Ratatouille Pizza #shorts #pizza #youtubeshorts #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Cut the tomatoes, eggplants, zucchini and yellow squash into even 2 mm slices, keeping each vegetable on its own plate.
2. Line a removable tart mold base with parchment. Overlap the slices in order: eggplant, tomato, zucchini, yellow squash, repeating until used up. Arrange into a wheel; make 3 wheels.
3. Transfer each wheel to its mold. Season with olive oil, salt, pepper, basil and crushed garlic. Cover with microwave-safe plastic wrap and foil.
4. Bake at 305°F (150°C) for one hour.
5. Let stand 30 minutes, then remove the foil and plastic wrap. Let cool, then freeze until hard.
6. Remove the parchment and keep the tian frozen until needed.
7. For the bell pepper mixture, cook the bell peppers, onion, garlic and olive oil in a pan over medium heat for 25 minutes. Add tomato sauce, season with salt and pepper, and cook about 10 minutes more. Add paprika and piment or other ratatouille spices if you like. Let cool.
8. Stretch the dough and spread a thin layer of tomato sauce over it.
9. Pre-cook the pizza in a very hot oven for 2 minutes. Spread a little of the bell pepper mixture over it, not too much, then top with the frozen tian.
10. Let the tian thaw completely before finishing the cooking.
11. Bake 3 to 4 minutes, turning twice. Drizzle with spiced olive oil and serve immediately.

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

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