September 10, 2012

Eating Locally: Ratatouille Pizza

The quark and ratatouille pizza experiment was a success!  I started with my favorite homemade pizza crust recipe, spread quark as a base, and then added two layers of eggplant, zucchini and tomatoes. 

I used quite a few local ingredients in this recipe - quark from Clock Shadow Creamery, mozzarella cheese from Glorioso's, garlic, eggplant, onion, and tomatoes from my CSA box, zucchini from the Fussville Farm Stand and parsley from my container garden.

This is a versatile pizza that could be put together in many different ways.  Instead of quark, you could mix the garlic and herbs with olive oil, then brush the crust with the olive oil mixture.

I did two layers of the ratatouille toppings with a layer of mozzarella cheese on top of each, but a variation in how the toppings are added would not affect how delicious this pizza is.

After the pizza comes out of the oven, sprinkle a little chopped fresh parsley, and you have a delicious late summer harvest meal.

Ratatouille Pizza

Prep Time: 10 minutes
Cook Time: 17 minutes

Ingredients (12-inch pizza)
    • 1 package (2 1/2 teaspoons) active dry yeast
    • 1 teaspoon honey
    • 1 cup warm water (105-115 degrees)
    • 2 1/2 cups bread flour
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 8 oz quark
    • 2 garlic cloves, minced
    • 1/4 teaspoon dried thyme
    • 1/8 teaspoon dried sage
    • salt and freshly ground black pepper
    • 1/2 cup shredded part-skim mozzarella
    • 1 small summer squash, thinly sliced on a mandoline
    • 1 small eggplant, thinly sliced on a mandoline
    • 1 tomato, thinly sliced on a mandoline
    • 1/2 small onion, thinly sliced
    • 2 teaspoons chopped fresh parsley
    • Place pizza stone in oven and heat to 450 degrees.
    • In the bowl of a stand mixer, add the yeast, honey and warm water together. Let sit for a few minutes until creamy.
    • With the paddle attachment, mix in bread flour, olive oil and salt. Once combined, change to dough hook and knead for about 5 minutes until the dough is soft and smooth. Let the dough rest for 10 minutes.
    • Roll out dough to form a 12-inch round, 1/4-inch thick crust. Using a fork, poke holes in the crust to prevent it from bubbling.
    • Remove the pizza stone from the oven and transfer the dough onto the hot stone. Bake for 10 minutes, then remove from oven.
    • Meanwhile, in a small bowl combine quark with minced garlic, thyme and sage. Leaving a 1/2-inch border, spread the crust with the quark mixture, then sprinkle with salt and black pepper.
    • Arrange eggplant, squash and tomato into a single layer, overlapping slightly. Scatter onion slices, then sprinkle with mozzarella cheese. Alternate another layer of eggplant, squash and tomato slices, then sprinkle more cheese on top.
    • Bake for an additional 5-7 minutes. Top with chopped fresh parsley, cut and serve.
    Recipe adapted from: The Healthy Foodie
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    1. Honestly Karis, your food is always so pretty!

      1. I'm thankful there's still a couple hours of natural light when I get home after work. Pretty soon, I'll have to rely on my light tent and the food won't look nearly as pretty.

    2. This pizza is picture perfect. I'm glad you posted this because I'm often at a loss on what to make with eggplant, zucchini, etc. I make ratatouille all the time but I like how this is different.

      1. Agreed, I tend to make the same things over and over again when I get eggplant in my CSA box. It's nice trying something new.

    3. This really is pretty! I need to get more creative with my homemade pizzas!