Italian

Ratatouille Polenta Pizza is for Snack.

Ratatouille Polenta Pizza takes 45 minutes to prepare.

Ratatouille Polenta Pizza takes 40 minutes to cook.

Ratatouille Polenta Pizza makes 8 servings.

The ingredients for Ratatouille Polenta Pizza are:

Pizza Crust
1/2 cup milk, preferably skim
1 cup coarse cornmeal (Polenta)
2 1/2 cups water or vegetable stock
1 tablespoon extra virgin olive oil, more for pan
Pinch of Salt

Ratatouille Topping

8 medium sun-dried tomatoes, without oil
1 Tbsp olive oil
1 large onion(s), coarsely chopped
5 clove(s) (medium) garlic clove(s), finely chopped
3/4 pound(s) raw eggplant, unpeeled and cubed
1/2 pound(s) zucchini, cubed
1 medium green pepper(s)
1 medium sweet red pepper(s), seeded and cut into 1-inch pieces
16 oz canned crushed tomatoes
1 tsp sugar
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup(s) basil, fresh, finely chopped or 1 tablespoon dried
1/4 cup(s) grated Parmesan cheese
1/2 cup low fat mozzerrella cheese

Here is how you make Ratatouille Polenta Pizza:

Pizza Crust 1/2 cup milk, preferably skim1 cup coarse cornmeal (Polenta)2 1/2 cups water or vegetable stock1 tablespoon extra virgin olive oil, more for panPinch of Salt1. Brush a layer of olive oil on a pizza pan or cookie sheet. 2. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water or stock and a large pinch of salt. 3. Bring just about to a boil, reduce heat to medium.4. Add cornmeal in a steady stream, whisking all the while to prevent lumps from forming.Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal. 5. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. 6.Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).Make Ratatouille Topping:1. Soak the sun-dried tomatoes in warm water to cover until softened, about 15 minutes. Drain, discarding the liquid, then chop the tomatoes. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Saut? until golden, about 7 minutes. Add the eggplant, zucchini, green and red bell peppers, tomatoes, sugar, salt, ground pepper, and the chopped sun-dried tomatoes; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables are softened and the ?flavors are developed, about 30 minutes. Stir in the basil, during the last 2 to 3 minutes of cooking. Heat oven to 450 degrees; Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Take polenta out of oven, sprinkle with mozzerrella cheese, then spread ratatouille mixture evenly on top and then Parmesan cheese. Put pizza back in oven for two minutes, or until cheese begins to melt and vegetables are warmed through. Cut into slices and serve hot or at room temperature.Serving Size:?Makes 1 pizza - approx 8 servings Number of Servings: 8Recipe submitted by SparkPeople user KPARISH116.

The nutritional information for Ratatouille Polenta Pizza is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 181.8

• Total Fat: 3.9 g
• Cholesterol: 13.4 mg
• Sodium: 557.8 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 2.9 g
• Protein: 13.9 g

Ratatouille Polenta Pizza is Italian cuisine.