Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle

Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle…because even Monday night needs a delicious, healthy, and super simple dinner! Homemade pizza dough, topped with the best ever sun-dried tomato pesto, a sprinkling of parmesan and shredded mozzarella cheese, finished with garden fresh squash, zucchini, eggplant, and tomatoes. Though, the goodness doesn’t stop there! Right before baking, this pizza is drizzled with the simplest 5 ingredient Garlic and Thyme Olive Oil drizzle. Every bite of this pizza is reminiscent of the classic dish, but made with a fun summer-y twist! SO. GOOD.

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

About The Recipe

I feel like I’ve been saying this a lot lately, but I am so excited to share this recipe with all of you!

If you’ve read our blog before, you’ll know that my mom and I are huge Disney fans. Unsurprisingly, one of our favorite movies is Ratatouille! It was a favorite of ours even when I was little. My mom and I even made the dish from the film and, while it worked, we…actually didn’t like it.

I know, I know! I can hear Anton Ego sighing in disappointment. The actual dish as fine, but it was the piperade sauce as the base that just didn’t work for us. Neither my mom or I are fans of roasted/cooked bell peppers (if you don’t know, a piperade is made mostly from cooked bell peppers).

We actually haven’t made it since.

Though, over the years, my mom and I have kicked around ideas on how to make the dish from the film, but without the piperade. We finally settled on tomato sauce as the base sometime ago, but we’ve never really gotten around to making some…until now!

Our summer garden is plentiful with Japanese eggplant, yellow squash, and zucchini. We knew what we had to make!

front shot of ratatouille pizza on metal grill pan with piece missing

But, we didn’t want to just make ratatouille! I mean, it’s the middle of summer. We wanted something light and summery, but still reminiscent of the dish from the film.

Well, we do eat a lot of pizza during the summer…so, that’s where this idea came from! We whipped up a batch of our Simple and Easy Pizza Dough, grabbed some Sun-Dried Tomato Pesto out of the freezer and started slicing vegetables.

Though, there was one scene that stuck out in our mind as we started to assemble the pizza. Do you remember how Remy spooned some of the piperade over the top/around the plate to finish the dish? Well, we technically didn’t have anything like that, but we DID have the olive oil mixture we made to toss the vegetables in!

So, we drizzled some of that over the top and baked the pizza!

pizza on grill pan with three pieces spread out on pan with piece on white plate beside

The pizza came out GREAT! We devoured the whole pizza and then made a second one with some of the leftovers. It seriously is so good and the perfect way to use all the fresh summer vegetables and herbs coming in from the garden!

Reasons You Will Love This Ratatouille Pizza

  • Inspired by the film Ratatouille!
  • Reminiscent of the traditional dish, but with a fun summer twist.
  • A great way to use up garden fresh herbs and vegetables.
  • Tastes SO. GOOD.
  • A naturally vegetarian meal and can easily be made vegan.
  • Perfect for summer entertaining.
close up of sliced ratatouille pizza on grill pan with thyme sprigs and basil behind

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Pizza:

  • Pizza Dough
  • Sun-Dried Tomato Pesto
  • Shedded Parmesan Cheese
  • Shredded Mozzarella Cheese
  • Sliced Small Zucchini
  • Sliced Small Yellow Squash
  • Sliced Japanese Eggplant
  • Sliced Small Tomatoes
  • Olive Oil
  • Fresh Thyme
  • Salt and Pepepr
pizza dough, tomato pesto, olive oil, ground pepper, thyme sprigs, salt, sliced eggplant, parmesan, sliced yellow squash, sliced zucchini, and sliced tomatoes on marble surface

For The Drizzle:

  • Olive Oil
  • Crushed Garlic
  • Fresh Thyme
  • Salt and Pepper
thyme, olive oil, garlic, salt, and pepper on marble surface

How To Make Ratatouille Pizza

Step 1: Combine vegetables

Toss squash, zucchini, and eggplant with olive oil, thyme, salt, and pepper. Set aside.

Step 2: Roll out the dough

On a floured surface or parchment paper, roll out dough to form a 12″ circle.

Step 3: Build pizza

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.

Step 4: Make the drizzle

In a small bowl, whisk together olive oil, garlic, thyme, salt, and pepper. Drizzle over pizza.

Step 5: Bake

Bake pizza until the crust is golden brown, about 8 minutes.

baked ratatouille pizza on browned parchment paper on marble surface

How To Store

You can store this pizza in a zip top bag or wrapped in foil and keep in the fridge for about 1-2 days. To reheat, simply place a slice in the microwave and reheat! You can also use your oven to reheat the pizza! Just be sure to place it on a sheet pan and cover it with foil to keep the vegetables from burning!

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.

Looking for more recipes like this? Here are a few you may like: Tomato Arugula, and Feta PizzaMargherita PizzaPull-Apart Pepperoni Pizza BreadMushroom and Spinach Flatbread

pizza on metal grill pan with top left corner piece pull away from pizza with fresh herbs, bowl of oil, and glass of wine beside

Expert Tips

  • We like soak the sliced eggplant in ice water for a few minutes to remove the bitterness. This is an optional step, but we highly recommend!
  • 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!

When you make this Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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.
5 from 1 vote
Prep Time 25 mins
Cook Time 8 mins
Course Main Course
Cuisine American
Servings 4
Calories 477 kcal

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 1/8" rounds
  • 1 small yellow squash, sliced into 1/8" rounds
  • 1 small Japanese eggplant, sliced into 1/8" rounds
  • 4 small tomatoes, sliced into 1/8" rounds
  • 2 ½ 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

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" circle.
  • Top with pesto, leaving a ½" 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 soak the sliced eggplant in ice water for a few minutes to remove the bitterness. This is an optional step, but we highly recommend!
  • 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.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.