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Ratatouille Pizza

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  Eggplant 1 Small (12 Ounce)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil/Olive oil 2 Tablespoon
  Tomatoes 4 Medium, peeled, seeded and chopped
  Snipped oregano/Thyme/1 teaspoon dried oregano/ thyme, crushed 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Italian bread shell 1 (16 Ounce)
  Red tomatoes/Yellow tomatoes 2 Medium, halved lengthwise and thinly sliced
  Zucchini 1 Small, thinly sliced
  Yellow summer squash 1 Small, thinly sliced
  Feta cheese 1⁄3 Cup (5.33 tbs), crumbled
  Pitted ripe olives 2 Tablespoon, sliced
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)

1 Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and thinly slice; set aside. In a medium skillet cook onion and garlic in / tablespoon of the oil until tender. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid is evaporated and mixture is of spreading consistency, stirring occasionally during cooking.
2 Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture onto bread shell. Arrange the eggplant and tomato slices around the outside edge of the bread shell. Arrange zucchini and yellow summer squash slices in the center. Brush vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with shredded mozzarella cheese.
3 Bake, uncovered, in a 400° oven for 12 to 15 minutes or until vegetables are warm and cheese is melted. Transfer the bread to a serving platter. Cut into wedges to serve.

Recipe Summary

Main Dish

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Ratatouille Pizza Recipe