Ratatouille Pizza


Ratatouille Pizza
Serves 2

Ingredients:

12-15 ¼-inch slices eggplant
12-15 ¼-inch slices zucchini or summer squash
olive oil, divided
kosher salt
5 ounces fresh pizza dough, rested and at room temperature
all purpose flour
1 teaspoon ground corn meal
¾ cup marinara
1 teaspoon minced garlic
leaves from 2 sprigs fresh thyme
10-12 thin slices red bell pepper
3 ounces fresh burrata cheese, torn into pieces
sea salt
fresh cracked black pepper
¼ teaspoon red chili flakes2-3 large fresh basil leaves chiffonade

Preheat oven to 475 degrees F. Place the eggplant and zucchini on a baking sheet. Brush each slice with olive oil and sprinkle with kosher salt. Roast the vegetables in the oven for 10-15 minutes until they are soft and become golden. Remove the sheet and allow to cool.

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (12-14 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet heats, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board. Brush olive oil over the dough.

Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY remove the skillet from the oven. Slide the dough into the skillet. Quickly spread the marinara over the dough and sprinkle the minced garlic and thyme leaves over. Layer with the slices of eggplant, zucchini and bell pepper. Carefully replace the skillet in the oven so it sits directly underneath the broiler. Close the oven door and allow the pizza to cook for about 60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust and bell peppers are slightly charred, CAREFULLY remove the skillet from the oven and place it on a cooling rack for 3-4 minutes. While the pizza rests, top with burrata cheese and allow the heat to melt it.

After the pizza has fully rested, sprinkle the tops with sea salt, freshly cracked black pepper and red pepper flakes. Sprinkle the basil over the pizza and transfer to a cutting board, slice up and enjoy!

*If you don’t want to use the cast iron skillet method, assemble the entire pizza (with the exception of the basil and cheese) on a baking sheet. Bake in a 500 degree F oven for about 15-20 minutes until the crust becomes golden brown. Remove the sheet from the oven and follow the remaining steps of the above recipe.

Creative Commons License

The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.


Posted in <a href="https://tastestation.com/category/food-blog/" rel="category tag">Food Blog</a>, <a href="https://tastestation.com/category/license-creative-commons/" rel="category tag">License Creative Commons</a>Tagged <a href="https://tastestation.com/tag/pizza/" rel="tag">pizza</a>

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