Ratatouille Vegetable Pizza with Fontina

Ratatouille Vegetable Pizza with Fontina

prep time

minutes
cook time
10
minutes
servings
4

Ingredients




















Cooking Instructions

For ratatouille:


1

Season eggplant with salt and 1/4 teaspoon pepper and let sit 5 minutes on paper towel-lined plate. Heat oil in large deep skillet over medium heat. Add onion and eggplant. Sauté 5 minutes until eggplant is just tender. Add bell pepper and squash; sauté 10 minutes. Add tomatoes and artichokes; simmer 5 minutes or until vegetables are tender. Remove from heat, stir in remaining 1/4 teaspoon pepper and basil; set aside.


For pizza:


1

Heat oven to 550°F or higher at least 1 hour before baking. If using pizza stone, place in lower-middle part of oven.


2

Transfer dough to bowl lightly coated with 1 tablespoon olive oil and turn dough over once to coat with oil. Cover with plastic wrap or clean kitchen towel and let rise in warm, draft-free area (75°F to 80°F) until doubled in volume, about 1 to 1 1/2 hours.


3

Punch down dough, roll into ball and let rest, loosely covered with plastic wrap or clean kitchen towel, about 10 to 15 minutes. Roll dough out on floured work surface to form 10-inch round or a 12x4-inch rectangle, about 1/4 inch thick or less.


4

Brush crust with remaining 1 tablespoon olive oil and, using your fingerprints, lightly press dents throughout surface to prevent bubbling. Let dough rest 5 minutes more. Top dough with half fontina and mozzarella cheese; sprinkling evenly across dough, leaving a 1-inch perimeter around pizza without toppings. Top with ratatouille and remaining cheese.


5

If using pizza stone, slide dough onto pizza peel generally dusted with cornmeal. Slide pizza onto baking stone or onto round baking tray lightly brushed with oil.


6

Cook pizza 5 minutes, then rotate and bake 5 minutes more, until crust is golden-brown and cheese is melted and bubbly.


7

Let pizza cool slightly on cooling rack. Top with chiffonade of fresh basil, slice into pieces and serve.


Ingredients




















Cooking Instructions

For ratatouille:


1

Season eggplant with salt and 1/4 teaspoon pepper and let sit 5 minutes on paper towel-lined plate. Heat oil in large deep skillet over medium heat. Add onion and eggplant. Sauté 5 minutes until eggplant is just tender. Add bell pepper and squash; sauté 10 minutes. Add tomatoes and artichokes; simmer 5 minutes or until vegetables are tender. Remove from heat, stir in remaining 1/4 teaspoon pepper and basil; set aside.


For pizza:


1

Heat oven to 550°F or higher at least 1 hour before baking. If using pizza stone, place in lower-middle part of oven.


2

Transfer dough to bowl lightly coated with 1 tablespoon olive oil and turn dough over once to coat with oil. Cover with plastic wrap or clean kitchen towel and let rise in warm, draft-free area (75°F to 80°F) until doubled in volume, about 1 to 1 1/2 hours.


3

Punch down dough, roll into ball and let rest, loosely covered with plastic wrap or clean kitchen towel, about 10 to 15 minutes. Roll dough out on floured work surface to form 10-inch round or a 12x4-inch rectangle, about 1/4 inch thick or less.


4

Brush crust with remaining 1 tablespoon olive oil and, using your fingerprints, lightly press dents throughout surface to prevent bubbling. Let dough rest 5 minutes more. Top dough with half fontina and mozzarella cheese; sprinkling evenly across dough, leaving a 1-inch perimeter around pizza without toppings. Top with ratatouille and remaining cheese.


5

If using pizza stone, slide dough onto pizza peel generally dusted with cornmeal. Slide pizza onto baking stone or onto round baking tray lightly brushed with oil.


6

Cook pizza 5 minutes, then rotate and bake 5 minutes more, until crust is golden-brown and cheese is melted and bubbly.


7

Let pizza cool slightly on cooling rack. Top with chiffonade of fresh basil, slice into pieces and serve.


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