Name: Winter Ratatouille Pizza
Yield: 4
Ingredients: 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); ¼ cup extra-virgin olive oil; 2 tablespoons Iris N.9 spice blend, plus extra for sprinkling; Salt; 1 pound store-bought pizza dough, or try making dough from scratch; Cornmeal; 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; Optional but great, some balsamic vinegar

Here's an adaptation of our summer pizza! The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely crunch to salads, yogurt, and this healthy vegetable pizza. Leaving the spices whole allows you to experience the various layers of flavors of the individual spices and the nuttiness of the toasted sesame seeds.

Winter Ratatouille Pizza

Author: Adapted from "The Art of Blending" by Lior Lev Sercarz
Servings: 4
Category: Main Course

Ingredients

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)
¼ cup extra-virgin olive oil
2 tablespoons Iris N.9 spice blend, plus extra for sprinkling
Salt
1 pound store-bought pizza dough, or try making dough from scratch
Cornmeal
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
Optional but great, some balsamic vinegar

Directions

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.