Ratatouille Appetizer Pizza Recipes
SHEET PAN RATATOUILLE PIZZA
Provided by Molly Yeh
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the dough: Combine the bread flour, whole wheat flour, sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook attachment to combine. Add the water and olive oil and mix on low speed just until the dough comes together. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in the oil. Cover the bowl with plastic wrap and let rise at room temperature until it has doubled in size, 1 to 2 hours.
- For the garlic oil: Meanwhile, combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
- For the pizza: Preheat the oven to 450 degrees F.
- Punch the dough down. Brush a half-sheet pan with the olive oil (not the garlic oil) and pat out the dough to the edge. (This might seem like a lot of olive oil, but it'll make it good.) Set aside to rise, uncovered, for another 20 minutes or so.
- Combine the tomatoes, eggplant, bell pepper, squash and zucchini in a large colander. Sprinkle with 1 teaspoon salt and toss well. Let drain in the sink while the dough rises.
- Brush the dough with 2 tablespoons garlic oil and spread the marinara over the top in a very thin layer. Sprinkle with the chopped rosemary and thyme (reserved from making the garlic oil). Fish the garlic cloves from the oil and smooth and scatter them over the top. Pat the vegetables dry, then alternate the slices of the tomatoes, eggplant, bell pepper, yellow squash and zucchini over the sauce, shingling them in a pretty pattern. Tear the burrata in small shreds over the top. Drizzle with another tablespoon or two of the garlic oil. Bake the pizza on the bottom rack of the oven until the bottom crust is crisp and the top is golden, about 25 minutes.
- Scatter the basil and arugula over the top. Drizzle with 2 tablespoons of the garlic oil and sprinkle with the Parmesan and flaky salt.
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- If you're using a baking steel or stone, place it on a rack in the bottom third of the oven. Set the other rack in the center of the oven and preheat the oven to 400°F.
- Trim and chop the eggplant, pepper, zucchini, onion, and tomato into small dice, all around the same size. Spread out the chopped vegetables in a single layer on a large roasting pan or baking sheet. Scatter the oregano over top, season to taste with salt and pepper, and drizzle with the olive oil. Toss the vegetables gently to coat in the oil, then spread them out again in a single layer (or as close to a single layer as you can get).
- Roast the vegetables for 40 minutes or until they have cooked down and are golden brown in spots. Remove the pan from the oven and set it aside to cool while you roll out the pizza dough and grate the cheeses. (Or roast the veggies ahead of time and store them in the fridge until you're ready to make the pizza. They will last in the fridge for up to 1 week.)
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