When Italy Meets France: Ratatouille Pizza
I don’t know if you know this, but pizza is the perfect food. Carbs. Cheese. Veggies. Protein. It’s got it all. If you’re from my neck of the wood (STL, REPRESENT) we eat pizza that is not only cut in squares and the crust is about the thinness of a saltine. I won’t get into what provel cheese is, but safe to say if you come and visit me and you want pizza it’ll be on there.
This, my friends, is NOT a St. Louis style pizza – but it is, none-the-less, a pizza that makes my heart go pitter-patter BUT NOT FOR THE REASON YOU THINK.
That’s right folks, I am not so quietly having a cow because there is zucchini on this pizza AND IT’S NOT SOGGY. This, campers, is a BIG DEAL for me and my squash-loving heart – a big, big, BIG deal. I’ve tried over the years to get zucchini to behave on pizza and it’s always soggy (because it’s MOSTLY water). And look, I can hear you all screaming that zucchini doesn’t belong on pizza and you know what? You’re wrong. You can just sit there and be wrong in your wrongness.
And just so you know this pizza also has roasted eggplant on in because you can’t make ratatouille without a little eggplant and tomatoes … but you can totally (seriously, I will give you a N O T E) and 100% not put onions on a ratatouille pizza.
SIDEBAR: if you happen to live under a rock or don’t follow literally anyone on any kind of social media who has any kind of fan feels for Marvel you might not know that THE AVENGERS: INFINITY WAR TRAILER DROPPED AND OMG Y’ALL I HAVEN’T STOPPED SQUEEING FOR DAYS. The sum and total of what you need to know is this: Steve Rogers has long, bouncy hair and a BEARD, Bucky is outta cryo and he has a new arm AND REALLY LONG HAIR, Nat is blonde and fierce as ever, Tony is clutching the phone Steve gave him, there are gonna be some VISION (and Wanda?) FEELS, Thor meets the GOTG, Ant-Man is so wee we can’t even see him in the trailers, and WHERE IS HAWKEYE? Ahem. No, I don’t have any feels – why do you ask?
Pizza dough of choice
Zucchini, thinly slice and quartered
Eggplant, thinly diced (see roasting note)
Italian cheese blend
Italian turkey sausage (optional), cooked
Preheat oven to 400 (with stone or pizza pan in the oven as it preheats).
Add olive oil to a skillet and heat over medium-high heat. Once the skillet is hot throw in the eggplant and sauté until eggplant has lost a lot of it’s moisture (alternatively if you’re not in a rush to make the pizza you SHOULD totally roast your eggplant and zucchini in the oven like you did for the bolognese you totally made months ago). Repeat with the zucchini (you don’t want the zucchini to get over don, you’re just trying to cook off some of the moisture so your pizza isn’t weepy).
Roll out dough to desired shape and thickness (but make the crust on the thicker side) and spread a thin layer of sauce on the dough and bake for 7-10 minutes (the thicker the crust the longer the par-bake … if you made a thin crust your target time is 5-7 minutes).
Remove par-baked pizza from oven and assemble your pizza. Don’t over-load with ingredients (weepy pizzas are icky). NOTE: don’t use fresh mozzarella here as it has too much moisture and will just destroy all your effort to negate weepy pizza.
Return pizza to oven and bake for an additional 20-30 minutes (watch your cheese as it’s a good indicator to doneness … as are bubbles in the center of the pizza).
Slice up and dig in!
Are you ready to give zucchini on pizza a try? What are some of your favorite pizza toppings?0