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Ingredientes
- 2 purchased pizza bases or your own
- RATATOUILLE:
- 1 aubergine, sliced, salted and allowed to sweat
- 1-2 baby marrows/ zucchini, sliced
- 1 large red bell pepper/ capsicum, strips
- 1 large onion, thickly sliced
- 2-3 lobes of garlic, crushed and minced
- Pinch of dried origanum and thyme
- Fresh Italian parsley
- TOPPING:
- 2 cups of grated cheeses, cheddar, mozzarella and feta
- Any cold meat, like leftover cicken breast, optional
- Parmesaan to complete
- SALSA VERDE
- 3-4 lobes of garlic
- Zest and juice of 1 lemon
- 4 tblsp olive or grapeseed oil
- Handful parsley and mint
Direcciones
- Pre-heat oven to 400*F/200*C
- Wash and pat dry the slices of aubergine, cut to cubes
- In a heavy bottomed pan, heat oil and fry onion rings until fragrant then add garlic for one minute, transfer to a bowl
- Replenish oil if necessary, fry the aubergine cubes adding the herbs
- After 5 minutes add baby marrow and bell pepper, cover and simmer for 5 minutes on medium heat
- Add tomato cubes and simmer 5 minutes, do not stir
- Return onions to the mixture, stir carefully and remove from heat
- Cover and stand 5 minutes to develop flavour
- Spread mixture on the two pizza bases, use all
- Scatter choice of meat over ratatouille
- Top with cheese and bake for approx 17 minutes
- (I bake them naked on the oven rack without a baking sheet)
- When cooked, remove from oven and sprinkle with grated parmesaan cheese
- To serve, sprinkle the salsa verde ove the pizza to own personal taste
- SALSA VERDE: squeeze the leaves before adding everything to the foodprocessor, to release their flavour, allow to stand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 318 | 73% |
| Total Fat 35.81g | 45% |
| Saturated Fat 15.84g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 472mg | 20% |
| Potassium 417mg | 12% |
| Total Carbs 11.84g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.87g | 4% |
| Protein 18.09g | 29% |
