Ratatouille Pizza

Traditional pizza recipe backgrpund, food border background
This ratatouille-inspired pizza covers everything that’s good in life. Savory roasted veggies are arranged on top of homemade pita bread that gets crispy in the oven.

RATATOUILLE PIZZA [VEGAN]

THIS RECIPE IS :

Dairy Free and Vegan

INGREDIENTS

  • 4 pitas
  • 1 bulb garlic, roasted
  • 3 tablespoons extra virgin olive oil
  • 1 Italian eggplant, sliced thin into half moons
  • 1 small green zucchini, sliced into thin rounds
  • 1 small yellow zucchini, sliced into thin rounds
  • 1 small red onion, sliced thin into half moons
  • 6 Roma tomatoes, halved
  • Generous pinch dried thyme
  • 1 small red onion, sliced thin into half moons
  • 1/2 small red pepper, sliced thin
  • 1/2 small orange pepper, sliced thin
  • 1/2 small green pepper, sliced thin
  • 1/4 cup tomato sauce, your favorite
  • 1 tablespoon flat leaf parsley, finely chopped
  • Handful of fresh basil
  • Salt and freshly cracked black pepper, to taste

PREPARATION

  1. Preheat oven to 400°F.
  2. Cut the top end of the garlic bulb off. Place in a small roasting dish, drizzle with oil, and season with salt. Slice and salt the eggplant, zucchini, and onion.
  3. Line a large baking sheet with parchment paper and drizzle with olive oil. Arrange eggplant, zucchini, and halved Roma tomatoes (seed side up) in a single layer. Season with salt, pepper, and thyme, and drizzle with olive oil (paying special attention to the eggplant). Roast for about 30 minutes, until the vegetables have softened and just started to brown. Remove from oven and let cool enough for you to handle them.
  4. Cut the roasted Roma tomatoes in half. Reduce heat in oven to 350°F. Heat tomato sauce in a small saucepan and add the roasted garlic, mashing that into the sauce. Spread sauce evenly over the 4 pita crusts.  Arrange roasted vegetables, red onion, and peppers in a single, slightly overlapping layer over pizza crusts, paying as much or as little attention as you like to order.
  5. Place prepared pitas on a baking sheet. Bake for about 20 minutes, or until the crusts are crispy and the vegetables are soft. Chiffonade the basil and sprinkle it and the parsley on top of the pizza before serving. Eat at any temperature.

2016-02-25T12:22:15+00:00

Related Questions

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