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Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle Recipe

4.3 from 43 reviews

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.

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 inch rounds)
  • 1 small yellow squash (sliced into inch rounds)
  • 1 small Japanese eggplant (sliced into inch rounds)
  • 4 small tomatoes (sliced into 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

  1. Pizza
    Place baking stone in oven, if using.
  2. Heat
    Heat oven to 500°F (260℃).
  3. Toss
    Toss squash, zucchini, and eggplant with olive oil, thyme, salt, and pepper. Set aside.
  4. Roll
    On a floured surface or parchment paper, roll out dough to form a 12 inch circle.
  5. Top
    Top with pesto, leaving a ½ inch border around the edge.
  6. Sprinkle
    Sprinkle with parmesan cheese.
  7. Top
    Top with mozzarella.
  8. Lay
    Starting on the outer part of the dough and working toward the center, lay alternating vegetables in a circle – zucchini, squash, eggplant, tomato.
  9. Drizzle
    Whisk
    In a small bowl, whisk together olive oil, garlic, thyme, salt, and pepper.
  10. Drizzle
    Drizzle over top of pizza.
  11. Transfer
    Use a peel or the back of a sheet pan to transfer the pizza to the stone.
  12. 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