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).
30 min
8 servings
300 calories
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
Instructions
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, Trans 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.