Sometimes the universe just makes dinner come together. I was at Trader Joe's stocking up on things that I didn't need and grabbed diced tomatoes, pizza dough and mozzarella just in case. Then my Covey Rise farms email came and it had all the ingredients for ratatouille. I have made a beautiful ratatouille before, but wanted to try something else. Enter Google to the rescue. For some reason it read my mind and when I started to type ratatouille in the search bar, pizza popped up after it! I saw this recipe for ratatoulle pizza by Nutmeg Nanny and was sold!
Oh man is this good. Gentleman Caller is starting to speak hyperbole like I do and proclaimed this the best pizza he has ever had. I won't go that far, but it really was scrumptiously delicious! The cooked down veggies make you feel like you are not eating vegetarian, I promise! I did not do my dough like I should have but I have corrected that below. This is the best way to use up all that summer produce! Full recipe to follow the montage. Linking up with the folks at Meal Plan Monday!
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| Ugh I wish I was having this again right now! |
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| The lovely cast. I love Trader Joe's and Covey Rise! |
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| What a colorful bunch! |
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| Start the sauteeing |
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| After awhile, you will have this! |
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| Spread it on your pizza, get it as far out as you can. |
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| I know, it isn't pepperoni, but it will do! |
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| And then add your cheese, glorious cheese! |
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| Who cares if it is just veggies, look how good that looks! |
1 pound whole wheat pizza dough
1-2 tablespoons extra virgin olive oil
1/2 cup diced eggplant
1/2 cup diced zucchini
1/2 cup diced red onion
2 cloves garlic, minced
1 (14.5 ounce) can fire roasted diced tomatoes
2 tablespoons tomato paste
1/4 cup water
Salt and pepper, to taste
6 slices zucchini
10 cherry tomatoes, cut in half
1/2-1 cup mozzarella cheese (I got the ball of fresh and made it into shreds)
Top pizza dough with tomato mixture (you may not use it all) slices of zucchini and cherry tomatoes. Sprinkle with desired amount of cheese. Add pizza to the oven and bake for about 18 minutes until the cheese is melted, browned and the dough is cooked.
Happy Cooking!
Missy
Salt and pepper, to taste
6 slices zucchini
10 cherry tomatoes, cut in half
1/2-1 cup mozzarella cheese (I got the ball of fresh and made it into shreds)
Preheat oven to 425 degrees and place pizza stone in oven. Meanwhile, in a large skillet set over medium high heat add olive oil. Once the oil is warm add eggplant, diced zucchini, red onion and garlic. Saute for a few minutes just to start to soften. Mix tomato paste and water together with a fork to stir and combine. Add this and canned tomatoes to the sauteed veggies and season with salt and pepper. Let mixture simmer 10-15 minutes until the flavors have combined. You want the tomato mixture to cook down slightly so that it's not too runny when you put it on the pizza. You are basically making a vegetable packed marinara sauce. Remove stone from oven and spread pizza dough thinly out onto it.
Top pizza dough with tomato mixture (you may not use it all) slices of zucchini and cherry tomatoes. Sprinkle with desired amount of cheese. Add pizza to the oven and bake for about 18 minutes until the cheese is melted, browned and the dough is cooked.
Happy Cooking!
Missy
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