We (my daughter and I) call this pizza the sunshine pizza. It’s so bright and happy and with the roasted marinated peppers as rays of a sun. This recipe for pizza dough, though, is the bomb. Definitely the best I found. This weekend I got a great opportunity to help out with a catering event. It was a lot of fun and I learned so much in such a short amount of time. Thanks Anne, it was awesome! (visit her site@ http://annewilesgourmet.com/). There was so much great food! In particular, Anne had set up a grilled pizza station for guests to top their own pizzas. We finished them off on the grill. Such a yummy, fun idea!
So now my inspiration kicked in for this fantastic ratatouille pizza. I originally saw this idea on www.morethanamouthfull.com. I must say I am not a big fan of eggplant, as much as I want to be, it’s just on the “ok” list for me. But on this pizza it is pretty fantastic mixed with the squash, red onion, peppers and fresh mozz and basil! Perfecto!
Dough (by Marcy Goldman)
1 1/2 cup warm water
2 1/2 teaspoon dry yeast
2 tsp sugar (or honey or agave)
1 1/2 teaspoon salt
2 tablespoons of olive oil
1 tablespoon cornmeal
1 cup all-purpose flour
2-3 cups bread flour
Olive oil for brushing the pans and dough.
In a stand mixer. Mix the water and yeast and let it sit for 2-3 minutes.
Stir in the sugar, salt, oil, cornmeal, all-purpose flour and 2 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes. Form dough into a ball and place in a lightly greased bowl, cover tightly with plastic wrap. Let the dough rise until almost doubled, about 30 to 45 minutes.
Gently deflate the dough, cover and allow to rest an additional 15 minutes.
Gently deflate the dough. Press or roll out dough to fit prepared pizza pans.
If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough.
Preheat oven to 425 F.
Thinly slice a yellow squash, Japanese eggplant (it’s closer in size to the yellow squash) and red onion. Slice roasted peppers into thin strips and dice some sun dried tomatoes (you can use fresh thin sliced tomato and layer it with the eggplant and squash.
Brush the crust with olive oil and sprinkle some fresh oregano, or brush with a garlicky cream sauce. Leaving about an inch from the edge of the crust alternate the eggplant and squash (tomato too if you are using fresh) once around. This is where my daughter got excited saying “hey, it’s a pattern!” Next layer some onion slices. Now alternate another layer of eggplant and squash until the pizza is completely covered. Lay the slices of peppers, we liked the sun pattern, you can do whatever way you’d like. Sprinkle a mixture of your favorite cheeses or mix and top with fresh mozzarella, basil and salt and pepper.
Bake 15 minutes, and then reduce heat to 400 F. Bake another 15 – 20 minutes until cheese is melted and lightly brown.
Or cook your pizza on the grill – 450-500 degrees and cook the pizza on both sides just a little. Dress your pizza with toppings and then finish it off on the grill until the cheese is melted and the crust is golden.