Best 2 Ratatouille Flatbread Recipes
Ratatouille flatbread is a delicious and easy-to-make meal that is perfect for any occasion. This vegetarian dish is made with a crispy flatbread base, topped with a flavorful ratatouille mixture, and finished with a sprinkle of cheese. Whether you're looking for a light lunch, a hearty dinner, or a tasty appetizer, ratatouille flatbread is sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
RATATOUILLE FLATBREAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h30m
Yield 2 flatbreads
Number Of Ingredients 14
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
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
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
Tips:
- Choose the right eggplant: Select small to medium-sized eggplants that feel heavy for their size. Avoid eggplants with blemishes or bruises.
- Slice the eggplant thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
- Salt the eggplant: Salting the eggplant before cooking helps to remove some of the bitterness. Be sure to rinse off the salt before cooking.
- Use ripe tomatoes: Ripe tomatoes will give your ratatouille flatbread a delicious, sweet flavor.
- Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
- Use a good quality olive oil: Olive oil is a key ingredient in ratatouille. Be sure to use a good quality extra virgin olive oil.
- Season to taste: Taste the ratatouille before serving and adjust the seasonings as needed.
Conclusion:
Ratatouille flatbread is a delicious and easy-to-make meal that is perfect for a summer party or potluck. It is also a great way to use up leftover vegetables. With its colorful and flavorful toppings, this flatbread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give ratatouille flatbread a try. You won't be disappointed!
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