Ratatouille Pizza

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
332 12 4 14 4 730 44 7

recipe ingredients
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
4 medium tomatoes, peeled, seeded, and chopped
1 cup chopped, peeled eggplant
1 Tbsp. snipped fresh thyme, or 1 tsp. dried thyme
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1 16-oz thin crust Italian Bread Shell (Boboli)
2 medium red and/or yellow tomatoes, halved lengthwise and sliced
1 small zucchini, sliced
1 small yellow su mmer squash, sliced
1/3 cup crumbled feta cheese
2 Tbsp. sliced, pitted ripe olives
1/2 cup shredded mozzarella cheese

recipe directions
In a medium skillet, cook onion and garlic in 2 teaspoons of the oil until tender. Add tomatoes, eggplant, 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.

Place the bread shell on a lightly greased baking sheet (or spray with nonstick cooking spray). Spread the warm eggplant mixture on to the bread shell. Arrange tomatoes, zucchini, and yello summer squash on top. Brush vegetables with the remaining teaspoon of olive oil. Sprinkle with feta cheese and olives. Top with shredded mozzarella cheese. Bake uncovered in a 400*F oven for 12 to 15 minutes or until vegetables are warm and cheese is melted. Cut into wedges to serve.


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Posts By 3FC
  • Keri

    This recipe was wonderful, made a very filling pizza surprisingly. I baked it on a baking pizza stone and the crust was very crispy. Just wonderful. I highly recommend this. May try artichokes next time too.