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