Ratatouille Pizza

When it comes to pizza toppings, the possibilities are endless. But have you ever thought about using ratatouille made into vegetable tian as a topping? The combination of a classic French dish with the beloved Italian staple is truly a match made in culinary heaven. The ratatouille Confit Byaldi which was famously showcased in the Pixar Ratatouille Movie, is a vibrant medley of summer vegetables such as tomato, eggplant, zucchini, and bell peppers, slow-cooked to perfection in a tomato base, brings a depth of flavor that will take your pizza to a whole new level. The addition of aromatic herbs like thyme and basil elevates the dish even further, creating a symphony of tastes that will delight your taste buds. Whether you're a fan of French cuisine, Italian flavors, or simply enjoy trying new and innovative food combinations, this stylish Ratatouille Pizza is sure to impress. So why not take your pizza night to the next level and give this unique and delicious topping a try? Be prepared to be amazed by the explosion of flavors that awaits you.

Ratatouille Pizza

Course: Entrees
Cuisine: French, Italian
Keyword: pizza
Prep Time: 2 hours
Cook Time: 1 hour
Servings: 3 pizzas
Calories: 400kcal
Cost: $19
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Print Recipe

Equipment

  • 3 8-inch/20cm Ø tart rings
  • 3 9-inch/23cm Ø removable cake pans
  • 3 Baking trays
  • 2 bowls
  • 1 Sautoir or skillet
  • 1 Mandoline
  • 5 deli containers
  • 1 Microplane
  • 1 Ladle
  • 1 Pizza Peel

Ingredients

Vegetable Tian

  • 4 ea. Roma tomatoes
  • 2 ea. Yellow squash
  • 2 ea. Zucchini
  • 2 ea. Japanese eggplant
  • 5 g Grey salt
  • 2 g Ground black pepper
  • 25 g Olive oil
  • 5 ea. Garlic cloves
  • 2 ea. Thyme sprigs
  • 1/2 ea. Basil bunch

Bell Pepper Mixture

  • 4 ea. Bell peppers chopped
  • 1 ea. Onion chopped
  • 3 ea. Crushed garlic cloves
  • 30 g Olive oil
  • 200 g Tomato sauce

Instructions

Vegetables Tian

  • For better results, the vegetables for the tian should have the same diameter. Wash veggies, cut off ends and cut into 2mm thick slices. Use a sharp knife to slice tomatoes and eggplants. Use a mandoline to slice zucchinis and yellow squashes. Reserve each veggie in separate plate. See Ratatouille Casserole for more details.
    vegetables for ratatouille
  • Top the removable tart mold bottom with a piece of parchment paper. Overlap each vegetable starting with eggplant, tomato, zucchini and yellow squash. Repeat until you have used all the veggies. Arrange veggies artfully into a wheel. This recipe calls for 3 wheels for 3 pizzas.
    vegetable tian for ratatouille
  • Transfer the vegetables tian into the mold. Season with olive oil, salt, pepper, basil and crushed garlic. Cover with microwave safe plastic wrap and foil. Cook in the oven for an hour at 305ºF/150ºC for an hour. Remove from the oven, and let stand for 30 minutes. Take the foil and wrap off. Let cool and freeze to harden.
    molded ratatouille tian
  • Take parchment paper off, and keep tian frozen until ready to use.

Bell Pepper Mixture

  • In a sautoir, gather bell peppers, onions, garlic and olive oil. Cook for 25 minutes on medium heat. Add tomato sauce, season with salt and pepper to taste and continue to cook for 10 minutes or so. Add some paprika and piment or other ratatouille spices if desired. Let cool.
    bell pepper mixture

Ratatouille Pizza Montage

  • When pizza is stretched out, add a thin layer of tomato sauce.
  • Pre-cook pizza in the wood-fired oven for 2 minutes. Remove from the oven and spread some of the bell pepper mixture (avoid over loading). Top with the frozen vegetable tian. Let it thaw completely before finishing cooking. Click here for cooking pizza in domestic oven.

Baking

  • Pop in the wood-fired oven and cook for 3 to 4 minutes. Rotate it twice during cooking. Drizzle with spiced olive oil and garnish with razor thin red onion slices if desired. Serve immediately – Buon appetito!
    ratatouille pizza

Nutrition

Serving: 350g | Calories: 400kcal

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