Provençal Ratatouille Pizza

While the classic Provençal dish of ratatouille takes some time to prepare, it’s all worth it for this bright, tasty Neapolitan pizza, topped with what the French like to call "sun vegetables", which are eggplants, zucchinis, peppers and of course, tomatoes. Extremely popular during the warmer months in the south of France, ratatouille is traditionally served as a hearty, comforting stew, but it works wonderfully here on a classic thin, crispy yet chewy Neapolitan crust.

The secret to making a good ratatouille is to cook the vegetables individually first as they often have different cooking times, and then cooking them altogether. Also, ratatouille tastes even better the day after you make it, so make it a day before you plan to eat if you can  Either way, the recipe gives you aa sunny pizza, packed with vitamins and flavor — and if you have any leftovers, save it and serve chilled or heated the next day.


Difficulty

Servings

Four 12-inch, 9-ounce pizzas

Prep Time

30 hours

(includes dough rising time)
Cook Time

45 minutes

By Stéphanie Tresch-Medici

Provençal Ratatouille Pizza

Note

We suggest using a strong flour for this recipe. The strength of flour is indicated with a “W” and you should look for W 280-350. Be sure to prepare the dough 24 to 48 hours in advance of cooking, allowing it to rise slowly in the refrigerator. On the day of cooking, remove from the fridge, form into 4 separate dough balls and let them rest in a covered container for 2 to 4 hours, depending on the outside temperature.

Stéphanie Tresch-Medici

Author and creator of the blog La Fée Stéphanie, Stéphanie Tresch-Medici has been living in Puglia, Italy for 23 years. She shares Mediterranean-inspired healthy, gourmet vegan recipes that feature fresh products and beautiful vegetables.