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