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Ingredients30 m servings 211
Original recipe yields 8 servings (8 slices)
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet; sprinkle with cornmeal.
- Roll dough into a 10x12-inch rectangle or oval on a lightly floured surface. Transfer to the prepared baking sheet. Brush with oil. Top with ratatouille and mozzarella.
- Bake in the preheated oven until crust is golden, about 15 minutes. Sprinkle with basil. Drizzle with balsamic vinegar glaze and top with red pepper flakes. Cut into 8 slices.
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- Cook's Note:
- This recipe uses a portion of this Sheet Pan Ratatouille recipe. I spiralized the zucchini and cut the eggplant into strips before baking.
Per Serving: 211 calories; 6.7 28.4 7.8 11 451 Full nutrition
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