Ratatouille Puff Pastry Pizza


Another great way to make use of puff pastry is this twist on the great Provençal Ratatouille. You can make it with pretty much any Mediterranean veggies. I’ve used capsicum, eggplant and tomatoes, but by all means feel free to throw on some zucchini or yellow squash.


Prep Time 10 mins | Cooking Time 25 mins | Serves 2


  • 1 sheet puff pastry
  • ½ cup tomato chutney
  • ½ cup tasty cheese
  • 100g (long eggplants), thinly sliced
  • 100g green capsicum, sliced into rings
  • 100g cherry tomatoes, halved
  • ¼ cup flat-leaf parsley, chopped


Top the pizza. Line a square baking tray with baking paper. Place the sheet of pastry on top. Spread the tomato chutney over the surface of the pastry, then top with the cheese, eggplants, capsicum, tomatoes and parsley Bake in a 180ºC oven for 25 minutes, or until pastry is golden brown and vegetables are tender. Serve.

Happy Cooking and Keep Smiling,

Brendon 🙂



10 Comments Add yours

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    1. Thanks very much 🙂


  2. chefceaser says:

    Reblogged this on Chef Ceaser.


  3. ohlidia says:

    That looks utterly delish!


    1. Thanks very much for the kind words Lidia 🙂


  4. Matt says:

    Such as awesome idea! Perfect for using up left over veggies. Thanks for sharing 🙂


    1. Thanks very much Matt, I definitely agree with you. Another combo that I really like is potato and rosemary. What’s your favourite pizza topping?


      1. Matt says:

        I’ve heard potato on pizza is suppose to be amazing. I’m a big fan of the classic tomato, basil and buffalo mozzarella. Also Rocket, feta and olives is a kick arse combo 🙂


        1. It’s just like french fries, but even better. I love a good Margherita also. The rocket combo sounds great 🙂


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