Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle
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Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle…because even Monday night needs a delicious, super simple dinner! Homemade pizza dough, topped with sun-dried tomato pesto, a sprinkling of parmesan and shredded mozzarella cheese, finished with garden fresh squash, zucchini, eggplant, and tomatoes and 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!
About The Recipe
This pizza is the perfect way to use the bounty of produce from your garden or local farmers market. It was inspired by the movie Ratatouille, one of our favorite Disney films, and the beautiful produce in our garden.
Not being a fan of the original ratatouille (Thomas Keller’s Confit Byaldi) from the film, we set out to create a version that suited us better – and put it on a pizza (because everything tastes better on pizza😉).
We started out with our Simple and Easy Pizza Dough. We spread the top of the dough with sun-dried tomato pesto, but you could also use our Easy Homemade Tomato Sauce. To give the vegetables more flavor, we tossed them with olive oil and thyme, as well as salt and pepper. We layered them like Remi did in the film to make it pretty (and as a nod back to the film), drizzled the top with a quick mix of olive oil and herbs, added a little cheese, and voilà!
A ratatouille that we loved! Just on top of a pizza. Nothing could be more us – and hopefully, more you.
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.
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
For The Drizzle:
- Olive Oil
- Crushed Garlic
- Fresh Thyme
- Salt and Pepper
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.
How To Store
You can store this pizza in a zip top bag or wrapped in foil and keep in the fridge for 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!
Looking for more recipes like this? Here are a few you may like: Tomato Arugula, and Feta Pizza, Margherita Pizza, Pull-Apart Pepperoni Pizza Bread, BBQ Chicken Pizza with Sourdough Crust
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.
Summer Ratatouille Pizza with Garlic Thyme Olive Oil Drizzle
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
Instructions
Pizza
- Place baking stone in oven, if using.
- Heat oven to 500°F (260℃).
- 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 + Tips!
- You can use store-bought pizza dough instead of homemade, but we can’t guarantee cooking times.
- You can substitute tomato sauce for the sun-dried tomato pesto.
- 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.
- 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!
Tools You May Need (affiliate links)
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