Ratatouille Flatbread


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

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
8 slices


  • 1 pinch cornmeal

  • 1 (16 ounce) package refrigerated pizza dough

  • 1 tablespoon olive oil

  • 1 ½ cups Spiralized Sheet-Pan Ratatouille, or other prepared ratatouille

  • 4 ounces fresh mozzarella cheese, sliced

  • ½ cup thinly sliced fresh basil

  • 1 teaspoon balsamic glaze (Optional)

  • 1 pinch red pepper flakes, or to taste


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

  2. 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.

  3. 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 (per serving)

211 Calories
7g Fat
28g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 211
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 11mg 4%
Sodium 451mg 20%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 8g
Vitamin C 1mg 3%
Calcium 86mg 7%
Iron 2mg 9%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.