This pizza is topped with a classic French combination of flavors: red peppers, eggplant, summer squash, cherry tomatoes, basil, onions and garlic. It’s the perfect pizza to make after a later summer trip to the farmers market when produce is ripe and overflowing at each of the stands.
Ratatouille Pizza
Serves 4
1 pound store-bought pizza dough at room temperature
1/2 cup passata
Salt
1/2 zucchini, sliced thinly
1/2 small eggplant, sliced thinly
1 cup cherry tomatoes, halved
1 small red bell pepper, diced
3 cloves garlic, minced
1 shallot, thinly sliced
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1 tablespoon olive oil
2 tablespoons vegan basil pesto
1 tablespoon balsamic glaze
5 fresh basil leaves
1. Preheat the oven to 425 F. Line an 11-by-17-inch baking sheet with parchment paper.
2. On a lightly floured surface, press and stretch pizza dough into a rough rectangle; transfer to prepared baking sheet.
3. Mix together passata and 1/2 teaspoon of salt; then evenly spread on pizza dough, leaving a 1-inch border.
4. In a large bowl, combine zucchini, eggplant, cherry tomatoes, red pepper, garlic, shallot, olive oil and pesto and a pinch of salt. Toss well, then spread evenly on the pizza.
5. Place pizza in the oven and bake until the crust is golden, about 15 minutes. Drizzle with balsamic glaze and torn basil leaves.
Tasty tips
Make sure you slice the eggplant and zucchini very thin to ensure they cook fully.
It can be frustrating when you try to stretch or roll out pizza dough only to have it shrink back; that’s because you’ve only stretched out one side. To stop your pizza dough from shrinking as you roll it, keep flipping it over so you stretch both sides.
You can use your favorite pizza sauce instead of passata.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
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(c) 2020, KARY OSMOND. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.