Make Ahead

Ratatouille Pizzas on Pita Crust

May 27, 2020
0 Ratings
Photo by jennskitchendiary
Author Notes

Getting my husband to eat veggies is an uphill battle. But when you top it with cheese and make it into a pizza, we are in business! Enter these ratatouille pizzas. Perfect for an easy weekday lunch or dinner. So quick and easy. —jennskitchendiary

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • 1 teaspoon olive oil
  • 4 slices eggplant, thinly sliced
  • 1 teaspoon olive oil
  • 1 pinch thyme
  • 1 pinch basil
  • 1/4 yellow squash, thinly sliced
  • 1/4 zucchini, thinly sliced
  • 2 thin slices of onion
  • 4 thin slices of bell pepper
  • 1/4 cup marinara sauce
  • 2 garlic cloves, minced
  • 1 cup shredded mozzarella
  • 1 pinch garlic salt
In This Recipe
Directions
  1. Pre-heat oven on 400 degrees F
  2. Heat pan on medium. When pan is hot, add in oil and sear eggplant slices 2-3 minutes each side until slightly softened. Set aside after done.
  3. Coat sliced vegetables with oil and sprinkle with chopped basil and thyme.
  4. Place 2 pita pockets on a lined baking tray. Spread with a thin layer of marinara sauce followed by minced garlic and mozzarella cheese.
  5. Assemble vegetables in circular overlapping pattern on top of pitas, alternating between the veggies: eggplant, tomato, yellow squash, zucchini, bell pepper, onion.
  6. Add a pinch of garlic salt on top of vegetables.
  7. When oven is pre-heated, placed pizzas into the oven. Bake for 8-10 minutes, or until cheese is golden and veggies have softened.

See what other Food52ers are saying.

0 Reviews