Ratatouille Pizza

Author: Brandy O'Neill - Nutmeg Nanny

This ratatouille pizza is made with homemade eggplant marinara and topped with vegetables and a touch of mozzarella cheese. This is the perfect veggie-packed pizza!

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Servings pizza

Equipment

Ingredients

For sauce:

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
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes

For pizza:

1 pound whole wheat pizza dough
6 thin slices zucchini
10 cherry tomatoes cut in half
1 cup shredded mozzarella cheese

Instructions

For sauce:

In a large skillet set over medium-high heat add olive oil.
When the oil is hot add eggplant, zucchini, red onion, and garlic. Sauté for a few minutes just to start to soften.
Stir in fire-roasted tomatoes and add in kosher salt, Italian seasoning, and crushed red pepper flakes.
Let the mixture simmer for 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.

For pizza:

Preheat oven to 425 degrees F and spread pizza dough thinly out onto a parchment or Silpat lined baking sheet, set aside.
Top pizza dough with tomato mixture (you may not use it all) slices of zucchini and cherry tomatoes.
Sprinkle with the 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.

Nutrition

Course Pizza

Cuisine American

Keyword eggplant pizza recipes, pizza with ratatouille, ratatouille recipes, vegetable pizza, vegetarian pizza, whole wheat pizza

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