last night’s dinner! And boy, was it good!
I started with a take on their ratatouille:
2 small eggplants
4 small bell peppers
4 small tomatoes
6 cloves of garlic
1/4 olive oil
salt and pepper
Chop veggies into 1″ chunks. Roughly chop garlic. Mix all together with oil, salt, and pepper, and spread on rimmed baking sheet/roasting pan. Pop it in a 450* oven for 45 minutes (or so), stirring now and then, until it’s all juicy and tender. Add fresh basil.
Then a triple batch of this pizza dough, made with half whole wheat flour, to make two hefty pizzas (to hold up under a hefty topping!)
To finish it off, garlic-infused olive oil for brushing the crust (mince a few cloves, stir it into the oil, and pop it into the microwave for a few seconds), and 10 oz. provolone cheese sliced into matchsticks.
But don’t bake it. Grill it!! (Oh, yes. I’m addicted to grilled pizza now!)