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.
Here are our top 2 tried and tested recipes!
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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