Ratatouille Appetizer Pizza

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Eggplant meze (meh-ZAY), an appetizer spread, can be found in the condiment section of large supermarkets.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
Calories from Fat
20
% Daily Value
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.