Ratatouille Flatbread
- Appetizer
- Vegetarian
- Cocktail Tomatoes
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- / Ratatouille Flatbread
Ingredients
2 skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup red wine vinegar
1 medium zucchini, sliced into ¼” rounds
1 small Italian eggplant, thinly sliced into rounds or half moons
1 red bell pepper, cut into long strips
1/2 small red onion, thinly sliced
1 pint cocktail tomatoes, halved
4 Tbsp. extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 pre-made pizza dough, rolled out
1 Tbsp. all-purpose flour or cornmeal
1/2 cup tomato sauce
1 ball of fresh mozzarella, sliced
Red pepper flakes, for garnish
Oregano, for garnish
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup red wine vinegar
1 medium zucchini, sliced into ¼” rounds
1 small Italian eggplant, thinly sliced into rounds or half moons
1 red bell pepper, cut into long strips
1/2 small red onion, thinly sliced
1 pint cocktail tomatoes, halved
4 Tbsp. extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 pre-made pizza dough, rolled out
1 Tbsp. all-purpose flour or cornmeal
1/2 cup tomato sauce
1 ball of fresh mozzarella, sliced
Red pepper flakes, for garnish
Oregano, for garnish
Steps
Step 1:
Preheat a grill or grill pan to high heat. Spread zucchini, eggplant, bell peppers, onions, and tomatoes out on a large sheet pan, drizzle with 2 Tbsp. of olive oil, and season with salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still hold their shape, 2-3 minutes. Remove from the grill and set aside.
Step 2:
Place the pizza dough on a lightly floured rimless cookie sheet. Brush dough with 1 Tbsp. of olive oil. Dip a tightly folded paper towel in 1 Tbsp. of olive oil and use tongs to wipe the grill grates. Let the dough slide off the cookie sheet onto the hot grates. Close the grill and let cook for 2-3 minutes, until the bottom starts to brown and bubbles start to form.
Step 3:
Remove dough from the grill and flip over to spread the tomato sauce over the cooked side. Then, add slices of mozzarella and grilled vegetables over top.
Step 4:
Return to the grill and cook with the lid closed until the cheese is melted and the edges of the pizza are golden brown, about 2 minutes.
Step 5:
Remove pizza from the grill, garnish with oregano, red pepper flakes, and lightly drizzle with olive oil if desired.
