Ratatouille flatbread
9
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Here are all the favorite aspects of the stew that you know and love—but in pizza form. First, roast the eggplant, red peppers, onions, zucchini, tomatoes, garlic, lemon juice, oregano, and olive oil all on one pan in the oven until everything is super-tender. This in itself is a delicious vegetable medley. Throw in a little bit of tomato paste to make it more sauce-like, arrange on the flatbread, and top with feta and mozzarella cheese. You probably never would have thought to combine ratatouille and pizza, but after one bite, you'll find yourself making this recipe over and over again.
Ingredients
Flatbread
1 item(s)
Uncooked eggplant
½ cup(s)
Red bell pepper
½ cup(s)
Uncooked onion
½ cup(s), chopped
Uncooked zucchini
½ cup(s), sliced
Cherry tomatoes
½ cup(s)
Fresh basil
½ cup(s)
Dried oregano
½ tsp
Feta cheese
¼ cup(s)
Garlic
3 clove(s)
Extra virgin olive oil
1 tsp
Shredded fat free mozzarella cheese
½ cup(s)
Lemon
½ item(s), medium
Canned unsalted tomato paste
⅛ cup(s)
Table salt
1 pinch(es)
Black pepper
1 tsp
Olive oil cooking spray
5 spray(s)
Instructions
1
Preheat oven to 425°F.
2
In a bowl, combine the vegetables, garlic, lemon juice, and oregano with 1 teaspoon olive oil.
3
Lightly coat a baking sheet with olive oil spray then arrange the diced vegetable mixture evenly on the pan.
4
Bake at 425°F, turning if necessary, until roasted, browned in parts, and very tender.
5
Remove from oven and scrape vegetables into the bowl, this time tossing with tomato paste, salt and pepper, allowing flavors to meld.
6
Turn the oven down to 375°F.
7
Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes.
8
Remove from the oven, and spread the vegetable mixture over the flatbread, crumble the feta cheese over the vegetables, then top with the mozzarella cheese.
9
Bake for four minutes until cheese is melted. Top with fresh basil.
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