new years - ratatouille pizza

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Ratatouille Pizza Vegetarian

 

Recipe By :Joyce Goldstein

Serving Size : 24 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE RATATOUILLE:

1/2 cup olive oil

20 ounces Japanese eggplants -- (2-3) 1/2-inch slices

or 1 large globe eggplant (peeled)

2 small zucchini -- 1/2-inch slices

salt -- to taste

freshly ground black pepper -- to taste

2 red and green bell peppers -- 1/4-inch slices

(or use one color)

2 small red onions -- sliced

1 cup sliced mushrooms -- (1/4-inch)

1 tablespoon finely minced garlic -- mixed with

2 tablespoons olive oil

1/2 cup tomato puree

1 cup shredded mozzarella cheese

1/4 cup basil -- cut into thin strips

2 teaspoons chopped fresh thyme

1/4 cup grated Parmesan cheese

FOR THE DOUGH:

1 envelope active dry yeast -- (about 1-tbs)

1 teaspoon sugar

1/2 cup warm water

1/2 cup unbleached bread flour

4 cups unbleached bread flour -- plus 1/2-cup (opt)

2 teaspoons salt

2 tablespoons olive oil

1 1/2 cups warm water

 

1. For the ratatouille: Preheat the oven to 375F. Brush 2 or 3 baking sheets

with oil then cover with a layer of sliced eggplant and zucchini. Brush with

some of the oil and sprinkle with salt and pepper. Bake for 8 minutes, or until

tender. Set aside.

 

2. Heat some oil in a large saute pan and cook the peppers for about 5 minutes.

Sprinkle with salt and pepper and set aside. Add a bit more oil to the pan and

cook the onions over moderate heat for 10 minutes. Set aside. Heat the last of

the oil and cook the mushrooms until tender. Sprinkle with salt and pepper and

set aside.

 

(This can be made a day in advance and stored in the refrigerator.)

 

3. For the dough: Dissolve the yeast and sugar with the warm water. Stir in the

1/2 cup flour and let this mixture rest in a warm place until bubbly. Put the

rest of the flour in the bowl of an electric mixer fitted with the dough hook

attachment. Make a well in the center and add the bubbly dough mixture, salt,

olive oil and water. Mix on low to combine. Continue mixing until the dough

leaves the sides of the bowl clean. Turn out into an oiled bowl and let rest,

covered with plastic wrap in a warm place until doubled in size.

 

(The pizza dough can be made a day in advance and stored in the refrigerator.

Just allow enough time for it to come to room temperature for easy stretching.)

 

4. Turn dough onto a lightly floured surface and punch down. Form into 24 balls

and let them rest under a cloth for 30 minutes longer.

 

5. Preheat the oven to 475F.

 

6. Roll each piece of dough into a circle about 4-inches in diameter. Brush the

pizza rounds with garlic oil and spread with tomato puree. Sprinkle the

mozzarella cheese over the tomato puree. Now distribute the seasoned vegetables.

 

7. Bake 12 to 15 minutes, or until golden. Sprinkle pizza with herbs and

Parmesan cheese. Serve at once.

 

Cuisine:

" Mediterranean "

Source:

" Food Fit <http://www.foodfit.com/cooking/newYears2001.asp> "

Yield:

" 24 pieces "

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Per Serving (excluding unknown items): 193 Calories; 9g Fat (40.3% calories from

fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 237mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : This is a vegetarian pizza par excellence. I gave it a French name as

most people recognize the classic Provencal " ratatouille. " Provence and the Cote

d'Azur merge into the Italian Riviera, and share many similar flavors and food

combinations. Bon Appetit or Buon appetito, you'll love it no matter what you

call this pizza. This recipe makes 4-inch pizzas.

 

Nutr. Assoc. : 0 0 3234 0 0 0 0 0 0 0 0 3505 0 0 0 0 0 0 0 0 0 0 2339 2339 0 0 0

 

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