Ratatouille Pizza – Bruno Albouze

By Bruno Albouze · 75 min

Ingredients

Instructions

1. Wash the vegetables, trim the ends and slice them 2 mm thick, keeping each vegetable on its own plate.
2. Line the removable tart mold base with parchment paper.
3. Overlap the eggplant, tomato, zucchini and yellow squash in turn, repeating until all are used, forming a wheel. Make 3 wheels.
4. Transfer each wheel to the mold and season with olive oil, salt, pepper, basil and crushed garlic.
5. Cover with microwave-safe plastic wrap and foil, then bake at 150°C (305°F) for 1 hour.
6. Remove from the oven and rest for 30 minutes. Remove the foil and plastic, let cool, then freeze until hard.
7. Remove the parchment and keep the tian frozen until needed.
8. In a pan, cook the bell peppers, onion, garlic and olive oil over medium heat for 25 minutes. Add the tomato sauce, season with salt and pepper, and cook for about 10 more minutes. Add paprika and piment or other ratatouille spices if you like. Let cool.
9. Spread a thin layer of tomato sauce over each stretched pizza base.
10. Pre-cook the pizza in a wood-fired oven for 2 minutes. Remove it, spread some bell pepper mixture on it without overloading, and top with a frozen tian.
11. Let the tian thaw completely before finishing the pizza.
12. Return the pizza to the wood-fired oven for 3 to 4 minutes, turning it twice. Drizzle with spiced olive oil and serve immediately.

Summarized from Bruno Albouze's video. Watch it for the details.

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GarlicOnionCheeseTomatoBell pepperParmesan cheeseZucchiniTomato sauce