Roasted Ratatouille Pizza Recipe | Vegetarian Times Skip to main content

Roasted Ratatouille Pizza

Satisfyingly chewy roasted vegetables mean you won't miss the (mock) meat or cheese on this pie.



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1 28-oz. can peeled whole tomatoes
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1 small eggplant, quartered and cut into ½-inch-thick slices (2 cups)
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2 small yellow squash or zucchini, sliced into rounds (2 cups)
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½ large red onion, thinly sliced (1 cup)
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2 Tbs. olive oil
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3 cloves garlic, minced (1 Tbs.)
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1 Tbs. herbes de Provence
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½ cup prepared marinara sauce or 1 recipe Quick Pizza Sauce
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¼ cup black olives or capers, optional


1. Preheat oven to 450°F. Prepare Chewy Pizza Dough.

2. Drain tomatoes, and discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash, red onion, oil, garlic, and herbes de Provence on baking sheet.

3. Roast vegetables 25 minutes, or until beginning to brown, tossing every 5 to 10 minutes. Cool 5 to 10 minutes, or store in refrigerator up to 3 days.

4. Meanwhile, shape Chewy Pizza Dough into 12-inch disk on baking sheet coated with cooking spray. Spread with sauce, and top with vegetables. Sprinkle with olives or capers, if using.

5. Place on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 to 30 minutes, or until bottom is crisp.

Nutrition Information: 

4 g
Total Fat: 
10 g
Saturated Fat: 
2 g
42 g
0 mg
507 mg
5 g
7 g
Makes 1 12-inch pizza

Comments on this Recipe

I loved this dish. It tasted just as good heated up the next night! Pretty simple recipe and very rewarding.

This is a very good recipe. I used the Push-Button Pizza Dough however because I tried making the "Chewy Pizza Dough" before and it was a disaster. But it seems so wasteful to instruct us to discard the tomato sauce from the canned tomatoes right before we add in 1/2 cup of prepared marinara. Couldn't we turn that tomato sauce into marina simply by adding a few spices?