This is a quick-cooked take on the classic Provençal vegetable stew. If you have leftover ratatouille from another meal, that can be used in place of the sauce and vegetables listed here. The precooked veggies will be a little less crisp but still tasty.
Serves: 16Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1 cup plus 2 Tbsp. olive oil, divided
- 6 garlic cloves, peeled and minced
- 1 tsp. minced fresh parsley
- 1⁄4 tsp. red pepper flakes
- 3 lbs. pizza dough
- 2 Tbsp. olive oil
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup coarsely chopped white mushrooms
- 1 cup diced Japanese eggplant
- 2 cups diced fresh plum tomatoes
- 2 Tbsp. fresh oregano leaves
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1 cup shredded Asiago cheese
- 1 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- In a saucepan or skillet, warm 1 cup olive oil over medium-low heat. Add garlic, parsley, and red pepper flakes. Cook, stirring often, for 4 to 5 minutes or until garlic has softened. Set aside to cool.
- Preheat oven to 400°F. Brush 2 pizza pans with olive oil.
- Roll or press pizza dough into 2 circles (12 inches in diameter), slightly thicker at the edges than in the center. Place dough in prepared pans.
- Spread 1⁄2 cup garlic-olive oil mixture over the bottom of each pie crust. In a bowl, combine zucchini, squash, mushrooms, eggplant, and tomatoes. Distribute vegetables evenly over each crust. Sprinkle with oregano leaves, salt, and pepper.
- Combine Asiago, Parmesan, and mozzarella cheeses. Distribute evenly over the top of each pizza.
- Place first pizza in the center of the oven. Bake for 15 minutes or until the crust is lightly browned and cheese is melted.
- Remove pizza from oven carefully. Set aside to rest briefly before slicing. Repeat process with second pie.