Ratatouille Pizza
Yield
1 pizzaPrep
25 minCook
15 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
biscuit baking mix (bisquick)
|
*
|
| ⅓ | cup |
water
very hot |
|
| 1 | cup |
tomato sauce
chunky |
|
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | small |
yellow summer squash
|
*
|
| 1 | cup |
eggplant
cubed |
*
|
| ¼ | teaspoon |
red pepper flakes
crushed, if desired |
|
| 1 ½ | cups |
mozzarella cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
biscuit baking mix (bisquick)
|
*
|
| 79 | ml |
water
very hot |
|
| 237 | ml |
tomato sauce
chunky |
|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 1 | small |
yellow summer squash
|
*
|
| 237 | ml |
eggplant
cubed |
*
|
| 1.3 | ml |
red pepper flakes
crushed, if desired |
|
| 355 | ml |
mozzarella cheese
|
*
|
Directions
Move oven rack to lowest position.
Heat oven to 450℉ (230℃).
Cut squash lengthwise into 4ths, and cut crosswise into slices.
Grease cookie sheet or 12 inch pizza pan.
Mix baking mix and water until soft dough forms.
Press dough into 12 inch circle on cookie sheet or press in pizza pan, using fingers dipped in baking mix; pinch edge to form ½ inch rim.
Spread tomato sauce over dough.
Top with onion, bell pepper, squash and eggplant.
Sprinkle with red pepper and cheese.
Bake 12 to 15 minutes or until crust is golden brown.
