Ratatouille Pizza

This ratatouille pizza puts classic Provencal vegetables on a quick homemade crust made from baking mix and hot water. Eggplant, yellow summer squash, green bell pepper, and red onion pile on top of tomato sauce and get buried under melted mozzarella.

The Bisquick crust is a shortcut that actually works well here. Hot water activates the mix into a soft, pliable dough you press into shape with your fingers. Dipping your fingers in extra baking mix prevents sticking. Pinch up a half-inch rim to hold the sauce and toppings in place.

Baking on the lowest oven rack at high heat gives you a crisp bottom crust. The intense heat from below crisps the base while the toppings roast from the ambient heat above. If the crust is soft on the bottom, the whole pizza feels soggy no matter how good the toppings are.

The raw vegetables go on uncooked and soften during the short bake. They keep some bite, which is what you want for a ratatouille-style topping.

Pro Tips

• Cut the squash and eggplant into thin, uniform pieces so they cook through in 12 to 15 minutes.
• Don’t overload the toppings. A single layer of vegetables bakes evenly. Piling them deep traps moisture and steams instead of roasts.
• A pinch of red pepper flakes before baking adds subtle heat that complements the sweet vegetables.

Variations

• Add sliced zucchini alongside the yellow squash for a more colorful, traditional ratatouille mix.
• Scatter crumbled goat cheese or feta over the top after baking for a tangy, creamy contrast.
• Drizzle with basil pesto after slicing for a fresh, herby finish.