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Roasted Ratatouille Pizza

Vegetarian Times Issue: October 1, 2009   p.60

Satisfyingly chewy roasted vegetables mean you won't miss the (mock) meat or cheese on this pie.

Directions

1. Preheat oven to 450°F. Prepare Chewy Pizza Dough.

2. Drain tomatoes, and discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash, red onion, oil, garlic, and herbes de Provence on baking sheet.

3. Roast vegetables 25 minutes, or until beginning to brown, tossing every 5 to 10 minutes. Cool 5 to 10 minutes, or store in refrigerator up to 3 days.

4. Meanwhile, shape Chewy Pizza Dough into 12-inch disk on baking sheet coated with cooking spray. Spread with sauce, and top with vegetables. Sprinkle with olives or capers, if using.

5. Place on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 to 30 minutes, or until bottom is crisp.

Member Rating: 1111

ingredient list

Makes 1 12-inch pizza

  • 1 recipe Chewy Pizza Dough (click here for recipe)
  • 1 28-oz. can peeled whole tomatoes
  • 1 small eggplant, quartered and cut into 1/2-inch-thick slices (2 cups)
  • 2 small yellow squash or zucchini, sliced into rounds (2 cups)
  • 1/2 large red onion, thinly sliced (1 cup)
  • 2 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. herbes de Provence
  • 1/2 cup prepared marinara sauce or 1 recipe Quick Pizza Sauce (click here for recipe)
  • 1/4 cup black olives or capers, optional

Nutritional Information

Per :

Calories 264
Protein 4g
Total fat 10g
Saturated fat 2g
Carbs 42g
Cholesterol mg
Sodium 507mg
Fiber 5g
Sugars 7g
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Comments

By Lampposteffect on Nov 02, 2009:
I loved this dish. It tasted just as good heated up the next night! Pretty simple recipe and very rewarding.

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