Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle Recipe
This Summer Ratatouille Pizza features a colorful arrangement of fresh summer vegetables atop a crispy pizza crust, enhanced with sun-dried tomato pesto and a flavorful garlic thyme olive oil drizzle. Perfect for a light and vibrant meal that celebrates seasonal produce.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Pizza
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pizza
- 12 ounces pizza dough
- ½ cup sun-dried tomato pesto
- ¼ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 small zucchini (sliced into ⅛ inch rounds)
- 1 small yellow squash (sliced into ⅛ inch rounds)
- 1 small Japanese eggplant (sliced into ⅛ inch rounds)
- 4 small tomatoes (sliced into ⅛ inch rounds)
- 2½ Tablespoons olive oil
- 1 teaspoon fresh thyme
- salt and pepper (to taste)
Garlic Thyme Olive Oil Drizzle
- 1 Tablespoon olive oil
- ¼ teaspoon crushed garlic
- ½ teaspoon fresh thyme
- salt and pepper (to taste)
Instructions
- Pizza
Place baking stone in oven, if using. - Heat
Heat oven to 500°F (260℃). - Toss
Toss squash, zucchini, and eggplant with olive oil, thyme, salt, and pepper. Set aside. - Roll
On a floured surface or parchment paper, roll out dough to form a 12 inch circle. - Top
Top with pesto, leaving a ½ inch border around the edge. - Sprinkle
Sprinkle with parmesan cheese. - Top
Top with mozzarella. - Lay
Starting on the outer part of the dough and working toward the center, lay alternating vegetables in a circle – zucchini, squash, eggplant, tomato. - Drizzle
Whisk
In a small bowl, whisk together olive oil, garlic, thyme, salt, and pepper. - Drizzle
Drizzle over top of pizza. - Transfer
Use a peel or the back of a sheet pan to transfer the pizza to the stone. - Bake
Bake until crust is golden brown, about 8 minutes.
Notes
Keywords: summer pizza, ratatouille pizza, vegetable pizza, garlic thyme olive oil, sun-dried tomato pesto pizza
