Let’s cook! Ratatouille Pizza

Not too long ago I gave you the heads up about an article in Rachael Ray’s “Everyday” magazine that had references to many Disney movies… if you didn’t happen to partake in that post, you may go back and read it now… click here… we’ll wait for you… go ahead…

Okay, now that you’re back I’ll share with you my version of the recipe featured in that article – and it’s pretty easy, tasty, and perish the thought, at least semi-healthy…

Ratatouille Pizza

Ingredients:

3 Tbl (or so) EVOO (okay, it’s a Rachael Ray recipe, I have to use that instead of Extra-Virgin Olive Oil – I think it’s a law…)

1 small Eggplant, diced into about 1/4 to 1/2 inch pieces (peel first if desired, but not necessary)

1/2-1 Zucchini diced in same size pieces as eggplant

1/2-1 Bell Pepper (your choice of color) diced in pieces about the same as he eggplant

1 pint Grape Tomatoes

3 cloves Garlic

The veggies...

1 Tsp dried Thyme (or 2-3 Tsp fresh)

Pizza Crust(s) – your choice here – if you want to go for the easy (i.e. lazy) way, get yourself a Boboli crust or similar – I used a pre-made whole wheat Naan bread… or use your favorite fresh or refrigerated dough and cook appropriately…

1-2 cups Shredded Mozzarella Cheese

Procedure:

Pre-heat oven to 450 degrees (or whatever appropriate temp depending on your choice of pizza substrate…)

Heat 2 tablespoons of oil in a non-stick skillet over medium heat and cook the eggplant until tender. Salt and pepper a bit and stir now and then. Eggplant will really suck up the oil, so add more if needed/desired. Remove to a bowl and set aside.

Heat the remaining oil and add the zucchini and bell pepper and stir until just tender. Add to the eggplant.

Take about 3/4 of the tomatoes and put into the bowl of your food processor or blender. Add the garlic and thyme as well as a bit of salt and pepper and process until smooth. Put into the skillet and simmer until reduced and thickened – about 5-10 minutes.

Halve the remaining tomatoes and add to the veggies. Drizzle with a little more olive oil, sprinkle with salt & pepper and stir to coat. If you have a little bit of fresh basil and/or parsley around add it too…

Spread some of the sauce on your crust of choice…

and add some of the veggie mixture then top with enough cheese to make you happy.

Heat for 8 -10 minutes until the cheese is molten… then, well, eat the darn thing…

If you have extra of the ratatouille/veggie mixture, don’t sweat it – heat as a vegetable side dish, top a bruschetta, add to a wrap, or just make more pizzas!

Hope you try & enjoy…  back to the kitchen…