Ratatouille Appetizer Pizza
Ratatouille Appetizer Pizza
Ingredients
- 1 small zucchini
- 1 small yellow summer squash
- 6 tablespoons purchased eggplant meze or eggplant caponata
- 3 pita folds or breads (6 inches in diameter)
- 3 slices red onion, separated into rings
- 2/3 cup crumbled feta cheese
- 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
- Coarse ground pepper, if desired
Directions
- Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
- Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
- Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.
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