adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

My ratatouille puff pizza
0 Likes
Total Time:
1 hour
Elevate traditional French ratatouille by charring veggies for smoky flavor, then simmering in a rich tomato sauce. Enjoy leftovers in various ways like on pizza, with rice, in quiche, or as soup.
Ingredients:
  • 1 x 350 g sheet of all-butter puff pastry
  • 1 courgette
  • 1 small leek
  • 1 pepper
  • ½ a bunch of asparagus (175g)
  • ¼ of a small cauliflower
  • ¼ of a small butternut squash
  • 30 g Cheddar cheese
  • 30 g Red Leicester cheese
  • 6 cloves of garlic
  • olive oil
  • ½ a bunch of fresh basil (15g)
  • 2 x 400 g tins of quality plum tomatoes
  • 1 tablespoon red wine vinegar
  • extra virgin olive oil
Instructions:
  • 1. Preheat the oven to 200ºC/400ºF/gas 6. Place the pastry sheet on a baking tray and score a 2cm-wide border. Bake for 20 minutes until golden and puffed up, then set aside. 2. Heat 1 tablespoon of olive oil in a casserole pan over medium-low heat. Add sliced garlic and half of the basil leaves, cook until garlic is golden. Pour in tinned tomatoes, break them up, and simmer. 3. In a hot non-stick pan, cook courgette, leek, pepper, asparagus, cauliflower, and squash until charred. Chop into chunks and add to the simmering tomato sauce. Simmer for 30 minutes, then add red wine vinegar, extra virgin olive oil, basil, salt, and pepper. 4. If desired, blend the sauce until smooth. Fill the pastry with the vegetable sauce mixture, top with cheese and remaining basil. Bake for 10-15 minutes until hot and melted. Slice and serve with a green salad.

Similar Recipes