Description
This Ratatouille Pizza features a vibrant medley of thinly sliced zucchini, yellow squash, Japanese eggplant, and tomatoes arranged in a beautiful circular pattern atop a base of sun-dried tomato pesto and cheeses. Finished with a fragrant garlic thyme olive oil drizzle and baked to a golden crust, this pizza offers a deliciously fresh and colorful twist on classic ratatouille vegetables, perfect for a quick yet elegant meal.
Ingredients
Pizza Base and Toppings
- 12 ounces pizza dough
- ½ cup sun-dried tomato pesto
- ¼ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 small zucchini, sliced into ⅛ inch rounds
- 1 small yellow squash, sliced into ⅛ inch rounds
- 1 small Japanese eggplant, sliced into ⅛ inch rounds
- 4 small tomatoes, sliced into ⅛ inch rounds
- 2½ tablespoons olive oil
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Garlic Thyme Olive Oil Drizzle
- 1 tablespoon olive oil
- ¼ teaspoon crushed garlic
- ½ teaspoon fresh thyme
- Salt and pepper, to taste
Instructions
- Preheat Oven: Place a baking stone in the oven if available, and heat the oven to 500°F (260°C) to ensure a hot environment for baking the pizza, which helps achieve a crispy crust.
- Toss Vegetables: In a bowl, combine the sliced zucchini, yellow squash, and eggplant with 2½ tablespoons of olive oil, 1 teaspoon fresh thyme, salt, and pepper. Toss well to evenly coat the vegetables and set aside.
- Roll Dough: On a floured surface or parchment paper, roll out the pizza dough into a 12-inch circle, maintaining even thickness for consistent cooking.
- Add Pesto and Cheese: Spread ½ cup of sun-dried tomato pesto evenly over the dough, leaving a ½-inch border around the edges. Sprinkle ¼ cup shredded parmesan cheese followed by ½ cup shredded mozzarella cheese over the pesto.
- Arrange Vegetables: Starting from the outer edge and working towards the center, arrange the prepared vegetables in an alternating circular pattern: zucchini, yellow squash, eggplant, then tomatoes. This layering creates an appealing visual similar to traditional ratatouille.
- Prepare Olive Oil Drizzle: In a small bowl, whisk together 1 tablespoon olive oil, ¼ teaspoon crushed garlic, ½ teaspoon fresh thyme, salt, and pepper. This fragrant mixture will enhance the flavor of the vegetables and crust.
- Drizzle Over Pizza: Evenly drizzle the garlic thyme olive oil mixture over the arranged vegetables to infuse the pizza with aroma and taste.
- Transfer and Bake: Using a pizza peel or the back of a baking sheet, carefully transfer the pizza onto the preheated baking stone. Bake for approximately 8 minutes or until the crust turns golden brown and the cheese is bubbly and melted.
Notes
- For best results, use a pizza stone preheated in the oven to achieve a crispy crust.
- If you do not have a baking stone, use a baking sheet but consider preheating it as well.
- Fresh thyme can be substituted with dried thyme, though fresh will impart a brighter flavor.
- Adjust salt and pepper to taste depending on your preference and the saltiness of the pesto.
- Ensure vegetables are sliced thinly and evenly to promote even cooking.
- This pizza is best enjoyed fresh out of the oven for optimal texture and flavor.
