Ratatouille Pizza with Pesto Sauce

Ratatouille pizza with pesto sauce

I like making meatless Pizza but I was looking for a slightly different twist when I came across a recipe for a Ratatouille then I decided to add some Pesto to the recipe to kick it up.

Pesto sauce:
2 cloves garlic
1/4 cup pine nuts
1 ounce fresh basil
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/2 teaspoon black pepper
Process
Place all ingredients and a blender or small food processor and puree.

Dough:
3 cups bread flour
1/2 teaspoon salt
1 1/4 cups warm water
2 teaspoons yeast
2 teaspoons sugar
2 tablespoons olive oil + 1 tablespoon
Process
1 – Put bread flour and salt in the bowl of a stand mixer.
2 – Place water yeast and sugar in a large measuring cup. Stir and allow to stand for 10 minutes to proof.
3 – Add 2 tablespoons olive oil to the liquid then pour liquid into mixing bowl
4 – Using the dough hook set mixer on number two and allow to run for 10 minutes.

5 – After 10 minutes remove dough from bowl and shape into a ball.

6 – Add 1 tablespoon olive oil to the bowl and roll the ball in olive oil to coat then cover bowlwith plastic wrap. Allow dough to rise for one hour.

7 – Roll out dough to fit a 12×18 sheet pan.
8 – Cover sheet pan with a towel and allow dough to rise for 10 additional minutes.

9 – Using your fingers poke holes in top of dough to create small indents.

10 -Add tomato sauce to the entire top of pizza.

11 – Spread mozzarella cheese over the top of pizza.

12 – Make 4 stripes alternating vegetable slices(12 pieces per stripe).

13 – Drizzle Pesto sauce along each stripe of vegetables.

14 – scatter goat cheese crumbles over top of pizza.

Bake at 425° for 18 minutes.


Pizza toppings:
8 ounce can tomato sauce
2 cups shredded mozzarella cheese
16 thin slices of each :
Roma tomatoes, yellow squash and zucchini
2 ounces goat cheese(crumbled)