Ratatouille Sheet Pan Pizza

30 min

8 servings

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.

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.

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.