes or until crust is golden brown. TIP: The first 10 mins I baked ours on top of parchment paper than removed the parchment paper and placed right on grill grates for another 20 mins. (I was cooking on a Camp Chef Pellet Smoker). Be very careful the crust is fragile. You can also bake the galettes in the oven. While galette is baking, in a pot over medium heat add the olive oil, once the oil is heated add the onion, cook for 3-5 mins until it is soft, then add garlic and pepper, cook 30 secs. Slowly add in the tomato sauce and the chicken broth. Cook over medium heat until simmering. Add in the rest of ricotta filling and stir until smooth. Remove galette from oven and let cool 10 minutes before slicing. Drizzle sauce on top and serve.