Ratatouille:
1/2 cup extra virgin olive oil
2 eggplants, diced
1 zucchini, diced
1 yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, chopped
8 ounces crushed tomatoes
Salt, as needed
Pizza and Garnishes:
16 ounces pizza dough
1-1/4 cups Real California shredded or torn whole milk Mozzarella cheese
3 ounces Real California Mt Tam cheese, torn into pieces
1/2 cup Real California shredded Stracciatella cheese
1/2 cup Real California shaved Manchego cheese
1 ounce arugula leaves
To prepare Ratatouille:
Heat olive oil in large saucepan over medium heat. Add eggplant, zucchini, onions, bell pepper and garlic; cook 20 minutes. Add crushed tomatoes and salt, to taste. Reduce heat, cover and cook, stirring frequently, for 2 hours. Remove from heat and set aside until ready to use.
To prepare Pizza and Garnishes:
Preheat oven to 625°F. Stretch out dough ball. Top with Mozzarella and Mt Tam cheeses. Top with 4 ounces Ratatouille. Bake for 7 minutes. Remove from oven, top with Stracciatella and Manchego cheeses and a sprinkling of arugula leaves.
Recipe developed by Audrey Kelly, Audrey Jane’s Pizza Garage, Boulder, Colo.
Plant-Forward Category Finalist, Real California Pizza Contest, 2023
