Ratatouille Pizza

[Guest guest]

Ratatouille Pizza

 

1 small (about 3/4 lb.) eggplant

1/2 cup chopped onion

2 cloves garlic, minced

2 TB extra virgin olive oil (EVOO)

2-2/3 cups (4 medium) red tomatoes, peeled, seeded, and chopped

1 TB chopped fresh oregano or thyme or 1 tsp. dried oregano or thyme, crushed

 

1/2 tsp. sugar

1/4 tsp. salt

1/8 tsp. ground black pepper

1 (16 oz.) Boboli™ 12 inch Italian bread shell

2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced

2 cups zucchini, thinly sliced

2 cups small yellow summer squash, thinly sliced

1/2 cup crumbled feta cheese

2 TB sliced pitted ripe olives

1/2 (2 oz.) cup shredded mozzarella cheese

 

Chop enough of the eggplant to make 1 cup. Halve remaining eggplant

lengthwise and

cut into thin slices; set aside.

 

In a medium skillet cook onion and garlic in 1 tablespoon of the oil until

tender but not brown.

Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and

pepper.

 

Cook, uncovered, over medium-low heat about 15 minutes or until liquid has

evaporated and

mixture is of spreading consistency, stirring occasionally.

 

Place the bread shell on a lightly greased baking sheet. Spread the warm

tomato mixture over

bread shell. Arrange the tomato slices and eggplant slices on the tomato

mixture.

 

Arrange zucchini slices and summer squash slices on top. Brush sliced

vegetables with the

remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella

cheese.

 

4. Bake in a 400º F., oven for 12 to 15 minutes or until cheese melts and

vegetables are heated

through.

 

Makes 12 appetizer servings.

 

Nutrition Information:

Per serving = total fat 6 g, sat fat 1 g, cholesterol 7 mg, sodium 350 mg,

carbs 22 g, protein: 6 g.

 

 

 

 

 

[Guest guest]

Just printed this out, sounds wonderful! And now that Boboli makes a 100% whole

wheat crust, it can't get any easier. Thanks for sharing.

 

 

TM

 

 

 

[Guest guest]

what is the A type symbol?

 

grow514 wrote: Ratatouille Pizza

 

1Â small (about 3/4 lb.) eggplant

1/2 cup chopped onion

2 cloves garlic, minced

2Â TB extra virgin olive oil (EVOO)

2-2/3 cups (4 medium) red tomatoes, peeled, seeded, and chopped

1Â TB chopped fresh oregano or thyme or 1 tsp. dried oregano or thyme, crushed

 

1/2 tsp. sugar

1/4Â tsp. salt

1/8Â tsp. ground black pepper

1Â (16 oz.) Boboliâ„¢ 12 inch Italian bread shell

2Â medium red and/or yellow tomatoes, halved lengthwise and thinly sliced

2 cups zucchini, thinly sliced

2 cups small yellow summer squash, thinly sliced

1/2 cup crumbled feta cheese

2Â TB sliced pitted ripe olives

1/2 (2 oz.) cup shredded mozzarella cheese

 

Chop enough of the eggplant to make 1 cup. Halve remaining eggplant

lengthwise and

cut into thin slices; set aside.

 

In a medium skillet cook onion and garlic in 1 tablespoon of the oil until

tender but not brown.

Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and

pepper.

 

Cook, uncovered, over medium-low heat about 15 minutes or until liquid has

evaporated and

mixture is of spreading consistency, stirring occasionally.

 

Place the bread shell on a lightly greased baking sheet. Spread the warm

tomato mixture over

bread shell. Arrange the tomato slices and eggplant slices on the tomato

mixture.

 

Arrange zucchini slices and summer squash slices on top. Brush sliced

vegetables with the

remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella

cheese.

 

4. Bake in a 400º F., oven for 12 to 15 minutes or until cheese melts and

vegetables are heated

through.

 

Makes 12 appetizer servings.

 

Nutrition Information:

Per serving = total fat 6 g, sat fat 1 g, cholesterol 7 mg, sodium 350 mg,

carbs 22 g, protein: 6 g.