Ratatouille Recipe
local zucchini, roasted peppers, eggplant, basil, pecorino, olive oil (vegetarian)
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Ingredients
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Dough & Base
Ratatouille Vegetables
Cheese & Finishing
Method
Dough & Base
- 1
Preheat and prepare dough
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. On a lightly floured surface or parchment, stretch or roll the prepared pizza dough into a 12-inch round (or desired size) about 1/4-inch thick. Transfer to a piece of parchment or a pizza peel dusted with semolina or flour.
- 2
Make garlic-olive oil base
In a small bowl, combine 2 tablespoons extra-virgin olive oil, minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Brush this mixture evenly over the dough surface, leaving a 1/2-inch edge for the crust.
Ratatouille Vegetables
- 3
Prepare vegetables
Slice the zucchini into 1/8- to 1/4-inch rounds. Cut the eggplant into similar-thickness rounds; if the eggplant is large or seedy, lightly salt the rounds and let sit 10 minutes then blot dry to remove excess moisture and reduce bitterness. If using jarred roasted red pepper, slice into 1/4-inch strips; if roasting fresh, core, char over a flame or under the broiler until blackened, then steam in a covered bowl and peel, remove seeds and slice into strips. Thinly slice the red onion. Halve the cherry tomatoes.
- 4
Sauté or roast vegetables
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion and sauté 2 minutes until beginning to soften. Add eggplant rounds and cook 3–4 minutes per side until golden and softened. Add zucchini and cook 2–3 minutes until just tender. Stir in cherry tomatoes, roasted red pepper strips, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano; cook 1–2 minutes more until tomatoes begin to blister and juices reduce slightly. Remove from heat and stir in the torn basil leaves (reserve a few for garnish). Allow mixture to cool slightly (3–5 minutes).
- 5
Optional: roast instead
Alternatively, toss sliced eggplant and zucchini lightly with oil, roast on a sheet at 425°F (220°C) for 12–15 minutes until tender and slightly caramelized, then mix with roasted peppers, onions (roasted or sautéed), tomatoes, oregano, salt, pepper and basil.
- 6
Assemble vegetables on dough
Arrange the ratatouille vegetable mix evenly over the garlic-oil brushed dough, leaving the crust exposed. Distribute vegetables so the pizza remains balanced and not overloaded with moisture. If any pieces are large, tuck or chop them so the pizza surface is even.
Cheese & Finishing
- 7
Add pecorino and final touches
Sprinkle the 1/2 cup finely grated pecorino romano evenly over the vegetables. Drizzle 1 tablespoon extra-virgin olive oil lightly over the top and, if you like, a pinch (1/4 teaspoon) of crushed red pepper flakes. This will add a savory, salty finish and help the top brown slightly.
- 8
Bake the pizza
Slide the pizza (on parchment or peel) onto the preheated stone or a baking sheet. Bake 10–14 minutes at 475°F (245°C) until the crust is golden and crisp and the cheese is lightly browned. If you used a sheet, you can broil 1 minute at the end to develop more color — watch closely to avoid burning.
- 9
Finish and serve
Remove pizza from oven and let rest 2–3 minutes. Scatter the reserved fresh basil leaves over the top, grate a little extra pecorino if desired, and cut into 6 slices. Serve hot, optionally with an extra drizzle of olive oil or a side of crushed red pepper.