This grilled ratatouille pizza is the perfect addition to your pizza night roster. It’s bursting with vibrant Mediterranean veggies and topped with creamy goat’s cheese, delivering all the best summer flavours.
Ingredients
- 2 red Romano (long) peppers, or use peppers from a jar
- 5 basil leaves, plus extra to garnish 100 ml olive oil
- 3 courgettes, cut into 1.5cm rounds
- 1 aubergine, cut into 1.5cm crescents
- 2 x 220 g balls of frozen pizza dough, defrosted and at room temperature
- Plain flour, for dusting
- 100 g passata
- 150 g goat’s cheese log, cut into slices
- Leafy salad, to serve (optional)
Instructions
- Heat/light the barbecue or grill to hot. Grill the peppers for 20 mins, turning halfway, until the skins are blacken and the flesh is soft. Set aside to cool, then peel, discarding the skins, and remove the seeds. Tear the flesh into strips and set aside.
- Meanwhile, whizz the basil with the oil in a small food processor. Pour half into a large bowl with a pinch of salt. Add the vegetables, tossing to coat. Grill the veg for about 5 mins on each side until tender and charring.
- Meanwhile, roll out the pizza dough on a lightly floured surface to make 2 x 25 cm rounds. Transfer each to a well-floured baking sheet (one without a lip). Spoon 3 tbsp of the passata on to each base, spreading to the edges. Top with goat’s cheese slices.
- Slide the pizzas on to the barbecue, close the lid and cook for 5-10 mins until the bases are crisp, but not too charred underneath. Alternatively, heat oven to 200°C and bake for 8-10 mins.
- Transfer the cooked bases to a board and top with the cooked vegetables. Drizzle over the remaining basil oil, and serve with salad leaves or extra fresh basil, if you like.
ALSO SEE:
Two-ingredient pizza dough is the shortcut to pizza paradise!
Featured Image: W&H
