Ratatouille Flatbread Pizza

Prep: 20 minutes Cook: 40 minutes

Serves:1-2

By Vicki Brett-Gach
Vicki is a graduate of Dr. McDougall's Starch Solution Certification Course. She is also Forks Over Knives Plant-Based Certified, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team.

Ingredients

  • 1 1/2 cups ratatouille
  • 1 1/2 cups mashed potatoes
  • 2 sprouted whole-grain tortillas (such as Ezekiel)
  • fresh basil
  • Ratatouille:
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 zucchinis, quartered lengthwise, and thinly sliced
  • 1 red bell pepper, chopped
  • 1 can diced tomatoes
  • 1 tsp herbes de Provence OR Italian seasoning
  • salt and black pepper
  • Mashed Potatoes:
  • 2 Yukon Gold potatoes
  • non-dairy milk
  • dash onion powder
  • salt and black pepper

Directions

Preheat oven (or toaster oven) to 400 degrees.

Place whole grain tortillas or flatbreads onto a baking sheet. Slather with a thick layer of mashed potatoes.

Top the potatoes with the ratatouille, and sprinkle fresh basil over the ratatouille. Bake flatbread pizzas for approximately 10 to 12 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling. Remove from oven, and serve hot.

Ratatouille:
To make the ratatouille, in a large hot skillet, add onions and saute for about 5 minutes, or until they begin to brown. Add a bit of water to avoid sticking to the pan.

Once the onions begin to brown, add the garlic. Continue to cook for a minute or less. Then stir in the zucchini and bell peppers. Mix in the tomatoes, add the seasonings, and toss gently to combine. Cover and allow all of the vegetables to steam together until almost tender. Then remove cover, and continue to simmer for a few more minutes, until all of the vegetables are tender, and the liquid in the pan has reduced nicely. Serve immediately, or set aside to use over Ratatouille Flatbread Pizza.

Mashed Potatoes:
To make the mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with non-dairy milk and seasonings, to taste. Serve hot, or set aside to use over Ratatouille Flatbread Pizza.