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Adapted from "The Art of Blending" by Lior Lev Sercarz
2 cups of small broccoli and/or cauliflower florets
1 large sweet onion, peeled and cut into slices
1 cup chopped cabbage or fennel bulb
1 cup thin strips of winter squash (butternut, etc. use a veggie peeler to make these)
1 pound store-bought pizza dough, or try making dough from scratch
6 thin slices (about 6 ounces) of mozzarella or fontina cheese, cut in half
1/2 cup of pomegranate arils or jarred roasted red pepper strips
1 cup finely grated Parmigiano-Reggiano or aged gouda
Heat your oven to 425°F and place an oven rack on the lowest level. In a large bowl, combine the broccoli./cauliflower, onion, cabbage/fennel, and squash. Add the olive oil, salt to taste, and add 1 tablespoon of the Iris spice blend; toss to coat.
Adjust the oven rack to the lowest position and heat the oven to 425°. Place the veggies on a baking sheet in the preheated oven and roast the vegetables until golden brown, about 15-20 minutes. Remove from the oven and set aside. Raise the oven temp to 500°F.
Meanwhile, turn the dough out onto a lightly floured surface. Using a dough scraper or a sharp knife, quarter the dough crosswise. Working with one portion at a time, stretch the dough into a 12-by-4-inch rectangle. Transfer to a cornmeal dusted baking sheet.
Lay slices of cheese over the dough and top each with 1 cup of the ratatouille (you will have 1 to 2 cups of ratatouille left for another use), and then the pomegranate arils or pepper strips. Bake until crisp and golden, about 12 to 15 minutes. For a browner crust, broil the tops of the pizzas for a few minutes. Remove the pizzas, let cool for a minute, sprinkle with the grated parmesan, a splash of olive oil, additional Iris, and optionally a drizzle of balsamic vinegar, and serve.