Ratatouille Pizza

Preparation info

  • Difficulty

    Medium

  • Makes

    1

    11- by 17 inch

Appears in

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 ½ inch thick, or 1 large regular eggplant, peeled and sliced ½ inch thick
  • 2 small zucchini sliced ½ inch thick
  • Salt and freshly ground pepper
  • 2 bell peppers, red and/or green, cored, seeded, and sliced ¼ inch thick
  • 2 small red onion(s), thinly sliced
  • 1 cup sliced (¼ inch) mushrooms
  • 1 tablespoon finely minced garlic, steeped in virgin olive oil for about 1 hour
  • ½ cup tomato purée
  • 1 cup grated mozzarella cheese
  • ¼ cup fresh basil, cut into thin strips
  • 2 teaspoons chopped fresh thyme
  • ¼ cup grated Parmesan cheese

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 bake until tender, about 8 minutes. Set aside.

Heat 1 to 2 tablespoons of the oil in a large sauté pan or skillet over medium heat and cook the pepper strips until tender, about 5 minutes. Sprinkle with salt and pepper to taste and set aside. Add a bit more oil to the pan and cook the onions over medium heat until tender, about 10 minutes, set aside. Heat 2 more tablespoons oil in the pan, add the mushrooms and cook until tender, about 5 minutes. Sprinkle with salt and pepper to taste and set aside.

Raise the oven temperature to 475 degrees. Prepare 1 11- by 17-inch rectangular crust or 2 9-inch round crusts. Brush with garlic oil and spread with the tomato purée. Sprinkle with the mozzarella cheese and distribute the vegetables over the top. Transfer to the oven and bake until golden. 12 to 15 minutes. Sprinkle the pizza with the fresh herbs and Parmesan before serving.