Recipe: Ratatouille Pizza (using biscuit mix for crust)
Pizza/FocacciaRATATOUILLE PIZZA
1 1/2 cups Bisquick baking mix
1/3 cup very hot water
1 cup Italian Style chunky tomato sauce
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1 small yellow summer squash, cut lengthwise into quarters, then cut crosswise into slices
1 cup eggplant, cubed
1/4 teaspoon crushed red pepper, if desired
1 1/2 cups shredded mozzarella cheese (6 oz.)
Move oven rack to lowest position. Preheat oven to 450 degrees F. Grease cookie sheet or 12-inch pizza pan.
Mix baking mix and water until soft dough forms. Press dough into 12-inch circle on cookie sheet or press in pizza pan, using fingers dipped in baking mix; pinch edge to form 1/2 inch rim.
Spread tomato sauce over dough. Top with onion, bell pepper, squash and eggplant. Sprinkle with red pepper and cheese.
Bake 12 to 15 minutes or until crust is golden brown.
VARIATION:
Vegetables may be lightly sauteed, microwaved, or roasted to soften slightly before using to top pizza.
Servings: 8
Adapted from source: Easy Meatless Dishes by Betty Crocker: #137, March 1998
1 1/2 cups Bisquick baking mix
1/3 cup very hot water
1 cup Italian Style chunky tomato sauce
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1 small yellow summer squash, cut lengthwise into quarters, then cut crosswise into slices
1 cup eggplant, cubed
1/4 teaspoon crushed red pepper, if desired
1 1/2 cups shredded mozzarella cheese (6 oz.)
Move oven rack to lowest position. Preheat oven to 450 degrees F. Grease cookie sheet or 12-inch pizza pan.
Mix baking mix and water until soft dough forms. Press dough into 12-inch circle on cookie sheet or press in pizza pan, using fingers dipped in baking mix; pinch edge to form 1/2 inch rim.
Spread tomato sauce over dough. Top with onion, bell pepper, squash and eggplant. Sprinkle with red pepper and cheese.
Bake 12 to 15 minutes or until crust is golden brown.
VARIATION:
Vegetables may be lightly sauteed, microwaved, or roasted to soften slightly before using to top pizza.
Servings: 8
Adapted from source: Easy Meatless Dishes by Betty Crocker: #137, March 1998
MsgID: 3139450
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (23)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Pizza/Focaccia
Pizza/Focaccia
- Fleishmann's Yeast Pizza Dough, Brown and Serve Pizza, Freeze Ahead
- Nick Stellino's Traditional Pizza Dough (Impasto per la Pizza)
- Herbed Flatbread Pizza with Shallot-Garlic Pesto
- New Wave Pizza (using whole wheat flour)
- Crusty Mustard Focaccia (bread machine dough cycle)
- Cheesy California Pizza Bread
- Deviled Ham Pizzas (using English muffins)
- Pear and Gorgonzola Pizza (using refrigerated pizza dough)
- Welbilt Beer Pizza (bread machine) - Can I help you any further???
- Saucy Beef Taco Pizza (using refrigerated crescent roll dough or pie crust)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute