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  • Ratatuoille pizza

    1 vote
    Prep time:
    Cook time:
    Servings: 4
    by Judy fraschia
    41 recipes
    >
    Nutricious and flavorsome

    Ingredients

    • 2 purchased pizza bases or your own
    • RATATOUILLE:
    • 1 aubergine, sliced, salted and allowed to sweat
    • 1-2 baby marrows/ zucchini, sliced
    • 1 large red bell pepper/ capsicum, strips
    • 1 large onion, thickly sliced
    • 2-3 lobes of garlic, crushed and minced
    • Pinch of dried origanum and thyme
    • Fresh Italian parsley
    • TOPPING:
    • 2 cups of grated cheeses, cheddar, mozzarella and feta
    • Any cold meat, like leftover cicken breast, optional
    • Parmesaan to complete
    • SALSA VERDE
    • 3-4 lobes of garlic
    • Zest and juice of 1 lemon
    • 4 tblsp olive or grapeseed oil
    • Handful parsley and mint

    Directions

    1. Pre-heat oven to 400*F/200*C
    2. Wash and pat dry the slices of aubergine, cut to cubes
    3. In a heavy bottomed pan, heat oil and fry onion rings until fragrant then add garlic for one minute, transfer to a bowl
    4. Replenish oil if necessary, fry the aubergine cubes adding the herbs
    5. After 5 minutes add baby marrow and bell pepper, cover and simmer for 5 minutes on medium heat
    6. Add tomato cubes and simmer 5 minutes, do not stir
    7. Return onions to the mixture, stir carefully and remove from heat
    8. Cover and stand 5 minutes to develop flavour
    9. Spread mixture on the two pizza bases, use all
    10. Scatter choice of meat over ratatouille
    11. Top with cheese and bake for approx 17 minutes
    12. (I bake them naked on the oven rack without a baking sheet)
    13. When cooked, remove from oven and sprinkle with grated parmesaan cheese
    14. To serve, sprinkle the salsa verde ove the pizza to own personal taste
    15. SALSA VERDE: squeeze the leaves before adding everything to the foodprocessor, to release their flavour, allow to stand.

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