While the classic Provençal dish of ratatouille some time to prepare, it is so worth it for this bright and tasty Neapolitan pizza topped with what the French like to call "sun vegetables": 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, soft and comforting stew, but works just as well here on a classic Neapolitan dough that’s thin with a chewy yet crisp crust.
The secret to making a good ratatouille is to cook the vegetables separately as they may have different cooking times, and then cooking them altogether. Another secret? Ratatouille tastes even better the day after you make it, so if you can, make it a day before you plan to eat. The result will be a sunny pizza full of vitamins and flavor, and if you have any leftovers, you can save it and serve either chilled or heated.
