Ratatouille Pizza
Prep Time: 15 minutes
Total Time: 1 hour, 25 minutes
Servings: 8
This recipe is a creative twist of a favorite French recipe. Yum!
Ingredients:
1 pre made pizza dough, use un cooked dough
1/4 cup flour for rolling dough
1 small to medium sized zucchini, sliced
1 medium sized eggplant, sliced
1 or 2 tomatoes, sliced
1/2 cup marinara sauce
1/4 cup ricotta cheese
1/2 teaspoon italian seasoning
1/2 cup grated gruyere cheese
1/4 cup Parmesan, sherdded
Fresh thyme leaves plus more for garnish
Basil leaves
Olive oil for drizzling
1 pre made pizza dough, use un cooked dough
1/4 cup flour for rolling dough
1 small to medium sized zucchini, sliced
1 medium sized eggplant, sliced
1 or 2 tomatoes, sliced
1/2 cup marinara sauce
1/4 cup ricotta cheese
1/2 teaspoon italian seasoning
1/2 cup grated gruyere cheese
1/4 cup Parmesan, sherdded
Fresh thyme leaves plus more for garnish
Basil leaves
Olive oil for drizzling
Directions:
Preheat your oven to 475.
Set pizza dough out at room temperature for 1 hour, have flour nearby to roll dough.
Slice zucchini, eggplant and tomato into thin 1/4" slices then set them aside.
On a floured surface, roll out your pizza dough into a 12 inch circle (or cut it in half for two 10 inch pizzas).
Spread a thin layer of marinara and dollop ricotta cheese on dough, then sprinkle with italian seasoning.
Layer vegetables in a circle, start at outer edge and working in, overlapping to make a rainbow of colors.
Top with Gruyere, parmesan and thyme leaves, saving some for garnish.
Drizzle with olive oil and bake pizza for 8 to 15 minutes.
The crust should be lightly golden brown and cheese melted.
Once done, let cool slightly and garnish with fresh herbs. Enjoy!
Preheat your oven to 475.
Set pizza dough out at room temperature for 1 hour, have flour nearby to roll dough.
Slice zucchini, eggplant and tomato into thin 1/4" slices then set them aside.
On a floured surface, roll out your pizza dough into a 12 inch circle (or cut it in half for two 10 inch pizzas).
Spread a thin layer of marinara and dollop ricotta cheese on dough, then sprinkle with italian seasoning.
Layer vegetables in a circle, start at outer edge and working in, overlapping to make a rainbow of colors.
Top with Gruyere, parmesan and thyme leaves, saving some for garnish.
Drizzle with olive oil and bake pizza for 8 to 15 minutes.
The crust should be lightly golden brown and cheese melted.
Once done, let cool slightly and garnish with fresh herbs. Enjoy!
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