Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 2 tbsp olive oil, divided
- 1 cup (240 g) canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 small zucchini, thinly sliced into rounds
- 1 small eggplant (Japanese or Italian), thinly sliced into rounds
- 2 small firm tomatoes, thinly sliced into rounds
- 1½ cups (150 g) shredded low-moisture mozzarella
- 2 tsp fresh thyme leaves (plus extra sprigs for garnish)
- ½ tsp dried thyme (optional, for herbed oil)
- Salt and freshly ground black pepper
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 20 minutes.
- 2. Stir crushed tomatoes, 1 minced garlic clove, ½ tsp oregano, salt, and pepper into a simple tomato base.
- 3. Toss zucchini, eggplant, and tomato slices with 1 tbsp olive oil, salt, pepper, and remaining garlic; pat off excess moisture.
- 4. Stretch dough into a 12-inch circle on parchment. Spread a thin layer of tomato base, leaving a 1-inch border.
- 5. Sprinkle half the mozzarella on the sauce. Arrange vegetable rounds in overlapping circles on top.
- 6. Drizzle with remaining olive oil mixed with thyme and a pinch of oregano; top with remaining mozzarella.
- 7. Bake 10–14 minutes until crust is deep golden and cheese is bubbling. Finish with fresh thyme and a pinch of salt; slice and serve.
Why You’ll Love This Recipe
- It combines cozy ratatouille flavors with the fun of homemade pizza in one beautiful, colorful pie.
- Thinly sliced vegetables bake up tender and slightly caramelized, with a rustic tomato base that tastes slow-cooked.
- It is a lighter, veggie-forward pizza that still satisfies thanks to bubbly mozzarella and a crisp, chewy crust.
- The presentation looks restaurant-worthy, but the technique is simple and very home-cook friendly.
Grocery List
- Produce: 1 small zucchini, 1 small eggplant, 2 small tomatoes, 2–3 cloves garlic, fresh thyme, optional basil or parsley for garnish
- Dairy: Low-moisture mozzarella cheese (block or pre-shredded)
- Pantry: Pizza dough (or ingredients to make it), canned crushed tomatoes, olive oil, dried oregano, dried thyme, salt, black pepper, optional red pepper flakes, optional cornmeal or extra flour for dusting
Full Ingredients
For the Pizza Dough
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature
Optional quick dough (adds about 1 hour rise time):
- 2¼ cups (280 g) all-purpose flour
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 tsp instant yeast
- ¾ cup (180 ml) warm water (105–110°F / 40–43°C)
- 1 tbsp olive oil
For the Rustic Tomato Base
- 1 cup (240 g) canned crushed tomatoes
- 1 clove garlic, minced or grated
- 1 tsp olive oil
- ½ tsp dried oregano
- ¼ tsp fine sea salt, or to taste
- ⅛ tsp freshly ground black pepper
For the Ratatouille-Style Topping
- 1 small zucchini (about 5–6 oz / 140–170 g), sliced into ⅛-inch (3 mm) rounds
- 1 small eggplant (Japanese or small Italian, about 6–7 oz / 170–200 g), sliced into ⅛-inch (3 mm) rounds
- 2 small firm tomatoes (Roma or similar), sliced into ⅛-inch (3 mm) rounds
- 1 clove garlic, minced
- 1 tbsp olive oil
- ¼ tsp fine sea salt (plus an extra pinch for salting eggplant)
- ⅛ tsp freshly ground black pepper
For the Herbed Olive Oil & Cheese Finish
- 1 tbsp olive oil
- 2 tsp fresh thyme leaves, chopped (plus extra sprigs for garnish)
- ½ tsp dried thyme or dried oregano (optional, for extra flavor)
- 1½ cups (150 g) shredded low-moisture mozzarella cheese
- Optional: pinch of red pepper flakes
- Optional: flaky sea salt for serving
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) and let the stone or pan heat for at least 20–30 minutes. A very hot surface is key to a crisp, well-browned crust.
Cut a sheet of parchment paper slightly larger than a 12-inch circle. This makes it easier to transfer the pizza to the hot stone. If you do not have parchment, generously flour a pizza peel or a flat baking sheet so the dough can slide off.
Step 2: (Optional) Make a quick pizza dough
If you are using store-bought dough, skip to Step 3. To make the optional quick dough, whisk the flour, salt, sugar, and instant yeast together in a medium bowl. Add the warm water and olive oil and stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Lightly oil a clean bowl, add the dough, turn to coat, and cover tightly. Let it rise at warm room temperature until doubled in size, about 45–60 minutes. Once risen, gently deflate and let the dough relax while you prepare the toppings.
Step 3: Make the rustic tomato base
In a small bowl, combine the crushed tomatoes, minced garlic, olive oil, dried oregano, salt, and pepper. Taste and adjust seasoning; it should be flavorful and slightly salty since it will be spread thinly on the dough.
Set aside at room temperature to let the flavors meld. The raw tomato base will cook directly on the pizza, keeping the recipe simple and bright.
Step 4: Slice and season the vegetables
Slice the zucchini, eggplant, and tomatoes into thin rounds about ⅛ inch (3 mm) thick. For the eggplant, spread the slices on a plate or tray and sprinkle lightly with a pinch of salt. Let sit for 10 minutes to draw out a bit of moisture and any bitterness, then pat dry with paper towels.
In a medium bowl, gently toss the zucchini and eggplant slices with 1 tbsp olive oil, the minced garlic, salt, and pepper. Keep the tomato slices separate so they do not release too much juice into the bowl. Pat the tomatoes lightly with paper towels just before assembling the pizza to remove surface moisture.
Step 5: Shape the pizza dough
Lightly flour your work surface and your hands. If using homemade dough, gently turn it out of the bowl. If using store-bought dough, let it sit at room temperature for at least 30 minutes so it is easy to stretch.
Press the dough into a disk, then use your fingertips and the backs of your hands to stretch it into a roughly 12-inch (30 cm) circle, slightly thicker at the edges for a rim. Avoid using a rolling pin if you can; stretching keeps more air in the dough for a better texture.
Transfer the stretched dough to your parchment sheet. If not using parchment, place it on a well-floured peel or flat baking sheet. If you like, lightly dust the parchment or peel with flour or cornmeal before adding the dough to help prevent sticking.
Step 6: Assemble the ratatouille pizza
Spread about ½–¾ cup of the rustic tomato base over the dough in a thin, even layer, leaving a 1-inch (2.5 cm) border for the crust. You may not need all the sauce; you want a light, not soupy, coating.
Sprinkle half of the shredded mozzarella evenly over the sauce. This base layer of cheese helps anchor the sauce and veg to the crust.
Now arrange the vegetables. Start near the outer edge: alternate slices of zucchini, eggplant, and tomato in an overlapping circular pattern, working your way toward the center like you are building a spiral or rosette. Slightly shingle the slices so you see the contrasting colors of green, deep purple, and red.
In a small bowl, combine the remaining 1 tbsp olive oil with the fresh thyme leaves and dried thyme or oregano (if using). Drizzle this herbed oil evenly over the vegetables. Scatter the remaining mozzarella on top, focusing mainly on the center and leaving some vegetables exposed so they can brown and caramelize.
If you enjoy a hint of heat, sprinkle a pinch of red pepper flakes over the top.
Step 7: Bake until bubbly and golden
Carefully slide the assembled pizza (on the parchment, if using) onto the preheated stone or baking sheet. Bake for 10–14 minutes, rotating once halfway through, until the crust is deep golden and puffed, the cheese is melted and browned in spots, and the vegetable edges are tender and slightly crisp.
Keep an eye on the pizza toward the end of the baking time; every oven runs a little differently. If the top is browning too fast before the crust is done, move the pizza to a lower rack for the last couple of minutes.
Step 8: Finish and serve
Use a peel or large spatula to carefully transfer the pizza to a cutting board. Let it rest for 3–5 minutes so the cheese sets slightly and the juices redistribute.
Finish with a sprinkle of fresh thyme leaves and, if you like, a pinch of flaky sea salt and an extra thread of olive oil. Slice into 6–8 wedges and serve hot. The colorful rounds of zucchini, eggplant, and tomato should be tender, the crust crisp on the outside and chewy inside, with the rustic tomato base tying everything together.
Pro Tips
- Slice the veggies thin and even. Aim for ⅛-inch slices so the zucchini, eggplant, and tomatoes cook through in the same amount of time as the crust.
- Keep moisture under control. Lightly salting and patting the eggplant (and briefly blotting the tomatoes) keeps the pizza from becoming soggy.
- Use very hot equipment. A well-preheated stone or baking sheet makes a huge difference in getting a crisp bottom crust.
- Do not overload the toppings. It is tempting to pile on the vegetables, but a single, shingled layer bakes more evenly and keeps the crust from steaming.
- Grate your own cheese if possible. Freshly shredded low-moisture mozzarella melts more smoothly and browns more beautifully than many pre-shredded blends.
Variations
- Garlic-herb white base: Skip the tomato sauce and brush the dough with 2 tbsp olive oil mixed with 2 minced garlic cloves and 1 tbsp chopped fresh herbs (parsley, basil, thyme). Top with the vegetables and mozzarella as directed.
- Goat cheese boost: Add 2–3 oz (55–85 g) soft goat cheese in small dollops on top of the vegetables, along with or in place of some mozzarella, for extra tang and creaminess.
- Extra-vegetable ratatouille style: Add very thin slices of yellow squash and red bell pepper to the spiral for even more color, keeping the overall layer still fairly thin.
Storage & Make-Ahead
Leftover ratatouille pizza keeps well. Allow slices to cool to room temperature, then store them in an airtight container, layered with parchment paper if needed, in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes until hot and crisp again; this keeps the crust from going soggy compared with using a microwave.
You can also prep components ahead: make the tomato base up to 3 days in advance and refrigerate, and slice and salt the eggplant and zucchini up to 1 day ahead (store them in separate containers lined with paper towels). Bring dough to room temperature for at least 30 minutes before shaping and baking.
Nutrition (per serving)
Approximate values per serving (1 of 4 servings, using 1 lb dough and 1½ cups mozzarella): about 430 calories, 17 g fat, 53 g carbohydrates, 4 g fiber, 17 g protein, 800 mg sodium. Actual values will vary based on specific brands of dough, cheese, and the amount of salt used.
