Ratatouille Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 whole-wheat pitas6 oz. part-skim mozzarella cheese, grated1 large red bell pepper, core and seeds removed1 medium onion1 eggplant, peeled3 zucchini2 tbsp basil, chopped1 clove garlic, finely choppedolive oil cooking spray
Preheat the oven to 475 degrees.
Cut your eggplant into thin slices and salt if desired. (Salting brings out the flavor, but can safely be skipped if you require a low-sodium dish.)
Slice your zucchinis into 1/2-inch coins, your onion into 1/4-inch slices, and your pepper into about 8 pieces lengthwise.
Coat a cookie sheet or pan with cooking spray, and spread out your vegetables, overlapping as little as possible. Sprinkle black pepper and spray cooking spray over the top. Bake for 15 minutes.
When they're done baking, put them in a pot, add in the basil and garlic. Cook over a medium-low heat for 7 or 8 minutes.
When they've cooled down somewhat, place in an airtight container and store overnight or longer in the fridge.
When you're ready to make your pizza, simply spoon out a portion of your veggies, chop them coarsely, pile them on the pita, and sprinkle an ounce of mozzarella on top. Then place in a toaster oven for 8-10 minutes (wait for cheese to bubble and edges to brown). This is a great quick lunch/snack, and two or three make a good light dinner.
The number of servings is very flexible. If you like fewer veggies on your pizza, you might get 10 or more pizzas out of the recipe. Since almost all the calories are in the pita and mozzarella, it doesn't really affect the nutritional info.
Number of Servings: 6
Recipe submitted by SparkPeople user DEISLILY.
Cut your eggplant into thin slices and salt if desired. (Salting brings out the flavor, but can safely be skipped if you require a low-sodium dish.)
Slice your zucchinis into 1/2-inch coins, your onion into 1/4-inch slices, and your pepper into about 8 pieces lengthwise.
Coat a cookie sheet or pan with cooking spray, and spread out your vegetables, overlapping as little as possible. Sprinkle black pepper and spray cooking spray over the top. Bake for 15 minutes.
When they're done baking, put them in a pot, add in the basil and garlic. Cook over a medium-low heat for 7 or 8 minutes.
When they've cooled down somewhat, place in an airtight container and store overnight or longer in the fridge.
When you're ready to make your pizza, simply spoon out a portion of your veggies, chop them coarsely, pile them on the pita, and sprinkle an ounce of mozzarella on top. Then place in a toaster oven for 8-10 minutes (wait for cheese to bubble and edges to brown). This is a great quick lunch/snack, and two or three make a good light dinner.
The number of servings is very flexible. If you like fewer veggies on your pizza, you might get 10 or more pizzas out of the recipe. Since almost all the calories are in the pita and mozzarella, it doesn't really affect the nutritional info.
Number of Servings: 6
Recipe submitted by SparkPeople user DEISLILY.
Nutritional Info Amount Per Serving
- Calories: 291.8
- Total Fat: 6.4 g
- Cholesterol: 16.4 mg
- Sodium: 478.8 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 8.8 g
- Protein: 15.0 g
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