Ratatouille Pizza


1 pre made pizza dough, use un cooked dough

1/4 cup flour for rolling dough

1 small to medium sized zucchini, sliced

1 medium sized eggplant, sliced

1 or 2 tomatoes, sliced

1/2 cup marinara sauce

1/4 cup ricotta cheese

1/2 teaspoon italian seasoning

1/2 cup grated gruyere cheese

1/4 cup Parmesan, sherdded

Fresh thyme leaves plus more for garnish

Basil leaves

Olive oil for drizzling

Preheat your oven to 475.

Set pizza dough out at room temperature for 1 hour, have flour nearby to roll dough.

Slice zucchini, eggplant and tomato into thin 1/4" slices then set them aside.

On a floured surface, roll out your pizza dough into a 12 inch circle (or cut it in half for two 10 inch pizzas).

Spread a thin layer of marinara and dollop ricotta cheese on dough, then sprinkle with italian seasoning.

Layer vegetables in a circle, start at outer edge and working in, overlapping to make a rainbow of colors.

Top with Gruyere, parmesan and thyme leaves, saving some for garnish.

Drizzle with olive oil and bake pizza for 8 to 15 minutes.

The crust should be lightly golden brown and cheese melted.

Once done, let cool slightly and garnish with fresh herbs. Enjoy!
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