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.
