Roasted Ratatouille Pizza
Makes 1 12" pizza
Vegan & Gluten Free
Cook time 45 min
Ingredients
Pizza Dough, homemade or store bought crust
1 28 oz. can peeled whole tomatoes
1 sm. eggplant, quartered and cut into 1/2" thick slices (2 cups)
2 sm. yellow squash or zucchini, sliced into rounds (2 cups)
1/2 lg. red onion, thinly sliced (1 cup)
2 Tbs. EVOO
3 cloves garlic, minced (1 Tbs.)
1 Tbs. herbes de Provence
1/2 cup prepared marinara sauce
1/2 cup black olives or capers, optional
Directions
1. Preheat oven to 450.
2. Drain tomatoes, and discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash, red onion, EVOO, garlic, and herbes de Provence on baking sheet.
3. Roast vegetables 25 minutes, or until beginning to brown, tossing every 5-10 minutes. Cool 5-10 minutes, or store in refrigerator up to 3 days.
4. Meanwhile, shape pizza dough into 12" disk on baking sheet coated with cooking spray. Spread with sauce and top with vegetables. Sprinkle with olives or capers.
5. Place on middle rack in oven, and preheat oven to 350 with pizza in oven. Once oven reaches 350, bake 25 to 30 minutes, or until bottom is crisp.
Ray's Tip of the Day
Fear not the pre-packaged pizza crust. It saves cooking time and money.
Cooking with Kids
It's pizza! Most love it, but if you have a picky eater on your hands, have them choose the vegetables or add some cheese to make them smile.
Cooking for a Non-Vegan
There are a few ratatouille recipes online that I found add grilled chicken to the dish.
Ray
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