Top Matzah with a quick and flavorful ratatouille featuring eggplant, zucchini and bell peppers and finish off with 2 cheeses. Have all ingredients chopped and at the ready so you can move quickly.
Ratatouille and Ricotta Matzah Pizza
Servings
5 Servings
Ingredients
- 1/4 cup olive oil
- 1 clove garlic chopped
- 1/2 cup diced yellow onion
- 1/2 cup diced eggplant
- 1/2 cup diced red bell peppers
- 1/2 cup diced green bell peppers
- 1/2 cup diced zucchini
- 1 cup Sabra Matbucha or Caponata
- 5 sheets matzah
- 1 1/4 cups shredded mozzarella
- 3/4 cup ricotta cheese
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a medium sauté pan over medium heat. Add onions and garlic and sauté for about 5 minutes until just translucent and beginning to soften, stirring often, careful not to burn. Add eggplant, peppers and zucchini and sauté 5 to 10 minutes more or until just soft, stirring often, careful not to burn. Remove from the heat and stir in Sabra Matbucha or Caponata to combine.
- Evenly distribute and spread Matbucha Ratatouille over 5 sheets of matzah and sprinkle with mozzarella. Place 4 to 5 small dollops of ricotta on each sheet of matzah.
- Bake at 400 degrees F for 5 to 10 minutes until cheese is golden and bubbly. Using a pizza slicer, slice matzah into 4 equal squares and serve warm.
- Photos by Chanie Apfelbaum from BusyInBrooklyn.com
Thanks dear for your nice and delicious recipe.