I did get an inspiration for that last ball of dough that I still had in the freezer. Best part is, I had all the ingredients I needed in my fridge!
I had bought aubergines and zucchinis for my vegetarian lasagna rolls (this is coming soon, by the way!) but, luckily, I had bought way too much. I sometimes get carried away, like that. I guess I haven’t adjusted to cooking for one or two just yet… I’m still in “cooking for an entire family” mode in my mind!
So anyway, I decided that I would try and make a beautifully layered ratatouille right on a pizza dough. I started by cutting all my vegetables real thin. I tried a mandolin for the aubergines, but that didn’t work very well. A knife does a much better job. The mandolin tends to just shred the delicate flesh of the aubergines.
The zucchinis, however, cooperated beautifully with the mandolin’s blade. As for the tomato, well, I didn’t even try that! A serrated knife was the tool of choice for that one.
So I sliced all my veggies as thin as I possibly could, and then I layered them in a circle, starting with the aubergines, then tomatoes and finally, the zucchinis. Since their circle ended up in being rather small compared to the others, I thought these poor guys didn’t get enough stage… so I went back and inserted one zucchini slice between each aubergine slice. What a great decision that was! It made the pizza look even prettier!
Seriously, this has got to be one of the prettiest pizzas I have seen so far! And it was pretty darn good too if you ask me! The only thing that I would maybe change if I did it again (which I most probably will!) is to remove the seeds from the tomatoes, as they did leak a little more than I would’ve liked them to and the dough ended up being a little soggy in the middle by the time I got to the 3rd slice.
Wait, 3rd slice, you say??? Does that mean you ate the whole thing???
Why, yes, I did! I know, that’s a whopping amount of calories to eat in one go, but I figure an entire pizza like that still has less calories than half of one of the standard stuff from the pizzeria. Plus, it has all sorts of things that are actually good for me. So yes, I do splurge when I have a beautiful, home made, healthy pizza and eat the whole thing to myself most of the time. Hey, it’s not like I do it every day!
So there, I said it. Confession made. I feel so much better now! 😉
- ¼ recipe Whole wheat pizza crust
- ½ tsp fermented garlic flowers
- 1 tsp za’atar
- ½ eggplant, in very thin slices
- ½ zucchini, in very thin slices
- 1 to mato, in very thin slices
- Salt, pepper and za’atar, to taste
- 2 tbsp red onions, finely chopped
- 100 g low fat Mozzarella cheese, grated
- 25 g goat cheese, crumbled
- 1 tsp fresh parsley, chopped
- Preheat oven to 500F.
- Roll or stretch dough into 10-12 inch disc and lay on a baking sheet. Spread fermented garlic flowers (crushed garlic would do the trick) and sprinkle generously with za’atar.
- Top with mozzarella cheese, followed by aubergine slices, tomato and zucchini, then sprinkle red onion. Sprinkle with salt, pepper and more za’atar.
- Bake in the oven for about 8-10 minutes, until cheese is melted and starts to colour on the edge.
- Take out of the oven, sprinkle goat cheese and return to the oven for 2-3 minutes, just to soften goat cheese
- Take pizza out of the oven and sprinkle fresh parsley.