Pizza is our favourite way to get our servings of veggies! This recipe offers a medley of vibrant vegetables, rich tomato sauce, and ooey gooey cheese, all on a crispy crust. Skip the veg prep if you have leftover Ratatouille already on hand (see Tip).
Toppings (optional): fresh basil leaves, Pizza Seasoning
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Position rack in bottom of oven. Preheat oven to 450° F. Lightly oil two 1⁄4 Sheet Pans.
- Divide dough in half and roll out each ball on a lightly floured surface to fit pans. Place dough in pans and press to fill edges.
- Thinly slice tomatoes, pepper, zucchini, eggplant, and onion. Pat dry with paper towel to absorb excess moisture.
- Spread sauce over doughs. Arrange veggies over sauce. Sprinkle with seasoning and cheese.
- Bake 18–22 min, or until crust is golden. Add additional toppings, if desired. Cut into squares and serve.
FYI: one recipe of Ratatouille makes 4–5 cups, depending how large you chop up your veg. Use at least at least 3 cups to top your ‘zas.
After cooking, top each pizza with 1 cup cooked, cubed chicken breast and 1 diced avocado.
Per serving: Calories 300, Fat 8 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 46 g (Fibre 5 g, Sugars 5 g), Protein 14 g.
30 min
8 servings
$2.40/serving
Toppings (optional): fresh basil leaves, Pizza Seasoning
30 min8 servings$2.40/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Position rack in bottom of oven. Preheat oven to 450° F. Lightly oil two 1⁄4 Sheet Pans.
- Divide dough in half and roll out each ball on a lightly floured surface to fit pans. Place dough in pans and press to fill edges.
- Thinly slice tomatoes, pepper, zucchini, eggplant, and onion. Pat dry with paper towel to absorb excess moisture.
- Spread sauce over doughs. Arrange veggies over sauce. Sprinkle with seasoning and cheese.
- Bake 18–22 min, or until crust is golden. Add additional toppings, if desired. Cut into squares and serve.
FYI: one recipe of Ratatouille makes 4–5 cups, depending how large you chop up your veg. Use at least at least 3 cups to top your ‘zas.
After cooking, top each pizza with 1 cup cooked, cubed chicken breast and 1 diced avocado.
Per serving: Calories 300, Fat 8 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 46 g (Fibre 5 g, Sugars 5 g), Protein 14 g.
