Ratatouille Pizza Recipe
Are you looking for Ratatouille Pizza recipe? It is the perfect choice for Main Dish. The Italian people couldn't have come up with a better dish than this Ratatouille Pizza, specially when it comes to culinary creativity. A good way to use up Vegetable is to make some irresistible Ratatouille Pizza. Please try out this Ratatouille Pizza recipe. I am waiting to know how it worked for you.
Ingredients
1 small eggplant (12 ounces)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium tomatoes, peeled, seeded, and chopped
1 tablespoon snipped fresh oregano or thyme, or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 16-ounce Italian bread shell
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
1/3 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese
Directions
1 Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and thinly slice; set aside. In a medium skillet cook onion and garlic in / tablespoon of the oil until tender. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid is evaporated and mixture is of spreading consistency, stirring occasionally during cooking.
2 Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture onto bread shell. Arrange the eggplant and tomato slices around the outside edge of the bread shell. Arrange zucchini and yellow summer squash slices in the center. Brush vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with shredded mozzarella cheese.
3 Bake, uncovered, in a 400° oven for 12 to 15 minutes or until vegetables are warm and cheese is melted. Transfer the bread to a serving platter. Cut into wedges to serve.
2 Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture onto bread shell. Arrange the eggplant and tomato slices around the outside edge of the bread shell. Arrange zucchini and yellow summer squash slices in the center. Brush vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with shredded mozzarella cheese.
3 Bake, uncovered, in a 400° oven for 12 to 15 minutes or until vegetables are warm and cheese is melted. Transfer the bread to a serving platter. Cut into wedges to serve.
