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Ratatouille Appetizer Pizza

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Betty Crocker Kitchens
Updated Sep 24, 2015
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It’s a melting-pot appetizer! French ratatouille, Greek cheese and Middle Eastern bread make a top-notch pizza.

Ratatouille Appetizer Pizza

  • Prep Time 20 min
  • Total 32 min
  • Servings 18
  • Ingredients 8
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Ingredients

  • 1 small zucchini
  • 1 small yellow summer squash
  • 6 tablespoons purchased eggplant meze or eggplant caponata
  • 3 pita folds or breads (6 inches in diameter)
  • 3 slices red onion, separated into rings
  • 2/3 cup crumbled feta cheese
  • 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
  • Coarse ground pepper, if desired

Instructions

  • Step 
    1
    Heat oven to 375°F. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
  • Step 
    2
    Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
  • Step 
    3
    Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Nutrition

50 Calories
2 g Total Fat
2 g Protein
7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
125 mg
Potassium
60 mg
Total Carbohydrate
7 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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