View Full Version : Roasted Ratatouille Pizza

May 22nd, 2009, 11:54 PM
Roasted Ratatouille Pizza

1 recipe Basic Pizza Dough (below)
3 tablespoons olive oil, divided
1 head garlic, loose paper skin removed, tip sliced to expose cloves
1 medium Vidalia onion, halved and thinly sliced
1 medium zucchini, cut in 1/2-inch slices
1 medium yellow zucchini, cut in 1/2-inch slices
1 small eggplant, cut in 3/4-inch cubes
2 plum tomatoes, cored, coarsely chopped
1/2 red pepper, cored, seeded, cut in 3/4-inch squares
6 button mushrooms, quartered
Salt and freshly ground pepper, to taste
2 tablespoons fresh basil, finely chopped
1 teaspoon fresh thyme leaves (1/4 teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (1/4 teaspoon dried)
1 cup shredded mozzarella, divided
6 kalamata olives, pitted, quartered lengthwise
1/2 cup shredded asiago cheese

Prepare Basic Pizza Dough as directed below.

Heat oven to 500 degrees. Coat 13"x9" shallow sheet pan with 1 1/2
tablespoons olive oil. Add garlic and onion and coat with the oil in the
pan. Roast in oven on middle shelf for 10 minutes. Add zucchini, eggplant,
tomatoes, and red pepper. Drizzle with 1 tablespoon olive oil. Continue
roasting 15 minutes. Add mushrooms; toss to coat with oil in pan. Roast 5 to
10 minutes more until vegetables are crisp tender. Do not overcook. Season
with salt, pepper, basil, and thyme. Allow garlic to cool. Press garlic pulp
onto vegetables.

Lightly brush crust with remaining oil. Sprinkle with chopped rosemary.
Place 1/2 cup mozzarella on herbed crust. Top with roasted vegetable mix and olives (about 4 cups). Combine remaining mozzarella and asiago cheese and sprinkle over vegetables. Place loaded Presto® Pizzazz® baking pan on
Presto® Pizzazz® pizza oven and bake on DUAL setting for 15 minutes or until cheese is melted and bubbling.

Basic Pizza Dough

Pinch sugar 1 cup warm water (105-115 degrees) 1 package active dry yeast
2 1/2 to 3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons olive
oil Dissolve sugar in water. Sprinkle yeast over water mixture; stir to
dissolve. Let proof 5 minutes until bubbly.

Put 2 1/2 cups flour in large bowl. Make a well in the center. Add salt in
well. Pour in yeast mixture and olive oil. Stir to form soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic,
5 to 10 minutes, adding flour gradually as needed.

Transfer dough to lightly oiled large bowl, rolling dough to coat with oil.
Cover with plastic wrap and let rest in a warm spot until doubled in size,
about 1 hour. Punch dough down with fist.

Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference.
Turn dough out onto lightly floured surface and shape into 1 or 2 balls.
Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a
12-inch diameter and place on Presto® Pizzazz® baking pan.