Small grilled ratatouille pizzas with lemon whipped cream

Small grilled ratatouille pizzas with lemon whipped cream

Small grilled ratatouille pizzas with lemon whipped cream
0 vote

This very simple, but delicious, appetizer will please even your most meat-loving guests. I suggest you serve it with a scoop of lemon whipped cream because it complements the pizzas beautifully.

  • ServesYields 8 medium or 12 small pizzas
  • Prep time15 min
  • Cook time35 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 2 portions store-bought or homemade pizza dough (see recipe in my cookbook)
  • Fresh Parmesan, for serving
For the ratatouille
  • 1 medium eggplant, cut into 1/3-inch cubes
  • 2 zucchinis cut into 1/3-inch cubes
  • 1 red pepper, cut into 1/3-inch cubes
  • 1 cup yellow onion, cut into 1/3-inch cubes
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste
For the whipped cream
  • 1 cup 35% whipping cream
  • 1 1/2 tablespoon store-bought horseradish sauce
  • Juice and zest of 1/2 lemon
    Replacement options

    or lime

  • Salt and pepper, to taste

Steps

  1. Preheat the oven to 400˚F, with the rack on the lowest rung. Line a baking sheet with parchment paper. Set aside.
  2. In a bowl, combine all the ratatouille ingredients. Season generously. Spread on the baking sheet and bake for 25 minutes, stirring halfway through. Set aside.
  3. Divide the dough into 8 balls. Roll the balls on a floured work surface. Line a baking sheet with parchment paper and arrange the pizza dough on it.[A1]  Refrigerate until ready to garnish.
  4. In a bowl, whip the cream and add the remaining whipped cream ingredients. Refrigerate.
  5. Bake the pizza dough for 10 minutes. Spread the ratatouille on each pizza crust. Garnish with freshly grated Parmesan and bake for 10 more minutes.
  6. Serve the pizza with a tablespoon of lemon whipped cream. 

 

Recipe published on August 19, 2018