Ratatouille Pizza

I did get an inspiration for that last ball of dough that I still had in the freezer. Best part is, I had all the ingredients I needed in my fridge!

I had bought aubergines and zucchinis for my vegetarian lasagna rolls (this is coming soon, by the way!) but, luckily, I had bought way too much. I sometimes get carried away, like that. I guess I haven’t adjusted to cooking for one or two just yet… I’m still in “cooking for an entire family” mode in my mind!

So anyway, I decided that I would try and make a beautifully layered ratatouille right on a pizza dough. I started by cutting all my vegetables real thin. I tried a mandolin for the aubergines, but that didn’t work very well. A knife does a much better job. The mandolin tends to just shred the delicate flesh of the aubergines.

The zucchinis, however, cooperated beautifully with the mandolin’s blade. As for the tomato, well, I didn’t even try that! A serrated knife was the tool of choice for that one.

So I sliced all my veggies as thin as I possibly could, and then I layered them in a circle, starting with the aubergines, then tomatoes and finally, the zucchinis. Since their circle ended up in being rather small compared to the others, I thought these poor guys didn’t get enough stage… so I went back and inserted one zucchini slice between each aubergine slice. What a great decision that was! It made the pizza look even prettier!


Seriously, this has got to be one of the prettiest pizzas I have seen so far! And it was pretty darn good too if you ask me! The only thing that I would maybe change if I did it again (which I most probably will!) is to remove the seeds from the tomatoes, as they did leak a little more than I would’ve liked them to and the dough ended up being a little soggy in the middle by the time I got to the 3rd slice.

Wait, 3rd slice, you say??? Does that mean you ate the whole thing???

Why, yes, I did! I know, that’s a whopping amount of calories to eat in one go, but I figure an entire pizza like that still has less calories than half of one of the standard stuff from the pizzeria. Plus, it has all sorts of things that are actually good for me. So yes, I do splurge when I have a beautiful, home made, healthy pizza and eat the whole thing to myself most of the time. Hey, it’s not like I do it every day!

So there, I said it. Confession made. I feel so much better now! 😉

Ratatouille Pizza

Yield: Makes one 10-12 inch pizza

Ratatouille Pizza


  • ¼ recipe Whole wheat pizza crust
  • ½ tsp fermented garlic flowers
  • 1 tsp za’atar
  • ½ eggplant, in very thin slices
  • ½ zucchini, in very thin slices
  • 1 tomato, in very thin slices
  • Salt, pepper and za’atar, to taste
  • 2 tbsp red onions, finely chopped
  • 100g low fat Mozzarella cheese, grated
  • 25g goat cheese, crumbled
  • 1 tsp fresh parsley, chopped


  1. Preheat oven to 500F.
  2. Roll or stretch dough into 10-12 inch disc and lay on a baking sheet. Spread fermented garlic flowers (crushed garlic would do the trick) and sprinkle generously with za’atar.
  3. Top with mozzarella cheese, followed by aubergine slices, tomato and zucchini, then sprinkle red onion. Sprinkle with salt, pepper and more za’atar.
  4. Bake in the oven for about 8-10 minutes, until cheese is melted and starts to colour on the edge.
  5. Take out of the oven, sprinkle goat cheese and return to the oven for 2-3 minutes, just to soften goat cheese
  6. Take pizza out of the oven and sprinkle fresh parsley.

Provençal ratatouille

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  1. says

    Oh my goodness!!!! This pizza looks so healthy and delicious. I must confess that I’ll have to use your blog as a model for me. I’m about to start my health kick and I need some kind of pattern. I haven’t found a good beginner “semi-vegetarian/vegetarian” meal guide. I do better when I make weekly meal plans and so I’ll browse through your blog and go from there. And, I do love your small portion recipes. Sometimes it’s really hard to change menus to smaller portions, especially when canned goods are involved. lol Thanks for being an inspiration. :-)

    • says

      Thank you Libby! I’m so happy to be a source of inspiration for you! Weekly meal plans are a must for me, I would be lost without them! Funny thing is I keep changing my plans, but I need to have a solid base to work with all the time. I think it’s particularly important when cooking in smaller quantities. I find it helps me not waste any food!

      Thank you for your great feedback. I appreciate that very much! 😀

  2. funinphotos says

    This is such a pretty pizza! (can pizzas even be called pretty?) I will forsureforsure be making this sometime soon!

  3. says

    That is such a beautiful pizza! I bet it was super yummy 😀 The crust also looks fantastic. I had bookmarked that recipe before but forgotten about it. I might make some tomorrow for later in the week :)

    • says

      Thanks Heidi! It WAS super yummy indeed! And that crust? It is beyond fantastic!! You HAVE to try it!

      I still can’t get over how good it is. I never even thought whole wheat pizza dough could be so crispy. When I first tried it, I thought it would be a good base for me to play with, but it turns out it really doesn’t need any tweaking at all. It’s perfect just as it is! 😀

      Let me know how you liked it if you end up making it!

    • says

      That’s one of the benefits of being a food blogger… you get to take pictures of the beautiful things that you eat without people seeing you as a freak (well, less of a freak, anyway…) and then, when you’re done eating and the food is long gone, you still get to look at it and drool and think oh my god, I can’t believe I got to eat that! 😀

  4. says

    You’re right, this is probably the most beautiful looking pizza I’ve ever seen! I swear, you must have been reading my mind, because I’ve been thinking about doing a ratatouille pizza for a long time now… Just haven’t gotten around to it yet, as I’m still waiting for the farmers’ markets to open up for the summer so that I can have some really good quality, fresh produce. I also have an heirloom tomato plant on my patio that I would like to use the fruits of for something like this… Or a really yummy bruschetta!!
    I actually have a recipe for ratatouille (http://sandiesbitchinkitchen.blogspot.com/2010/07/oven-roasted-ratatouille.html) that I make at least once every summer, and it’s very good, so that’s what I was planning to use as a flavor profile for my ratatouille pizza. But, I was definitely planning to arrange it similar to yours! I will definitely share my version when I get to make it!!
    Oh! And thank you for sharing the great, healthy pizza crust recipe!! It is definitely much appreciated!

      • says

        You’re very welcome! And, indeed, they must!! 😉

        I was also meaning to tell you, about using the mandoline to slice your eggplant, which I do all of the time… The trick is, you can’t just push it forward towards the blade. The flesh of the eggplant is so soft that that doesn’t really work, so instead you have to use a sawing kind of motion with it. Just move the eggplant back and forth across the blade, and that should cut your eggplant into beautiful slices! :-)

        • says

          Yeah, that’s exactly what I did, but still, the slices didn’t come out as clean as I would’ve wanted them to. I am guessing my blade needs sharpening! 😉

  5. Azidah Subar says

    Oh Me!! Oh My!… the pizza looks so very good in that way!… and i bet the taste also very good!… the main point that i love most is THE HEALTHY way to have a pizza!!…. well job Sonia!!… looking forward to try this tho….. thanks for sharing… 😉

    • says

      Thank you very much Azidah. I really looooooove pizza and I am having lots of fun trying to come up with original and healthy combinations. And sharing these ideas is half the fun! 😀

  6. says

    That is a gorgeous pizza. I have frozen whole wheat dough in the freezer—once I can get the toppings, I’m giving it a go! You really can’t go wrong with tons of veggies.

  7. Madam Ish says

    Hi! Saw your recipe and had to try it tonight for my husband. He can’t eat gluten or a lot of cheese, so I made a gluten-free crust, and for the bottom I made a garlicky spread by blending cashews, tahini and 3 garlic cloves with enough water to make it smooth. I spread that on the crust, then topped, as you did, with circles of very thinly sliced eggplant, zucchini and tomato. Topped with a little goat cheese and some diced black olives.

    It was good, but I found the veggies to be a little undercooked, even though I sliced them as thin as possible and I left the pizza in longer than your recipe said. Next time, I think I will sautee the eggplant and zucchini slightly in some olive oil, just to start to soften them, before putting them on the pizza.

    Definitely a keeper recipe — it’s great to find something that tastes so good and yet is good for you! I made two 10-inch pizzas, and my husband and I finished them in one meal!

  8. Haven says

    I will be trying this recipe this weekend. I have been dieting for 4 months now and I have lost 18 lbs, seeing healthy recipes like this helps me stay on track. It looks gorgeous and super yummy. Thank you for making it. I can’t wait to enjoy this healthy pizza. Thanks again!

    • says

      Huge congrats on the weight loss! Bet you feel fantastic! 😀

      You shouldn’t look at it as dieting, though… you should think more in terms of permanent life changes, new healthy lifestyle. This HAS to be a “forever” change. If the changes in your eating habits are only temporary, then so will the weight loss.

      Learn to appreciate new food, such as pizza. Stick with it and you’ll see… soon, greasy pepperoni will not even sound appealing to you! You’ll start thinking veggies, fresh and healthy combinations.

      Hang in there, the best is yet to come! 😀


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