Ratatouille pizza

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury prosciutto and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.

Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cool.

Featured Saskatchewan Product




Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces.

Cut the onion, eggplant, and mushroom in thin slices.


Cook the vegetables: Place the vegetables on a lined baking sheet. Drizzle the vegetables with oil, and season with salt & pepper. Bake for 12 minutes.


Prepare the toppings: Shred the Italian Prosciutto di Parma in about 3 cm pieces. Pit the black olives and roughly chop them.  Remove the thyme leave from the stem.  Use about 1/2 tsp of thyme.


Assemble & cook the pizza: Drizzle the vegetables with half of the balsamic dressing.

Place the naan bread on the baking sheet. Top each naan bread with pizza sauce, vegetables, and thyme. Cook the pizza for 5 minutes.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes. *Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.


Dress the arugula: In a bowl, place the arugula and the rest of the balsamic dressing. Combine to coat the arugula.


Garnish & serve: Garnish each pizza with arugula, parmesan, black olives and Italian Prosciutto di Parma. Serve. 

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

naan bread









150 gr

300 gr

450 gr


75 gr

150 gr

225 gr


3 gr

6 gr

9 gr

tomato sauce

1/4 cup

1/2 cup

3/4 cup


20 gr

40 gr

60 gr

Italian Prosciutto di Parma

20 gr

40 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

3 tbsp


3 tbsp

1/3 cup

1/2 cup

black olives

30 gr

60 gr

90 gr

GF Pizza crust

1 (GF only)

2 (GF only)

3 (GF only)

Dr. Herrington's Health Fact

Regina Naturopathic

Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
(SLGA): $15.99

A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Price (SLGA): $10.09


  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredient, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, sugar, salt, calcium propionate, mono and diglycerides, potassium sobate, sodium bicarbonate.
  • onion
  • mushroom
  • eggplant
  • thyme
  • arugula
  • Italian Prosciutto di Parma
  • Balsamic dressing: grapeseed oil, balsamic, Dijon mustard, Italian spice blend, sugar, salt.
  • pizza sauce: tomato paste, water, grapeseed oil, Italian spice blend, sugar, salt.
  • parmesan
  • black olives

No dairy adaptation: 

  • Naan bread: Enriched Wheat Flour, Water, Soybean Oil And/or Canola Oil, Salt, Sugar, Baking Powder, Yeast, Dehydrated Granulated Garlic, Calcium Propionate, Potassium Sorbate, Fumaric Acid.
  • Parmesan: Cashew, garlic powder, nutritional yeast.

Note: We cannot guarantee any dish is allergen free. 


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information