“Homemade” anything, and it’s usually 100 times better than its pre-packaged counterpart. Except for pizza. I almost always find homemade pizza to be subpar. It’s comparable to the frozen version, which is almost never as good as your neighborhood delivery. Or better yet, that brick oven joint whose pizza stone you dream of. Nope, never had a homemade pizza that tasted like that. Then again, maybe that just means I need to introduce some more dough boys into my life.
But I still enjoy making a homemade pizza from time to time. They’re fun to make, and the possibility of combining whatever toppings one could desire always gets me excited. When you have quality toppings, homemade pizza can actually turn out better than delivery. Even when your crust skills are terrible and the store-bought one doesn’t pull through. Take the previous pizza I made before this one, which included an avocado so ripe I was tempted to devour the whole pie in one night. (Wouldn’t want a good avocado to go wasted…that always merits a few too many “I shouldn’t eat anymore” bites, right?)
And then there’s this one— a ratatouille pizza filled with so many roasted garden veggies, there’s virtually no way it could be deficient in flavor. In fact, this was one of the best pizzas I’ve ever had, and certainly one of the best I’ve ever made, even with the store-bought, whole wheat crust. The roasted veggies create an all-in-one, caramelized topping/sauce combo. that is heaven in a slice. Add some Daiya for an extra creamy pie, and don’t be shy on going heavy on the veggies. I may not have the dough-stretching, pizza-tossing skills of a multi-generational pizza-making family, nor will I likely ever, but man do I have the top half covered. More pizza please.
Roasted Ratatouille Pizza
- -5-6 garlic cloves, any large cloves cut in half
- -2 medium, eggplants, sliced 1/4-inch thick
- -1 red bell pepper, thinly sliced
- -1 red onion, thinly sliced
- -1 medium zucchini, sliced 1/8-inch thick
- -1-2 hot peppers, thinly sliced, optional
- -6-8 medium tomatoes, sliced 1/4-inch thick
- -Extra virgin olive oil, for drizzling
- -Salt and pepper
- -1 pizza crust
- -8-10 Basil leaves, julienned
- -Daiya mozzarella, optional
- Preheat oven to 350F. If you have a convection bake oven, use that setting and preheat to 375F. Line two large baking sheets with aluminum foil. Place all of the veggies on baking sheets, laying the garlic on top of the tomatoes. Coat veggies with a light layer of olive oil, and sprinkle with salt and pepper.
- Bake 20-30 minutes, or until veggies are tender and bottoms just begin to brown. Remove from oven and set aside.
- Bake pizza crust according to instructions on package (or according to the recipe you use), leaving 5 minutes of bake time remaining. Remove from oven and spread roasted veggies on top. Sprinkle with Daiya mozzarella, if using. Return to oven and bake remaining 5 minutes, or until crust is finished and daiya is melted. Serve.