Pizza:Roasted Ratatouille Pizza with Chickpea Cheese Sauce

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Serving = 1 slice of 8-slice pizza. Makes 24 slices.

Amount Per Serving
Calories 96
From fat 14.4

% Daily Value*
Total Fat 1.6g
2.4%
Saturated Fat 0.2g
1%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 130mg
5.4%
Total Carbohydrate 17g
5.7%
Dietary Fiber 2g
8%
Sugars 0.7g
Protein 3.8g
Vitamin A .3%
Vitamin C 4.7%
Calcium 1.2%
Iron 3.1%
* % Values are based on a 2,000 calorie diet

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Ingredients

  • Instructions:
  • Use this recipe for pizza dough (or use pre-made dough)
  • 1 eggplant, diced
  • 3 Gold Bar squash (or other zucchini type squash), diced
  • 1 large red bell pepper, thinly sliced
  • 1/2 large red onion, thinly sliced
  • olive oil spray
  • 2 tsp. oregano
  • 1 tsp. marjoram
  • 1 tsp. thyme
  • salt and pepper to taste
  • For the Cheese Sauce
  • 15 oz. can fire-roasted tomatoes
  • 15 oz. can chickpeas, rinsed and drained
  • 1/2 cup nutritional yeast
  • juice from 1 lemon
  • 1 tsp. white miso
  • 1 tsp. garlic powder
  • several dashes smoked paprika
  • salt to taste
  • NOTE: This recipe makes THREE pizzas
  • PIZZA DOUGH
  • makes 3 12-14 inch pizzas
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (110 deg.)
  • 1 tablespoon kosher salt
  • 2 T olive oil
  • 3 cups unbleached bread flour, plus more for dusting

Preparation

Step 1

NOTE: This recipe makes THREE pizzas

Directions:

1. Line 2 baking sheets with parchment paper. Spread out chopped/sliced eggplant, squash, bell pepper, and onion on the baking sheets.
2. Spray with olive oil and evenly sprinkle spices over the vegetables. Add salt and pepper to taste and toss to fully coat.
3. Roast the vegetables at 400°F for 20 minutes, flipping halfway through to cook evenly.
4. While the veggies are cooking, roll out pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan or pizza stone.

For the Cheese Sauce
5. In a food processor, combine the chickpeas, nutritional yeast, lemon juice, miso, garlic powder, paprika, and salt. Puree until smooth.
6. When the vegetables are done roasting, place them in a bowl with the fire-roasted tomatoes and stir to combine.

Assemble
7. Increase the oven temperature to 475°F. Spread about 1/3 of the sauce on the prepared pizza dough. Top with 1/3 of the tomato/vegetable mixture. Bake at 475°F for 12-15 minutes, or until crust is risen and slightly browned.
8. Remove from oven and serve hot. Enjoy!





PIZZA DOUGH:

In a measuring cup or small bowl, combine the yeast and water until yeast has mostly dissolved. Add in the sugar and gently stir until dissolved. Set
aside for at least 10 minutes, until a thick layer of foam has developed on the top.
Pour your flour into a large bowl and make a small “well” in the middle. Add the salt and olive oil to your yeast mixture and pour into the well in the bowl of flour. Use a wooden spoon (or other strong spoon) to stir, until it becomes too tough. Then you can use your hands to knead the dough. If it is too sticky, add more flour, 1 tablespoon at a time. If it is too crumbly, add water, 1 tablespoon at a time. Knead the dough until it forms into a solid ball. Turn the dough
out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.
Form the dough into a round and place in a lightly
oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 500. Prepare your pizza-cooking device of choice (pan, stone, or paddle) by lightly sprinkling with flour or cornmeal.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll
out. Roll or pat out a piece of dough into a 12-14 inch circle, about 1/8-inch thick.
Transfer your rolled-out pizza dough to your cooking device and top with desired toppings. Transfer the pizza to the oven and cook for 10-15 minutes, until crust is golden and crisp. Repeat with remaining balls of dough, or wrap in plastic and refrigerate for up to 5-7 days.

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