Ratatouille pizza Zoom

Ratatouille Pizza

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We love this bright recipe from our Facebook Live with Woman's Day Magazine. Check out the video here! This is the perfect recipe if you want a lighter pizza and to still get your veggie-fix. Plus, it's absolutely gorgeous.

Serves: 8
Time: about 1.5 hours

Product Description


Ratatouille Pizza
Serves 8

1 packet (2 ¼ tsp) active dry yeast
2 cloves garlic, minced
1 ¾ cups flour, plus more for your surface
1 tsp kosher salt
½ tsp sugar
½ tsp black pepper
1 tbsp olive oil, plus more to greasing
About ¾ cup slightly warm water
1 (14 oz) can whole tomatoes, drained and crushed
1 cup zucchini, sliced ⅛” on a mandoline
1 cup japanese eggplant, sliced ⅛” on a mandoline
1 cup bell pepper, julienned
1 red onion, julienned
1 cup basil, thinly sliced

1. Combine the yeast, garlic, flour, salt, sugar and pepper in a food processor and pulse until combined.  Add the oil and then water in a slow steady stream with the machine running, until the dough just forms into a ball (you may not need all the water, or you may need a little more). Transfer to a floured surface and knead until smooth and elastic, about 2-4 minutes. Transfer to a large oiled bowl and cover with plastic wrap; let proof 1 hour until doubled in size.
2. Place a pizza stone in the oven and preheat oven to 500 degrees F.  Remove dough to a floured surface and knead until smooth.  Using a bowl scraper, cut the dough into 2 portions and roll each into a ball. Working with one dough ball at a time and leaving the others under the towel, use a rolling pin to roll each ball into a flat circle, about ¼” in height (be sure the doughs are sitting on a floured surface).
3. Assemble toppings on pizza, dispersing ingredients in concentric circles. Bake for 8 minutes or until bottom crust is browned and crust is golden and puffy. Remove and top with basil.  Serve immediately.

Additional Information

Additional Information

SKU Ratatouille Pizza


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