Ratatouille Appetizer Pizza

Ratatouille Appetizer Pizza

It’s a melting-pot appetizer! French ratatouille, Greek cheese and Middle Eastern bread make a top-notch pizza.

Prep Time

20

Minutes

Total Time

32

Minutes

Makes

18

appetizers

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
  1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
  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.
  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.
Makes 18 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Eggplant meze (meh-ZAY), an appetizer spread, can be found in the condiment section of large supermarkets.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 125 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.