Description
The vegetables of late summer, is there anything better? This vegan ratatouille flatbread pizza features eggplant, squash, & fresh tomatoes. Bottom line, it’s light, healthy, and absolutely delicious!
Ingredients
Scale
- 2 Cups of Prepared Pizza Dough or Two Premade Flatbreads
- 1 Tbsp Olive Oil
- 1 Cup Shredded Vegan Mozzarella Cheese
- 1 cup Pizza Sauce
- 2 Small Tomatoes (Sliced Thin)
- 1 Small Zucchini (Sliced Thin)
- 1 Small Yellow Squash (Sliced Thin)
- 1 Small Eggplant (Sliced Thin)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 2 Tbsp Fresh Basil Leaves (Lightly Chopped, Optional)
Instructions
- Prepare your pizza dough, if needed, to allow enough time for it to rise.
- Preheat the oven to 425° F (or as directed on the package of your flatbread). Prepare all vegetables as directed above. We recommend using a mandoline slicer for thin even cuts.
- If you are using dough: Roll out your dough portions into long thin ovals. Place the rolled dough onto a parchment paper lined baking sheet. Brush each formed flatbread with a little olive oil.
- Bake the dough for 6 minutes. Dough will begin to firm up.
- Sprinkle each crust with a liberal amount of cheese then dollop on the sauce as much you prefer.
- Arrange the sliced vegetables on each flatbread. Don’t be afraid of overlapping! Sprinkle dried herbs over each flatbread.
- Place the flatbreads back into the oven for approximately 25-30 minutes. Remove when the vegetables are cooked and the crust is beginning to brown.
- Sprinkle each flatbread with fresh basil and cut into slices. Serve immediately and enjoy!
- Leftover pizza can be wrapped in foil and refrigerated for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Ratatouille Pizza Recipe, Vegan Ratatouille Flatbread, Summer Vegetable Pizza Recipe
