Wholewheat ratatouille pizza, we love you. This is our ALL TIME FAVORITE PIZZA! A while back we were on a mission to create as many recipes as possible using our homemade, from scratch, ratatouille.
We love ratatouille. We make big batches several times throughout the Winter and enjoy that it is so versatile and that we can create so many meals from a handful of key, natural, flavorful ingredients.
We are not talking those kinds of ingredients that you cook once and then keep eating over and over all week as they get drier and less interesting. We are talking about making one perfect batch of ratatouille and then creatively transforming it into other equally magnificent and delicious meals over several days.
We were pretty much amazed by everything you can create and enjoy with one batch of ratatouille, including this yummy wholewheat ratatouille pizza.
First things first. You need to make your ratatouille. Get excited for this because you are basically bringing Provence to your kitchen. Your kitchen will be filled with the delightful aroma of eggplant, zucchini and tomatoes roasting in olive oil and bursting with Herbes de Provence spices. You will love it because what’s not to love? It is pure culinary magic.
There are many different ways to make ratatouille. In France, everyone has their own special “perfect” recipe often passed down from their grandmother or great grandmother. That’s what we think is so special about this dish. Our version involves cooking vegetables one by one, taking the time to enjoy each vegetable, to smell each vegetable, to delight in the harmony of textures, colors and aromas. It is a party for the senses.
We often eat ratatouille with brown rice and a poached egg the first night we make it. Put aside the amount you will need for your first meal and keep the rest in the cast iron pan right in the fridge. Go ahead and skip the mess of using plastic wrap to cover food in the fridge. You can also pass on plastic containers which are often filled with chemicals (not to mention the impact plastic has on the taste of food). Instead, just pop your cast iron casserole right in the fridge. It will keep your food fresh, protected from the air in the fridge and preserve the true taste of the meal you made. #winwin
Cast iron pots are heavy and not the easiest things to move around or lift to clean but they will change your life and are worth the investment. They are classic, traditional, well made and safe and we highly recommend starting your collection right now if you haven’t already. They cook evenly and help bring out the exquisite natural flavors of food. This cast iron dutch oven from Le Creuset is similar to the one we use to make ratatouille. We love their products and highly recommend them. We collect them in red, orange and pink.
Keep your leftovers in the fridge until day 2… On day 2, prepare your pizza dough. (You could also prepare your pizza dough on day 1 but you’ll probably be too busy enjoying your delicious bowl of ratatouille!)
You will use the ratatouille you put aside in the fridge overnight to make your scrumptious wholewheat ratatouille pizza the next day.
Prepare your pizza dough, cover with a dish towel and leave to sit. During this time, the pizza dough will rise and transform into a lovely little ball of dough.
Cover your dough and cover with ricotta cheese, salt, pepper and chili peppers. Then add the ratatouille and grated cheese. Bake at 570° F (300°C) for 8-10 minutes. This is very hot and not all ovens go up this high. It is the ideal temperature for pizza making but if your oven doesn’t go up to that temperature, do not worry. You can also bake for a bit longer (10-15 minutes) on your oven’s highest temperature.
Et voilà! Slightly crispy, bursting with flavor, French tradition meets healthy comfort food, wholewheat ratatouille pizza!
- 2.25 cups (300g) of wholewheat flour
- 5oz of lukewarm water
- 1 tsp of salt
- 1 tsp of castor sugar
- 1.5 tsp of dried yeast
- 1oz of olive oil
- 250g of ricotta
- Salt/ black pepper/ chili peppers
- 50g of Emmental cheese (grated)
- 400g of ratatouille
- Prepare the leaven : add ¼ cup of flour, yeast, sugar and 2oz of lukewarm water in a bowl and combine the ingredients together. Leave the mixture to rest for 10-15 minutes. The mixture is ready when it forms a brown dough with bubbles.
- Add flour and salt in the bowl of your Kitchen Aid and mix slowly.
- Pour the leaven in the bowl and continue to mix slowly.
- Pour in the olive oil and continue to mix.
- Pour the rest of the water in little by little and continue to mix slowly for 10 minutes.
- The dough must be smooth and springy.
- If the dough is too dry, add more water. If the dough is too wet, add more flour. Remember, whether adding water or flour, always add little by little.
- Cover the bowl with the doug inside and leave to rest in a warm place for at least one hour. (You can create a warm environment in your oven by heating your oven on low heat (80°F/30°C) for approximately 5 minutes, then turning off your oven and leaving the bowl to sit inside.)
- The dough will double in size.
- Preheat your oven on maximum heat, our oven maximum is 570°F (300°C).
- Remove the dough from the bowl and place on an oiled sheet of baking paper or a silpat.
- Roll out the dough with a rolling pin.
- Cover the dough with ricotta cheese, salt, pepper and chili peppers.
- Add the ratatouille and the grated cheese.
- Put in the oven until the dough is well cooked, between 5 and 10 minutes, depending on your oven.
- Add coriander.
- Serve with Mache salad and your favorite vinaigrette.
We shared this recipe on Meat Free Mondays.
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