Tuesday, September 7, 2010

Kitchen Sink Pizza

Kitchen Sink Pizza, some people call it Ratatouille Pizza
because it has almost everything in it except the kitchen sink
Actually you can put just about anything on it, but here is what I did;

1 can pizza dough (we like the thin crust) it rolls out into 9x13" rectangle
4 oz. can tomato sauce (if you can't get it this small just get a regular can and use about 1/2)
1tsp. italian seasoning
1 small pkg. italian sausage (cooked and crumbled)
1 small pkg. pepperoni slices
1 bag (8 oz) shredded mozzarella cheese
1 small yellow squash, quartered and thinly sliced
1 small zucchini, quartered and thinly sliced
2-3 small red potatoes, quartered and thinly sliced
1/2 small purple onion, cut into 1/2 inch slices
2-3 roma tomatoes, cut into bite-sized cubes
1/2 red bell pepper, cut into bite-sized pieces
1/2 green bell pepper, cut into bite-sized pieces
1/2 package fresh mushroom slices

Note; Before you start, this is a deep fork-it kind of pizza, and you will definitely need a dish that has sides tall enough to hold in all the stuff.  So, put away your flat pizza stone (sacrilege, I know), and find a deeper dish.  (see the dish I received from my in-laws a few posts back, it was perfect!)

Now that all your veggies are chopped and your sausage is cooked preheat your oven to 425 degrees Fahrenheit.  Spray your baking dish with non-stick spray and roll out your dough.  If it doesn't cover the whole dish just stretch it into the whole dish.  If you get a hole, don't panic!  Just smush it back together, it will be fine, trust me!  I pre-cook my pizza dough for about 5 minutes, it's just a personal preference.   Once your dough is ready spread tomato sauce over it thinly.  Sprinkle with italian seasoning.   Next spread all your vegetables on, making sure to get a good spread of each.  If you want a picture, take it now because it's not as pretty after it cooks.  Next just place your sausage crumbles and about 20 pepperonis over the top.  Cover with cheese.  Bake at 425 for 25-30 minutes.  (If you don't want ANY crunch on potatoes you might pre-cook them for 10 minutes in a skillet.  They will be mostly cooked without a pre-cook, but some may still have a slight crunch.)  Slice into squares and enjoy!  Serves 4-8 depending on size of serving/person.  One 4-5" slice per person is quite filling...especially if you have any other sides, but very filling even by itself.


  1. Okay this is definately on my to-do list for next week! It sounds amazing!


  2. It's REALLY good! And it really only took about 30 minutes prep time even with ALL that cutting! And whatever veggies are left over can just be thrown into a salad, except for the potatoes.