With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing our favorite shortcut ratatouille.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 slices
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet; sprinkle with cornmeal.

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  • 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.

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.

Nutrition Facts

211 calories; protein 7.8g 16% DV; carbohydrates 28.4g 9% DV; fat 6.7g 10% DV; cholesterol 11.1mg 4% DV; sodium 451.1mg 18% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2019
Absolutely amazing! Added some Italian sausage too and everyone went back for thirds. Thankfully got enough to make another batch! Read More
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