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–+ servings
overhead shot of ratatouille pizza with top left corner slice pulled slightly away from rest of pizza on grill pan with fresh herbs, bowl of olive oil, two glasses of white wine, white plates, and pizza turner around on marble surface with white cheesecloth

Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 8 minutes
Author: Traci Crossland
Monday night pizza night got an upgrade with this delicious Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle! It's the perfect pizza to make this summer! Every bite always leaves you wanting more. SO. GOOD.

Ingredients

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

Drizzle

  • 1 Tablespoon olive oil
  • ¼ teaspoon crushed garlic
  • ½ teaspoon fresh thyme
  • salt and pepper to taste
US Customary - Metric

Instructions

Pizza

  • Place baking stone in oven, if using.
  • Heat oven to 500°F.
  • Toss squash, zucchini, and eggplant with olive oil, thyme, salt, and pepper. Set aside.
  • On a floured surface or parchment paper, roll out dough to form a 12 inch circle.
  • Top with pesto, leaving a ½ inch border around the edge.
  • Sprinkle with parmesan cheese.
  • Top with mozzarella.
  • Starting on the outer part of the dough and working toward the center, lay alternating vegetables in a circle - zucchini, squash, eggplant, tomato.

Drizzle

  • In a small bowl, whisk together olive oil, garlic, thyme, salt, and pepper.
  • Drizzle over top of pizza.
  • Use a peel or the back of a sheet pan to transfer the pizza to the stone.
  • Bake until crust is golden brown, about 8 minutes.

Notes

Substitutions:
  • You can use store-bought pizza dough instead of homemade, but we can’t guarantee cooking times.
  • Store-bought sun-dried tomato pesto can be used for the sauce.
  • To make this recipe vegan, you can use your favorite vegan cheeses and vegan pesto!
  • The amounts on the toppings are to our taste. You can adjust as needed!
  • Fresh mozzarella can be used in place of shredded.
Expert Tips:
  • We like to soak the sliced eggplant in ice water for a few minutes to remove the bitterness. This is an optional step, but we highly recommend it!
  • Be sure to preheat your baking stone for at least an hour before baking the pizza!
  • If not using a baking stone, you can use a sheet pan or pizza pan.
  • Make sure to flour your parchment paper and your hands before handling the pizza dough!
  • You will need tomato pesto for this recipe, not tomato sauce.
  • Each oven bakes differently. Keep an eye on the pizza while it's baking!

Nutrition

Serving: 2slicesCalories: 477kcalCarbohydrates: 55gProtein: 15gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 19mgSodium: 1106mgPotassium: 527mgFiber: 6gSugar: 14gVitamin A: 1273IUVitamin C: 26mgCalcium: 183mgIron: 4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.