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  • Oil 60.0 ml
  • Onion (chopped) 200.0 g
  • Aubergine (de-gorged and cubed) 200.0 g
  • Courgettes (cubed) 200.0 g
  • Assorted peppers (cubed) 200.0 g
  • Garlic (finely chopped) 10.0 g
  • Thyme (fresh) 2.0 g
  1. Preparation:

    • Pre-heat oven to 220 ˚C.
    • Sauté each of the vegetables individually in 15 ml of oil. Lastly, add the garlic. Remove and place into a bowl.
    • Mix all the vegetables together and place back in the pan. Add the Robertsons Veggie Seasoning, thyme and Knorr Professional Tomato Pronto and allow to simmer for 2 minutes.
  2. To Assemble:

    • Place the ratatouille mix on the pizza base, top with mozzarella cheese, cubed halloumi and basil pesto and bake in hot oven for 10 minutes.
  3. Chef's Note:

    • Anything made in a traditional or non-mechanised way is popular, so a pizza made from stoneground wholewheat is destined for success, especially a pizza with delicious toppings like halloumi and basil pesto.