Small grilled ratatouille pizzas with lemon whipped cream
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.
Particularities
- 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 optionsor lime
- Salt and pepper, to taste
Steps
- Preheat the oven to 400˚F, with the rack on the lowest rung. Line a baking sheet with parchment paper. Set aside.
- 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.
- 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.
- In a bowl, whip the cream and add the remaining whipped cream ingredients. Refrigerate.
- 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.
- Serve the pizza with a tablespoon of lemon whipped cream.
Recipe published on August 19, 2018
