Ratatouille and Feta Pizza

Name: Ratatouille and Feta Pizza
Yield: 24 servings
Ingredients: 2 thin or regular pizza crusts 9 x 11 inch (23 x 28 cm); 1 egg; 1/4 cup (60 mL) Milk; 2 tbsp (30 mL) tomato paste no salt added; 2 tbsp (30 mL) fresh rosemary chopped; 1 red onion thinly sliced; 2 zucchini thinly sliced; 4 plum tomatoes thinly sliced; 1 cup (250 mL) eggplant peeled and finely diced; 7 oz (210 g) Tre Stelle® Feta crumbled; Freshly ground pepper to taste

Our dietitians' favourite

This is the Ratatouille and Feta Pizza recipe.

Prep: 20 min
Cooking: 15 min - 20 min

Yields 24 servings

Ingredients

2 thin or regular pizza crusts 9 x 11 inch (23 x 28 cm)
1 egg
1/4 cup (60 mL) Milk
2 tbsp (30 mL) tomato paste no salt added
2 tbsp (30 mL) fresh rosemary chopped
1 red onion thinly sliced
2 zucchini thinly sliced
4 plum tomatoes thinly sliced
1 cup (250 mL) eggplant peeled and finely diced
7 oz (210 g) Tre Stelle<sup>®</sup> Feta crumbled
Freshly ground pepper to taste

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C).

Place pizza crusts on baking sheets.

Beat egg with milk, tomato paste and rosemary. Spread evenly over crusts. Arrange vegetables over crusts, and top with Feta cheese. Season to taste with pepper.

Cook in the oven for 15–20 minutes or until vegetables are tender.

Cut each pizza into at least 12 pieces. Serve cold.