Ratatouille Pizza

This was a yummy dinner I made a couple weeks ago that I never got around to sharing. I'd been making pizza once a week, ever since I learned that it was the one way I could get my husband to eat sourdough bread. The whole wheat crust is chewy, and the rounds of veggies effectively take the place of pepperonis. I was able to fit an entire zucchini and an entire yellow squash on the pizza, so I didn't feel the need to serve another vegetable, making it a great Friday night dinner, when I just want something to munch while watching a movie, and not worry about side dishes.

Ratatouille Pizza

Pizza crust (I do a half batch of no-knead bread)

1 medium zucchini, cut into thin rounds

1 small-to-medium yellow squash cut into thin rounds

a few tablespoons of tomato paste mixed with water to sauce consistency

a pinch of Herbes de Province

a clove of garlic, sliced

salt and pepper to taste

1/2 cup of Parmesan cheese, grated

olive oil

Prepare the pizza crust. When it's risen once, stretch/roll it out on a piece of parchment on a cookie sheet and let it rest for a few minutes. Preheat the oven to 425 degrees. Re-stretch the pizza crust, brush it with olive oil, and prick it with a fork several times. Bake the crust for 10-15 minutes while you prep the rest of the ingredients. Mix the tomato paste-sauce with herbes, salt, and pepper. Spread the crust with the sauce mixture, top with garlic, veggie coins, a drizzle of olive oil, and Parmesan cheese. Return to the oven for 20 minutes, or until the pizza sizzles and the cheese is brown. Allow to rest 5 minutes before slicing and eating. Serves 2, generously.