Thank goodness our Ratatouille Pizza recipe makes two pizzas, because the colorful layers of fresh vegetables and melty cheese atop crispy, chewy crust will have you coming back for seconds . . . and thirds!
Ratatouille Pizza
Makes 2 (10-inch) pizzas
Ingredients
- 1 tablespoon (14 grams) olive oil, plus more for brushing
- 1/2 cup (60 grams) diced yellow onion
- 3 cloves garlic (9 grams), minced
- 1 (14.5-ounce) can (411 grams) crushed tomatoes
- 2 teaspoons (8 grams) granulated sugar
- 2 teaspoons (10 grams) red wine vinegar
- 2 teaspoons (6 grams) kosher salt, divided
- 1 teaspoon (1 gram) fresh thyme leaves
- 1 teaspoon (1 gram) ground black pepper, divided
- Pizza Dough (recipe follows)
- 1 1/2 cups (165 grams) shredded mozzarella cheese
- 1/2 cup (55 grams) shredded smoked mozzarella cheese*
- 1 small zucchini (113 to 170 grams), sliced into 1/8-inch rounds
- 1 small yellow squash (113 to 170 grams), sliced into 1/8-inch rounds
- 1 small eggplant (113 to 170 grams), sliced into 1/8-inch rounds
- 2 medium plum tomatoes (226 grams), sliced into 1/8-inch rounds
- Garnish: fresh basil leaves
Instructions
- Position oven rack in top third of oven. Preheat oven to 450°F (230°C). Place a pizza stone or upside-down baking sheet in oven to preheat.
- In a medium saucepan, heat 1 tablespoon oil (14 grams) over medium-high heat. Add onion and garlic; cook, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add crushed tomatoes, sugar, vinegar, 1 teaspoon (3 grams) salt, thyme, and1⁄2 teaspoon (1 gram) pepper. Bring to a boil; reduce heat to medium-low, and cook until reduced to 11⁄2 cups (400 grams), 6 to 8 minutes.
- Punch down dough. Divide Pizza Dough in half. In a small bowl, toss together mozzarella cheeses to combine. On a lightly floured sheet of parchment paper or a pizza peel, roll or stretch half of dough into an 11-inch circle. Brush dough with oil, and spread half of tomato sauce (about 3⁄4 cup or 200 grams) over dough, leaving a 1-inch border. Sprinkle half of mozzarella mixture on top of sauce. Layer half of zucchini, half of squash, half of eggplant, and half of plum tomatoes on top of cheese as desired. Brush vegetables with oil, and sprinkle with 1⁄2 teaspoon (1.5 grams) salt and 1⁄4 teaspoon pepper. Repeat with remaining dough, remaining oil, remaining sauce, remaining cheese mixture, remaining zucchini, remaining squash, remaining eggplant, remaining plum tomatoes, remaining 1⁄2 teaspoon (1.5 grams) salt, and remaining 1⁄4 teaspoon pepper. Carefully slide pizza onto stone or baking sheet in oven.
- Bake until crust is crisp and golden brown, 15 to 20 minutes. Garnish with fresh basil, if desired.
Notes
*We used BelGioioso Smoked Fresh Mozzarella Cheese
Tried this recipe?Let us know how it was!
Pizza Dough
Makes 2 (10-inch) crusts
Ingredients
- 1 1/2 cups (360 grams) warm water (100°F/38°C to 110°F/43°C)
- 2 1/4 teaspoons (7 grams) active dry yeast*
- 2 teaspoons (8 grams) granulated sugar
- 4 cups (500 grams) all-purpose flour
- 1 tablespoon (9 grams) kosher salt
- 2 tablespoons (28 grams) olive oil
Instructions
- In a small bowl, whisk together 11⁄2 cups (360 grams) warm water, yeast, and sugar. Let stand until foamy, 5 to 10 minutes.
- In a large bowl, whisk together flour and salt. Add yeast mixture and oil, and stir until combined and a dough forms. Cover and let stand at room temperature for 15 minutes.
- Turn out dough onto a lightly floured surface, and knead by hand until smooth and elastic, 5 to 10 minutes. Shape dough into a smooth round.
- Lightly oil a large bowl. Place dough in bowl. Cover and let stand in a warm, draft- free place (75°F/24°C) until doubled in size, about 1 hour.
Notes
*We used Red Star® Active Dry Yeast
Tried this recipe?Let us know how it was!
.
PRO TIP: Pizza Dough can be refrigerated overnight. Let it come to room temperature and then let rise until doubled in size.
