Ratatouille pizzas

  • 35 mins cooking
  • Serves 2
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Ratatouille pizzas
  • 1 x 25cm round pizza base (180g)
  • 2 tablespoon tomato paste
  • 80 gram each drained char-grilled eggplant, zucchini and capsicum
  • 50 gram bocconcini cheese, torn
  • 1 tablespoon fresh basil leaves
  • 100 gram rocket leaves (arugula)
  • 2 teaspoon balsamic vinegar


Ratatouille pizzas
  • 1
    Preheat oven to 240°C. Lightly oil oven tray; place in heated oven for 5 minutes.
  • 2
    Place pizza base on tray, spread with paste. Pat dry the char-grilled vegetables with absorbent paper to remove excess oil. Top with eggplant, zucchini, capsicum and cheese; season.
  • 3
    Bake pizza about 15 minutes or until base is browned and crisp.
  • 4
    Top pizza with basil; serve with combined rocket and vinegar.


If you can't buy char-grilled zucchini, you can make your own; use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Pizza bases can be bought at any regular supermarkets.