Vegan Ratatouille Pizza

Vegan Ratatouille Pizza combines the classic flavors of the French Provençal dish with a crispy pizza base, topped with vibrant seasonal vegetables and aromatic herbs. This delightful dish is perfect for a casual dinner or a special gathering, offering a burst of Mediterranean flavors in every bite.

Ingredients

• Pizza dough - 250 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 100 grams, thinly sliced
• Eggplant - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Yellow onion - 50 grams, thinly sliced
• Cherry tomatoes - 100 grams, halved
• Dried oregano - 1 teaspoon
• Fresh basil - a handful, torn
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced eggplant and sauté for 5 minutes until softened. Add the zucchini, red bell pepper, and onion, and cook for another 5 minutes.
4. Stir in the halved cherry tomatoes, dried oregano, salt, and pepper. Cook for an additional 5-7 minutes until all vegetables are tender. Remove from heat and stir in fresh basil.
5. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled dough onto a baking tray lined with parchment paper.
6. Brush the pizza base with the remaining tablespoon of olive oil. Top with the ratatouille vegetable mixture, spreading it evenly across the dough.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown.
8. Remove from the oven, let cool for a minute, slice, and serve warm.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in saturated fat and cholesterol-free, promoting heart health.

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