Ratatouille Sheet Pan Pizza
Pizza is our favourite way to get our servings of veggies! This recipe offers a medley of vibrant vegetables, rich tomato sauce, and ooey gooey cheese, all on a crispy crust. Skip the veg prep if you have leftover Ratatouille already on hand (see Tip).
Ingredients
- 1 ball (23 oz/650 g) frozen pizza dough, thawed
- 2 plum tomatoes
- 1 bell pepper
- 1 zucchini
- 1⁄2 small eggplant
- 1⁄2 red onion
- 1 cup prepared Marinara Sauce
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (28 oz/796 ml) crushed tomatoes
- 3 tbsp Marinara Sauce Mix
- 1 pkg Ratatouille Seasoning or Chicken Souvlaki Seasoning, divided
- 1 1⁄2 cups shredded mozzarella
Preparation
- Position rack in bottom of oven. Preheat oven to 450° F. Lightly oil two 1⁄4 Sheet Pans.
- Divide dough in half and roll out each ball on a lightly floured surface to fit pans. Place dough in pans and press to fill edges.
- Thinly slice tomatoes, pepper, zucchini, eggplant, and onion. Pat dry with paper towel to absorb excess moisture.
- Spread sauce over doughs. Arrange veggies over sauce. Sprinkle with seasoning and cheese.
- Bake 18–22 min, or until crust is golden. Add additional toppings, if desired. Cut into squares and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 300, Fat 8 g (Saturated 3.5 g, 0 0 g), Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 46 g (Fiber 5 g, Sugars 5 g), Protein 14 g.
Tips
FYI: one recipe of Ratatouille makes 4–5 cups, depending how large you chop up your veg. Use at least at least 3 cups to top your ‘zas.
Perfectly Balance Your Plate
After cooking, top each pizza with 1 cup cooked, cubed chicken breast and 1 diced avocado.