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Ratatouille Pizza

This ratatouille pizza is packed full of summer vegetables. We piled them high on a whole wheat pizza crust and sprinkled it all with cheese. 

I have a serious love for listening to music that is completely out of date or wildly inappropriate for my age. My Pandora stations are so completely random you would think they were put together by some weirdo on drugs. Let take a look at my most listened to stations:

– Classic Country {Shout out to Willie Nelson!}

– 90’s Hip Hop {Montell Jordan once tweeted me!}

– 2000’s Hip Hop {I will NEVER quit Eminem}

– 80’s Cardio {Kenny Loggins is the BEST!}

– Tween Radio {I love this station but I sorta wish they would stop playing music from Frozen}

– Golden Oldies {How can you not love oldies?}

I also have ADD when it comes to listing to music so I swap stations just about every 6 songs. So I sounds like a old country mountain man/random girl stuck in the 90’s and 00’s/work out cardio freak/tween/my dad all live in my house.

I cannot be the only one who listens to so many random stations…right?

You know what else is random? My serious love for all things pizza lately.  It’s such an easy dinner and my husband would gladly eat pizza every single night.

He loved this ratatouille pizza and I have to admit – I loved it too. I have this thing about eggplant that usually makes me immediately say “ummm no thank you.” I guess maybe I just don’t like eggplant when it’s breaded and fried. Which seems odd because normally everything is better breaded and fried.

Eggplants just don’t know how to follow the rules cause they are slammin’ when not fried and delicious when sautéed in tomatoes.

Go figure.

Looking for more delicious pizza recipes? Try my roasted garlic chicken pizza, gluten free chicken tikka masala pizza or my chicken souvlaki pizza!

Ratatouille Pizza

This ratatouille pizza is packed full of summer vegetables. We piled them high on a whole wheat pizza crust and sprinkled it all with cheese.

Yield: 1 large pizza

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients:

  • 1 pound whole wheat pizza dough
  • 1-2 tablespoons extra virgin olive oil
  • 1/2 cup diced eggplant
  • 1/2 cup diced zucchini
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • Salt and pepper, to taste
  • 6 slices zucchini
  • 10 cherry tomatoes, cut in half
  • 1/2-1 cup shredded mozzarella cheese

Directions:

Preheat oven to 425 degrees and spread pizza dough thinly out onto a silpat lined baking sheet, set aside.

In a large skillet set over medium high heat add olive oil. Once the oil is warm add eggplant, zucchini, red onion and garlic. Sauté for a few minutes just to start to soften.

Add in tomatoes and season with salt and pepper. Let mixture simmer 10-15 minutes until the flavors have combined. You want the tomato mixture to cook down slightly so that it's not too runny when you put it on the pizza. You are basically making a vegetable packed marinara sauce.

Top pizza dough with tomato mixture (you may not use it all) slices of zucchini and cherry tomatoes. Sprinkle with desired amount of shredded cheese.

Add pizza to the oven and bake for about 18 minutes until the cheese is melted, browned and the dough is cooked.