Ratatouille Pizza

Name: Ratatouille Pizza
Yield: Makes 1 11- by 17-inch or 2 9-inch pizzas
Cuisine: France
Ingredients: Basic Pizza Dough; ½ cup olive oil or as needed; 2 to 3 Japanese eggplant, sliced ½ inch thick, or 1 large regular eggplant, peeled and sliced ½ inch thick; ¼ cup grated Parmesan cheese; 2 teaspoons chopped fresh thyme; ¼ cup fresh basil, cut into thin strips; 1 cup grated mozzarella cheese; ½ cup tomato purée; 1 tablespoon finely minced garlic, steeped in virgin olive oil for about 1 hour; 1 cup sliced (¼ inch) mushrooms; 2 small red onion(s), thinly sliced; 2 bell peppers, red and/or green, cored, seeded, and sliced ¼ inch thick; Salt and freshly ground pepper; 2 small zucchini sliced ½ inch thick

Preparation info

Makes
1
11- by 17 inch

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

The vegetarian pizza par excellence. I gave it a French name as most people recognize the classic provençal ratatouille. Provence and the Côte d’Azur merge into the Italian Riviera and share many similar flavors and food combinations. Bon appétit or buon appetito, you’ll love it no matter what you call this pizza.

Ingredients

Basic Pizza Dough
½ cup olive oil or as needed
2 to 3 Japanese eggplant, sliced <

Europe
France
Main course
Mediterranean
Vegetarian

Method

Procedure

Make the pizza dough.

Preheat the oven to 375 degrees. Lightly brush 2 baking sheets with some of the oil. Place the eggplant and zucchini slices on the baking sheets and brush with oil. Sprinkle with salt and pepper and