Best Ratatouille Flatbread Recipes

RATATOUILLE FLATBREAD

Ratatouille Flatbread image

Provided by Geoffrey Zakarian

Time 8h30m

Yield 2 flatbreads

Number Of Ingredients 14

Ingredients

1 cup ricotta cheese
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes
1/4 cup fresh basil, cut into chiffonade (thin strips)
Red pepper flakes, for sprinkling

Steps:

Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.

RATATOUILLE FLATBREAD

Ratatouille Flatbread image

With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing our favorite shortcut ratatouille.

Provided by Juliana Hale

Categories Main Dish Recipes Pizza Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1 pinch cornmeal
1 (16 ounce) package refrigerated pizza dough
1 tablespoon olive oil
1 ½ cups Spiralized Sheet-Pan Ratatouille, or other prepared ratatouille
4 ounces fresh mozzarella cheese, sliced
½ cup thinly sliced fresh basil
1 teaspoon balsamic glaze
1 pinch red pepper flakes, or to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet; sprinkle with cornmeal.
Roll dough into a 10x12-inch rectangle or oval on a lightly floured surface. Transfer to the prepared baking sheet. Brush with oil. Top with ratatouille and mozzarella.
Bake in the preheated oven until crust is golden, about 15 minutes. Sprinkle with basil. Drizzle with balsamic vinegar glaze and top with red pepper flakes. Cut into 8 slices.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 28.4 g, Cholesterol 11.1 mg, Fat 6.7 g, Fiber 0.8 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 451.1 mg, Sugar 3.9 g