Ratatouille Tortilla Pizza

Not Your Mother’s® Weeknight Cooking

This is a very fun recipe from master chef and TV personality Jacques Pépin. I get a kick out of casual recipes from notable chefs. This recipe was developed for use on the Oceania Cruise Line. The flour tortilla makes a surprisingly delicate and pastry-like thin crust. This recipe calls for 10-inch tortillas, the ones used for burrito making, not the smaller ones designed for tacos. Once in a while, like in a Mexican or warehouse market, you will find the oversized Arizona flour tortillas that are 12 inches plus in diameter, and you can use them as well. Use a food processor slicing blade to make fast work of the slicing, especially if you plan to double this recipe.

Overview

  • Serves 4
  • Cooking Method: Oven
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 Chinese eggplants, sliced
  • 1 medium-size onion, halved and sliced
  • 2 medium-size zucchini, sliced
  • 1 large green bell pepper, sliced
  • 1 1/2 tablespoons chopped fresh basil or oregano
  • Salt and freshly ground black pepper
  • 4 large flour tortillas
  • 1 recipe 15-Minute Pizza Sauce or Jiffy No-Cook Pizza Sauce or 1 1/2 to 2 cups store-bought pizza sauce
  • 8 to 12 ounces whole-milk or part-skim mozzarella cheese, thinly sliced or shredded

Instructions

  1. Preheat the oven to 400ºF and adjust the rack to the lower- and upper-third positions. Line 2 large baking sheets with aluminum foil; place in the oven to heat up while assembling the pizzas.
  2. In a large skillet over medium heat, warm the olive oil. Add the vegetables, sprinkle with the basil, and season lightly with salt and pepper. Sauté for 5 minutes, stirring occasionally, to parcook.
  3. Remove the hot baking sheets from the oven and place the tortillas on them in a single layer. Bake for 1 to 2 minutes, until beginning to crisp (don’t overbake or the tortilla will be too hard). Remove from the oven and immediately spread with the pizza sauce, leaving a 1/2- to 1-inch border. Divide the vegetables among the 4 tortillas to make an even layer, covering the sauce. Top with the cheese. Return the pans to the oven and bake for 5 to 6 minutes, until hot and the cheese is melted, switching the position of the pans halfway through baking. You can also bake 1 pan at a time.

Sauces

15 Minute Pizza Sauce

This is an excellent all-purpose tomato sauce, a salsa pizzaiola, for any style of homemade pizza, from a friend whose family has been making it for decades. It takes only 15 minutes of cooking before it is ready to slather on your pizza dough (or to pour over spaghetti). There is enough for two 12-inch pizzas. A favorite!

Overview

  • Makes 2 cups

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup finely chopped yellow onion
  • Two 8-ounce cans tomato sauce or ground peeled tomatoes
  • 1 clove garlic, crushed, or 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano or marjoram
  • Salt and freshly ground black pepper

Instructions

  1. In a large skillet over medium heat, add the oil and sauté the onion until soft and the edges begin to brown. Add the tomato sauce, garlic, oregano, salt, and pepper. Bring to a low boil and then adjust the heat to low. Simmer, uncovered, for 15 minutes.
  2. Remove from the heat and let cool. Leave chunky, or use an immersion blender to puree. The sauce will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.
  3. Cut into quarters and serve hot.

Jiffy No-Cook Pizza Sauce

This version is a no-cook sauce and is even faster than the 15-Minute Pizza Sauce. It is a good sauce in which to use organic canned tomato products with a bright flavor, such as Muir Glen. It makes enough for two 12-inch pizzas.

Overview

  • Makes 1 3/4 cups

Ingredients

  • One 8-ounce can tomato sauce
  • One 6-ounce can tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon dried mixed Italian herbs
  • Few shakes of garlic powder
  • Pinch of crushed red pepper flakes
  • Salt

Instructions

  1. In a medium-size bowl, combine the tomato sauce, tomato paste, olive oil, herbs, garlic powder, crushed pepper flakes, and salt. Whisk to combine. Set aside until ready to use. Refrigerate any leftovers for up to 5 days.