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Ratatouille Pizza

Makes 1 12” pizza


600°F - 900°F

Cook Time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

For the sauce:
2 TBSPs olive oil
1/2 small yellow onion, chopped
2 cloves garlic, minced
1-14oz can whole stewed tomatoes
1-8oz jar roasted red bell pepper
1 sprig rosemary, picked and minced
3 sprigs thyme, picked and minced
Salt and pepper to taste

Yellow squash, very thinly sliced
Roma tomato, very thinly sliced
Japanese eggplant, very thinly sliced
Zucchini, very thinly sliced

Olive oil
Shredded gruyère


For the sauce:
Heat olive oil in a saucepan over medium heat. When shimmering, add onions and garlic, and sauté until the onion is translucent. When ready, add the stewed tomatoes and roasted red bell pepper. Then add the herbs and seasonings. Set aside to cool. Once cooled, put contents of the saucepan into a blender or use an immersion blender to purée. Set aside.

For the pizza assembly:
When ready to assemble, drizzle olive oil onto stretched out pizza dough. Spread sauce. Then generously spread shredded gruyère. Carefully shingle the vegetables on top of the cheese, covering the surface of the pizza. Sprinkle a bit more cheese over the vegetables.

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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