Pizza at ratatouille
Instructions
Turn on oven to 220 degrees.
Cook the pizza base and when it is golden brown and crispy remove from oven.
Cut the Eggplant into small cubes, spread it on a cutting board and sprinkle with salt.
Let drain for 30 minutes.
Then rinse it and dry it.
Meanwhile, coarsely chopped and separately the onion and bell pepper, slice the courgette, Peel the tomatoes blanched after one minute in boiling water, remove the seeds and water them and cut them into cubes.
In a pan heat the oil fairy, saucepan, add the onion and bell pepper.
After 5 minutes add the other vegetables, cover and leave to stew over medium heat for 20 minutes, stirring often.
Remove from heat, season with salt, pepper and chopped Basil.
Let cool and then spread on pizza already cooled.
Ingredients and dosing for 6 persons
- 1 eggplant
- 1 onion
- 1 red pepper
- 1 courgette
- 6 perini tomatoes ripe
- 1 teaspoon of chopped basil
- 2 tablespoons of olive oil
- 1 basic pizza dough (see recipe)
- Salt
- Pepper