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Ratatouille Pie




Source of Recipe


Chef Tom


List of Ingredients




Ratatouille Pie


crust:

cup water
1 pkg. rapid rise yeast
1 Tbsp Honey
2½ cups + ¼ cup whole wheat flour
1 Tsp Salt
1 Tbsp White Vinegar
Extra Virgin Olive Oil
Cornmeal

Veggie mixture:

1 Med. eggplant
3 zucchini
1 red bell pepper
1 yellow onion
3-4 plum/roma tomatoes
2 cloves garlic, minced
1 Tbsp Fresh rosemary, minced
1 Tsp fresh thyme, minced
¼ cup Extra Virgin Olive Oil
1 Tbsp salt

Recipe






Combine water, yeast and honey and mix until yeast is dissolved. Let proof for 10 + minutes. While the yeast is proofing prepare vegetables.

Add 2 cups of flour in a stand mixer, and knead on low until flour is incorporated. Let rest for 20 minutes. Continue preparing vegetables.

Add salt, white vinegar. While mixing, add as much flour is necessary, in small increments, until the dough is well formed, and slightly tacky. (usually 1/2 cup flour). Knead until the dough is glossy, and stretches (not breaks) when pulled apart

Divide into two separate balls, and cover with a moist towel.

When veggies are ready, sprinkle cornmeal on your rolling surface, then dredge the bottom of your dough ball in the corn mean. Roll out each ball into a large circle. You may need to sprinkle a little more whole wheat flour on top of the ball as you roll to prevent sticking.
Fill with veggie mixture, leaving 2 inches near the edge of the dough circle uncovered.

Fold the edge of the dough back over the veggie mixture, pleating as you go. -depending on the size of your dough circle, you may have 5-7 pleats.

Using a pastry brush, cover the exposed edge of the bread with olive oil. Don't be stingy with the oil!

Bake at 400 degrees for 20 - 25 minutes, until the folds of the flatbread crust are well browned.

Preheat oven to 400 degrees

Spread eggplant out on microwave safe cooking vessel, and cook on high for 2 minutes, until steaming

Combine eggplant, zucchini, peppers, onions, tomatoes, garlic, rosemary, and thyme. Mix well.

Drizzle olive oil and salt over veggies and toss till coated.

Separate onto two cookie sheets and put in the oven for 20 minutes, stirring, and rotating pans ever 5 minutes.
Add to dough circles as outlined above