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Ratatouille Pizza Nicoise
Submitted by: Lilykyte2056679
Matchstick pieces of eggplant & zucchini are cooked with onion, green bell pepper & tomatoes, then spooned on top of pizza dough and baked.
Ingredients
- 1 medium eggplant, peeled, cut into match sticks
- 2 medium zucchini, ends trimmed, cut into match sticks
- 1 teaspoon salt
- 4 Tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 large green bell pepper, seeded and sliced
- 2 or 3 Tablespoons olive oil as needed
- 2 cloves garlic, crushed
- Salt and freshly ground pepper to taste
- 3 ripe medium tomatoes, seeded and chopped
- 1 pound refrigerated pizza dough or fresh dough purchased from local pizzeria
- 1 cup freshly shredded parmesan cheese
- 1 1/2 cups pitted black olives, halved
- Fresh basil leaves
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Method
Preheat the oven to 400 degrees. In a large skillet over medium heat, add oil. When oil is hot, add eggplant and saute until tender and lightly browned. Remove with a slotted spoon and add zucchini to skillet. Season with salt and pepper and saute for 2 minutes then add to eggplant. Add onions to skillet along with additional olive oil, if needed. Saute until tender and lightly browned. Add to cooked vegetables. Add green peppers to skillet, season with salt and pepper, and saute for 3 minutes. Return vegetables to skillet and add a layer of tomatoes on top. Cover and cook over low heat for 2 minutes, uncover, raise heat and cook until almost all juices have evaporated. Remove pan from heat and set aside. Use butter to lightly grease pizza pan. Stretch dough on pizza pan to 12 inches. Spoon vegetable mixture on dough and sprinkle with shredded Parmesan cheese. Scatter black olives on top, bake 25 to 30 minutes or until golden brown. Remove pizza from oven, garnish with fresh basil.
Notes: The ratatouille should have absorbed or evaporated all liquid during cooking, so that it is thick and glossy when spooned onto the pizza dough.
Number of Servings: 4-6
Submitted by: Lilykyte2056679 ( See all of Lilykyte2056679 Recipes )



