Ratatouille Pizza

[dstr8]

So, its August and the time of year when zucchini plants are in hyper-drive.   What could be worse than a saute of onions, fresh young zucchini, garlic, ripe tomatoes along with a kiss of dry sherry turned into the base for a Neapolitan pizza?   Exactly:  Nothing!

A few rounds of Calabrese sausage a friend and cafe owner here in Reno made (Calafuria) atop a thick layer of ratatouille along with browned shiitake mushrooms and covered with a mix of whole milk mozzarella and apple wood smoked provolone.   Oh yeah, and a drizzle of EVO then baked over Dennis' CoffeeChar lump; thanks again @Bruce Pearson!  

Edited August 24, 2016 by dstr8

[Stile88]

Fantastic looking pizza look so delecious. .crust is perfect 

[dstr8]

Thank you Stile88!    I still can't believe, even after quite a few Neapolitan pizza bakes on it, how much better/easier it is using the 3/8" baking steel (can't wait until Dennis has his ready to sell!) than even Dennis' thick stone.   I'm getting great results at 150-200F degrees lower temp...and the lump savings from less heat too ;).

 

 

[Stile88]

38 minutes ago, dstr8 said:

Thank you Stile88!    I still can't believe, even after quite a few Neapolitan pizza bakes on it, how much better/easier it is using the 3/8" baking steel (can't wait until Dennis has his ready to sell!) than even Dennis' thick stone.   I'm getting great results at 150-200F degrees lower temp...and the lump savings from less heat too ;).

 

 

I cant wait either till dennis is ready to release the steel who can argue with those results especially at those temps 

[MacKenzie]

dstr, great looking pizza and I'm sure it tasted great also. I must try my baking steel for my next pizza.  That was a nice mix of ingredients. 

Edited August 25, 2016 by MacKenzie

[ckreef]

Great looking pizza.

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[Aussie Ora]

Looks good nice toppings

Outback Kamado Bar and Grill

[tinyfish]

Sounds and looks terrific. 

[tony b]

Looks seriously yummy!