Let’s start with four basic things that are needed for any pizza.
When you try to prepare your best pizza, fresh ingredients must be chosen as opposed to canned, frozen or precooked ingredients. You wouldn’t think of using canned mushrooms on a thin pizza or frozen spinach if you could find fresh ones. Ratatouille pizza is a distinct exception to the rule. The main difference is that the ingredients are cooked before adding to the pizza, and as a result, there is no need for sauce. The ratatouille is its own topping and sauce in one.
- One large handful of chopped fresh basil
- 4 cloves fresh garlic
- 2 small zucchini
- 1 small firm eggplant
- 1 medium green bell pepper
- 10 medium tomatoes (Fresh)
- 2 Tbsp. tomato paste
- Olive Oil
- 1 medium yellow onion
- Cut eggplant into 1-inch dice. You have to use your good judgment in regards to the skin on the eggplant. If you have a young, firm, smooth eggplant, you may not need to peel the skin. However, just like the potato, if the eggplant is tough, old, or has blemished skin, you should definitely peel it.
- Toss garlic and the diced eggplant in a large mixing bowl with just enough oil to cover the eggplant.
- Keep on baking sheet and place into a medium oven (325 F) for about 35 minutes or until the eggplant has softened. The eggplant takes longer to get ready than the other stuff, and that’s why it gets the head start in the oven.
- While the eggplant is getting ready, mix up all the other chopped ingredients and stir with olive oil. Place the veg mixture in a large casserole.
- When the eggplant is softened, stir it into the casserole with all the other vegetables, cover, and return back to the oven for about forty minutes. You should now have enough ratatouille to make a 16 inch round, thin style pizza.
- To complete the thin style pizza, all you have to do now is add a sprinkle of Parmesan and then some mozzarella. The thin pizza should go into a hot 450-degree oven for twenty minutes or until the cheese is bubbly and begins to turn golden brown.