During these upcoming summer months, I love making simple grilled pizzas like these because they keep the oven off and I also think you can get a really nice crispy crust using the grill. Using Flatout’s Thin Crust Artisan pizzas, this recipe becomes ridiculously easy. You could easily make these grilled pizzas on a busy weekday even!
There are only a few tricks to make these grilled pizzas really shine. For starters, you need to be sure to grill the veggies before adding them to the pizzas. The pizzas cook so fast that the veggies would be raw if you just tossed them on. Second, you might be inclined to really pile on the toppings, but trust me when I say more is less! The toppings in the recipe should make six small thin crust pizzas. If you overload them they will lose their crispiness!
Who knows… maybe these little beauties can even find their way to your grill this Memorial Day weekend!
Grilled Ratatouille Pizza
- 1 medium eggplant, halved
- 2 small yellow squash, halved
- 2 small zucchini, halved
- ¼ cup olive oil
- 1 ½ cups pizza sauce
- 1 pound low moisture mozzarella cheese
- 3 ounces Parmesan cheese, grated
- 1 package, 6 crusts Flatout Thin Crust Artisan Pizzas
- Dried oregano
- Scallions, garnish
- Salt and pepper
- Preheat grill to medium-high heat for direct heat grilling. Cut eggplant, zucchini, and squash in half longwise. For the eggplant, also cut off some over the outer skin so both sides of the eggplant are flat. Drizzle veggies liberally with olive oil and season with salt and pepper.
- Grill vegetables over medium-high heat for 3-5 minutes on both sides until the veggies have nice grill marks and are just tender. The eggplant might need a few extra minutes until it’s tender.
- Remove veggies from grill and slice into rounds.
- Make pizzas by laying out thin crust pizzas and top with about 1/4 cup of pizza sauce per pizza. Sprinkle with mozzarella (about 2-3 oz. per pizza) and spread chopped, grilled veggies in an even layer. Finish pizzas with Parmesan, a pinch of dried oregano, and a pinch of salt and pepper.
- Transfer pizzas to a hot grill. Cover and grill for 5-6 minutes until the pizzas are very crispy around the edges and the toppings are bubbling.
- Remove pizzas and let cool for a minute. Then garnish with scallions and serve immediately.
Did you make this recipe?
Grilled Ratatouille Pizza
Like I mentioned in the intro, you have to grill these veggies before you toss them on the pizza. For the initial grilling, keep them in big pieces. I just sliced everything in half longwise. For the eggplant, I also sliced off some of the thick peel so both sides were flat.
Drizzle the veggies with olive oil and season them well with salt and pepper. Then toss them on a hot grill for 3-5 minutes per side until they have nice grill marks and are tender. Ideally, they would still have a little crunch to them. The eggplant will need a bit more time than the zucchini and squash.
Now let’s make some pizzas!
Spread some pizza sauce over your thin crust pizzas and add mozzarella. Then sort of shingle the sliced, grilled veggies on top. Top with Parmesan and dried oregano. Sprinkle with salt and pepper also!
My only tip here is to go relatively light on the cheese and toppings. You don’t want to weigh down the crust too much!
Toss these bad boys back on a hot grill for 5-6 minutes (covered). The crust will get really nice and crispy and the toppings should get bubbly and delicious.
This is the grilled crust that dreams are made of!
The flavors in this grilled ratatouille pizza are really classic but I like the pizza spin on it. Easy to eat while walking around also so these would be great for a casual party.
Make some grilled pizza this summer, people!