Vegetarian ratatouille pizza

Name: Vegetarian ratatouille pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/4 cube (about 10 g) Yeast; 200 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp dried oregano; 4 TABLESPOONS Olive oil; 4 Branches of rosemary; 2 stem(s) Thyme; 300 g Tomatoes; 1 (80 g) Onion; 1 Garlic clove; 1 TABLESPOON Tomato paste; 100 ml Vegetable broth (instant); 1/2 (approx. 250 g) Aubergine; 1/2 red and yellow peppers (about 125 g each); 1/2 (approx. 100 g) Courgette; 100 g grated reduced calorie cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/4 cube (about 10 g) Yeast
200 g Flour
7-10 Tbsp Salt
7-10 Tbsp dried oregano
4 TABLESPOONS Olive oil
4 Branches of rosemary
2 stem(s) Thyme
300 g Tomatoes
1 (80 g) Onion
1 Garlic clove
1 TABLESPOON Tomato paste
100 ml Vegetable broth (instant)
1/2 (approx. 250 g) Aubergine
1/2 red and yellow peppers (about 125 g each)
1/2 (approx. 100 g) Courgette
100 g grated reduced calorie cheese
7-10 Tbsp Flour
baking paper

Directions

1
For the dough, dissolve yeast in 125 ml lukewarm water. Mix flour, 1 teaspoon of salt and oregano. Add 2 tablespoons of oil and mix with the dough hook of the hand mixer, letting the yeast water run in.
2
Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Wash the herbs and dab dry. Put 2 sprigs of rosemary aside for garnishing. Wash the tomatoes, dab dry and clean.
3
Cut half the tomatoes into pieces. Cut the rest of the tomatoes crosswise in half and slice. Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and onions until translucent.
4
Add tomato paste, herbs and tomato pieces and sweat for about 5 minutes. Pour in the stock and simmer covered for about 20 minutes. Wash and clean aubergine and zucchini. Cut the aubergines in half lengthwise.
5
Cut both into slices. Clean, wash and cut the peppers into half rings. Put the vegetables side by side on a baking tray lined with baking paper and season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 7 minutes.
6
Remove herbs from the tomato sauce. Add the tomato slices to the sauce and reduce in an open pot for about 5 minutes under high heat to a creamy sauce, season with salt and pepper. Roll out the dough on a floured work surface, spread with tomato sauce and cover with baked vegetables.
7
Sprinkle cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until golden brown. Remove the pizza and garnish with the remaining rosemary.