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This impressive vegan ratatouille pizza is as gorgeous as it is delicious. It’s homemade, easy, and loaded with classic Italian flavors.
I didn’t know ratatouille was a thing until Disney introduced it to me back in 2007. Even then, I didn’t recognize that it was a dish until much later. I admit that I just thought it was the name of the main rat in the move. It isn’t. His name was actually Remy and RATatouille was just a play on words…
I figured it out eventually.
What is Ratatouille?
According to the Oxford English Dictionary, ratatouille is “A Provençal dish consisting of tomatoes, garlic, and onions, cooked in oil with a mixture of Mediterranean vegetables, typically courgettes, peppers, and aubergines.”
In American English, we would say “typically zucchini, peppers, and eggplant.”
Regardless of what you call your ingredients, the final dish a flavorful concoction that is rich in tomato and herb taste.
Ratatouille Characteristics and Design
If you Google or Pinterest search ratatouille, you will quickly see that ratatouille is often a very beautiful dish with alternating thinly sliced vegetables arranged in a spiral shape. It is oftentimes naturally vegan. It is sometimes made with meat and dairy cheese, but vegan alternatives for those certainly exist.
Ratatouille Pizza
Since many of the classic ingredients found in ratatouille already exist in common pizza varieties (basil, tomato, onions, etc.), it just made sense to do a full ratatouille pizza with the tomato base and the classic spiralized, thinly sliced vegetables.
Super glad that I did. Alex even said this may be his favorite recipe I’ve made for the blog EVER (and that’s saying a lot since he really loves my lemon miso Brussels and my cookie bars).
Don’t let the appearance of this ratatouille pizza fool you. It really is simpler than it appears. And it’s delicious too!
Ratatouille Pizza
This impressive vegan ratatouille pizza is as gorgeous as it is delicious. It's homemade, easy, and loaded with classic Italian flavors.
Ingredients
- 1 large or 2 medium ready-to-bake pizza crust(s)
Sauce
- 1 15oz can crushed tomatoes
- 1 tbsp olive oil extra virgin
- 1 tsp apple cider vinegar
- 2 cloves minced garlic
- 2 tbsp fresh basil chopped, plus more for garnish
- 1 tbsp Italian seasoning
- 1/4 tsp pepper
- 1/4 tsp salt
Toppings
- 1/2 cup vegan mozzarella
- 1 medium zucchini thinly sliced*
- 1/2 medium red onion thinly sliced*
- 1 medium Japanese eggplant thinly sliced*
- 2 Roma tomatoes thinly sliced*
Instructions
- Preheat oven according to crust package instructions and prepare a baking sheet or pizza stone as needed. Place the crust(s) on your prepared surface.
- Add all of the sauce ingredients to a medium bowl and stir until combined. Spread desired amount of sauce on crust(s).**
- Sprinkle mozzarella over top of the sauce.
- Line the pizza with the veggie slices in alternating patterns (zucchini, onion, eggplant, tomato, repeat, or however you desire). You can slightly overlap the veggies to fit maximum veggies on the pizza. Continue until the entire pizza is covered and you can no longer see the sauce and cheese underneath.
- Spray the top of the pizza with nonstick oil to encourage crisping in the oven.
- Bake your pizza(s) according to package instructions so that the veggies are slightly roasted and the cheese is melty.
- Once removed from the oven and cooled, garnish with additional chopped basil if desired.
Notes
*I used a mandolin at the thinnest setting to slice the zucchini and onion and then used a sharp knife for the tomatoes and eggplant since they were softer. The important thing here is that the veggies are around the same thickness. **If you have extra sauce, store it and serve it later over pasta or potatoes or as a dipping sauce to my baked artichoke hearts.
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.
Categories: All RecipesEntrees
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