Updated: Mar 1
Finally! After umpteen times of experimenting, I had successfully made a ratatouille grilled pizza! I had thought of using the same plating technique as shown in the Ratatouille movie, but somehow, that was an epic kitchen fail. It did look nice and elegant, but as soon as I sliced the pizza into serving triangles, the whole presentation was off and turned into a gigantic mess; holding and eating a serving slice was quite a challenge as well, cos the toppings wouldn't adhere to the pizza crust.
I almost give up the idea after failing several times, then I remembered George Germon's and Chris Bianco's theories about grilled pizza and pizza (respectively). I dolloped the ratatouille sauce and mozzarella over the pizza rather than just spreading all over. Instead of the whole grand ratatouille plating technique, I simplified it by shallow frying the skins of the shredded vegetables.
Yes, it worked! The fried shredded vegetable skins bring the whole ratatouille element onto the pizza pretty well; they have a nice greasy crispy crunch with a bitter-sweet note at the palette. The fresh cherry tomatoes add another layer of freshness funk which brings the pizza back to life. Finally, the fresh parsley cut thru' the sauce and cheeses finely at the end. This is my metaphor for ratatouille grilled pizza. I really hope you will give this recipe a try.
(Make 2 grilled pizzas)
Yellow Squash, 1/2
Japanese Eggplant, 1/2
Bell Pepper Green, 1
Bell Pepper Red, 1
Unsalted Butter, 1 TBSP
Extra Virgin Olive Oil, 1 TBSP
Yellow Onion Finely Diced, 1
Carrots Finely Diced, 1
Celery Finely Diced, 1 Rib
Garlic Finely Minced, 3 Cloves
San Marzano Roma Tomatoes Canned, 14oz
Chipotle In Adobo Sauce, 1/2 + 1 TSP Adobo Sauce
Dried Thyme, Pinch
Herbes de Provence, 1 TSP
Sea Salt, Pinch
Black Pepper, Pinch
Basil Leaves, 4 Large Leaves
Canola / Peanut / Vegetable Oil, For Shallow Frying
Grilled Pizza Dough, 2 Dough Balls
Sesame Oil, For Brushing
Fresh Mozzarella, A Few Pinches
Low Moisture Mozzarella Freshly Shredded, A Handful
Fresh Cherry Tomatoes Thinly Sliced, 4 or More
Parmigiano Reggiano Freshly Grated, A Few Sprinkles
Fleur de Sel, Pinch
Black Pepper, Pinch
White Pepper, Pinch
Fresh Parsley, A Handful
Griddle / Grill Oven
Cast Iron Skillet / Pan
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare the ratatouille sauce.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Using a potato peeler, peel the skins off the squash, zucchini and eggplant.
Set the skins aside.
Coat the peeled squash, zucchini and eggplant with olive oil.
Transfer onto a baking tray lined with parchment paper.
Next, slice the bell peppers in halves and discarding the seeds.
Place the peppers onto the same tray.
Wack into the oven and broil until the vegetables are charred.
Remove from oven and transfer into a bowl.
Cover with cling film and set aside to cool.
Once the vegetables are cool enuff to handle, remove and discard the charred bits and skins.
Coarsely chop the vegetables and set aside.
In a sauce pot over medium heat, add butter and olive oil.
Once the butter has melted, add in onion, carrots and celery.
Saute until the onions are translucent and the carrots + celery are soft.
Add in garlic and saute until aromatic.
Next, add in the canned tomatoes, chipotle, adobo sauce and roasted vegetables.
Stir to combine well.
Add in thyme and herbes de provence.
Stir to combine well.
Bring it up to a simmer.
Allow the stew to simmer for about 2 to 3 mins.
Lastly, season with salt and pepper.
Carefully transfer to a blender as it is piping hot.
Add in the basil leaves and blitz until smooth.
Transfer the puree into a large bowl and set aside.
*It can be kept chilled and covered in the fridge for up to 5 days.*
Prepare the pizza.
Thinly slice the skins of the vegetables into strips.
In a cast iron skillet over medium-high heat, add in oil to about 1 inch for shallow frying.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Drop in the sliced vegetable skins.
Shallow fry for about 1 to 2 mins or until they are crispy.
Remove from heat and drain off excess oil in a plate lined with kitchen paper. Set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Place a few dollops of the ratatouille sauce onto the pizza.
Add the low-moisture mozzarella onto the sauce.
Pinch the fresh mozzarella and place onto the uncovered spaces of the pizza.
Distribute sliced cherry tomatoes over the pizza evenly.
Lastly, sprinkle the Parmigiano over the top.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, season with fleur de sel, the 2 peppers and chili flakes.
Garnish with evenly sprinkle of the fried vegetable skins.
Using a pair of scissors, cut the fresh parsley over the top.
Repeat the steps for the remaining pizza.
Slice and serve immediately.