The other day, we found ourselves with an abundance of Zucchini and Tomatoes from our garden and Eggplant from our CSA, and Ratatouille just seemed like the natural combination of the three. However, we then saw a gloriously inviting block of Comte at the supermarket near us, and the idea to make a ratatouille inspired pizza sauce began to take hold. Rather than using larger pieces of veggies, we cut them smaller than in a traditional ratatouille, which gave our pizza a sauce and veggie pizza topping all in one! Then, we melted the cheese over everything, and we had one heck of a tasty and nutritious pie!
Time: 60 Minutes (35-40 Minutes for your sauce/topping, and 20-25 minutes to cook your pizza)
- Pizza Dough/Crust. Use store bought, or Make Your Own!
- Cheese. We suggest Comte, but others like Gruyere or Gouda could also work.
- For your Ratatouille Sauce:
- Eggplant. We used White Eggplant.
- Red Pepper
- Bay Leaf
- Dice your onion and red bell pepper. Then, melt some butter in a large pot (we used a Dutch Oven), and add your onions and peppers. Add your rosemary to the pan as well. Allow to cook until your onions turn opaque.
- As your onions cook, peel and slice your garlic. Add to the pot when it’s sliced.
- Dice your eggplant and zucchini, and add to the pot. Stir to fully combine, and allow to cook for about 5-10 minutes until the veggies begin to soften.
- As your veggies cook, cut your tomatoes into chunks. When ready, add to the pot along with a bay leaf, some black pepper, and a little salt.
- Cover your pot, and allow to simmer for a while until your tomatoes “disappear” into your other ingredients, and the sauce thickens.
- As your veggies finish, grate your cheese with a food processor or a box grater.
- Preheat your oven to 425 degrees F, and place your pizza stone in the oven as the oven heats. This will allow your pizza stone to create a nice crispy crust.
- When your sauce is done, and your oven is hot, roll out your pizza dough on a piece of parchment paper.
- Arrange your ratatouille sauce and shredded cheese atop the crust.
- Pull your pizza stone out of the oven, and slide your parchment paper onto it. Then, stash your pizza in the oven for 20-25 minutes. Before you put in the oven, try brushing a little olive oil on the crust!
- When your cheese is melted, and your crust is crispy to your liking, remove from the oven, and let sit for a few minutes before slicing.
- Plate, devour, and enjoy!