Wesson Recipes

Grilled Ratatouille Flatbread

Makes 4 servings

Grilling season has arrived, and what better way to celebrate than trying out a brand new Grilled Ratatouille Flatbread Recipe! This dish is perfect for beautiful summer evenings spent grilling in the backyard, and pairs well with friends and family. This flatbread uses Wesson’s very own Pizza Dough to create a light and fluffy base for this scrumptious creation. Fresh seasonal vegetables like eggplant, zucchini, roma tomatoes, and red onion are grilled to perfection creating beautifully charred ratatouille inspired vegetables as the topping. We didn’t stop there – infused with Wesson Canola Oil, our cheese undergoes a luxurious marination, soaking up richness and depth like never before.

This Grilled Ratatouille Flatbread isn’t just a feast for the taste buds; it’s a celebration of wholesome ingredients and culinary craftsmanship. Whether enjoyed as a satisfying meal on its own or shared as an appetizer among friends, it’s a culinary creation that’s sure to leave a lasting impression. With Wesson oil and Wesson Basics pizza dough as its foundation, each bite is an ode to quality, flavor, and the art of good food.

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CONTAINS:

Gluten, dairy

Ingredients

Wesson Basics Pizza Dough

Bread Flour 2 1/2 cups.

Yeast, instant 2 tsp.

Salt, fine 1 tsp.

Wesson Vegetable Oil 3 tbsp.

Water 1 1/4 cups.

Grilled Ratatouille Topping

Eggplant, sliced 1/2" thick 1 medium.

Zucchini, sliced 1/2" thick 1 medium.

Roma Tomato, cut in half 2 .

Red Onion, sliced 1/2" thick 1 small.

Wesson Corn Oil 2 tbsp.

Fresh Chopped Basil to taste.

Salt and Pepper to taste.

Marinated Bocconcini

Bocconcini Cheese 10 oz.

Wesson Vegetable Oil 1 tbsp.

Salt 1/2 tsp.

Balsamic Vinegar 1 tbsp.

Oregano 1/2 tsp.

Topping

Balsamic Glaze as desired.

Fresh Basil as desired .

To Top Dough

Garlic, crushed 1 clove.

Wesson Vegetable Oil 2 tbsp.

Method

For the Dough

Combine ingredients into the bowl of a stand mixer fitted with dough hook. Mix on medium speed for 10-15 minutes until a smooth elastic dough is formed. Tip: this dough will be a little sticky now but is easy to work with when you are rolling it out.

Transfer the dough to a lightly oiled bowl, cover, and let rest in a warm spot until dough has almost doubled in size. Stretch your dough or roll into a 12” pizza shape. Tip: if you are having a hard time rolling pizza out thin enough, cover the partly rolled dough and let sit for 5 – 10 minutes to relax the gluten.

Tip: if making dough ahead of time, store in the fridge and allow it to rest on the counter for 20 minutes before rolling.

For the Topping

Toss vegetables with oil and grill over high heat until well charred. Remove vegetables form the grill and let sit until cool enough to handle.

Roughly chop vegetables, transfer to a bowl, and stir well. Tip: grilled ratatouille can be made in advance or prepped earlier in the day. Try substituting peppers, mushrooms, or other vegetables for a new taste.

For the Marinated Bocconcini

Drain bocconcini from water. Cut bocconcini in half and combine with remaining ingredients.

Assembly Method

Grill: preheat half of your grill to medium heat, leaving one side off. Lightly brush the top of the dough with oil. Place dough oil side down on preheated medium hot grill. Let dough cook for 2-3 minutes until lightly charred, flip dough and cook for another 2 minutes. Tip: watch your dough closely! Look out for hot spots on your grill, it is okay to check the dough and move it around the grill during cooking. Return the dough to the side of the grill that has been left off. Brush top of dough with oil and sprinkle with fresh chopped garlic. Close the lid and let the toppings warm through. Tip: the mozzarella may not melt; we just want the toppings to be warmed. Remove flatbread from the grill, cut into triangles and garnish with fresh chopped basil and drizzle of balsamic glaze.