Ratatouille Pizza

Ratatouille (“ra-“ta- ‘twE) is commonly served as a stew, consisting of sautee’d tomatoes, zucchini, sweet peppers and eggplant. I recently came across a recipe for a ratatouille sauce for pasta and decided to try it. I was unhappy with the final result, as the recipe called for much more cooking time than necessary, and the vegetables turned out soggy and unappealing. Not wanting to waste all the sauce (the flavour was wonderful, but I am a texture fiend), I decided to adapt and create something entirely different.

Enter Ratatouille Pizza!

Into the blender went the leftover ratatouille, and out of the blender emerged a bright and flavourful pizza sauce! Here is how to make it:
This makes enough sauce for about two pizzas.

  • 3 T. olive oil
  • 1 onion, cut into thin slices
  • 1 red bell pepper, cut into 1/2 inch dice
  • 1 small eggplant (about 1/2 pound), cut into 1/2 inch dice
    • reserve about 1/4 cup for topping the pizza
  • 1 zucchini, cut into 1/2 inch dice
    • reserve about 1/4 cup for topping the pizza
  • 3 cloves garlic, pressed
  • 1 tsp kosher salt
  • freshly ground black pepper, to taste
  • 15 ounces canned crushed tomatoes (or if you are perticularly ambitious, follow the AG’s recipe here for using fresh tomatoes)
  • 2 teaspoons red wine (or wine vinegar)

In a large skillet, heat the olive oil over moderate heat. Add the onion and peppers, cooking until onion is translucent. Add the eggplant, zukes, garlic, salt and black pepper. Reduce the heat to low and cook covered for 15 minutes, stirring occasionally.

Add the tomatoes and red wine, and simmer covered, stirring occasionally, about 10 more minutes.

NOW is the part where you transform this sauce for your pizza. It’s easy. Take a blender or food processor. Pour your sauce in. Turn it on and pulse until smooth. Voila! An amazing ratatouille sauce fit for a pizza.

Make your favourite pizza crust, pre-bake at 400 degrees farenheit for about 10 minutes so the sauce will not soak in to the dough. Remove from the oven and spread with a moderate amount of sauce. Top with any of the following:

That’s pepperoncini peppers, diced red peppers, diced zucchini, diced eggplant, red onion slices and mozzarella.

Bake for about 15-20 more minutes, until cheese is golden brown.


Follow with a perfect, crispy chocolate chip cookie. Or two. or twelve.


One thought on “Ratatouille Pizza

  1. i prefer the “rä-“tä-, -‘tü-E pronunciation, if you please. 😉

    geez you’re creative!! i’d be like “well, i’ll just hold my nose and swallow”, and just keep eating it over pasta! or, just throw it out. but not before it molded in my fridge and destroyed a tupperware on its way out…

    sooooo, yeah. good job!

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