French Style Ricotta & Ratatouille Stuffed Pizza

Instructions

1. 1

   Preheat your oven to 220°C (428°F).

2. 2

   Dice the eggplant, zucchini, red bell pepper, onion, and tomato into small cubes.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until translucent.

4. 4

   Add the eggplant, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

5. 5

   Add the tomato and cook for another 3 minutes. Season with salt and pepper to taste. Remove from heat and let the ratatouille mixture cool slightly.

6. 6

   Roll out the pizza dough on a floured surface into a large circle, about

7. 7

   5 cm thick.

8. 8

   Spread the ricotta cheese evenly over half of the dough, leaving a 2 cm border at the edge.

9. 9

   Spoon the ratatouille mixture over the ricotta. Sprinkle the black olives and half of the chopped fresh basil on top.

10. 10

    Sprinkle the grated Gruyere cheese evenly over the filling.

11. 11

    Fold the other half of the dough over the filling to form a half-moon shape. Pinch the edges to seal tightly.

12. 12

    Transfer the stuffed pizza to a baking sheet lined with parchment paper. Brush the top with the remaining 1 tablespoon of olive oil.

13. 13

    Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.

14. 14

    Remove from the oven and let cool for 5 minutes. Garnish with the remaining fresh basil before slicing and serving.