Filippo Berio Ratatouille Pizza with Fresh Mozzarella, Garlic Oil, and Fresh Basil

Ingredients

• 1 lb. store-bought pizza dough, divided in thirds, rolled into balls, and dusted with flour
• For the topping:
• 4 tbsp Filippo Berio Extra Virgin Olive Oil
• 6 oz. Italian or globe eggplant (skin scored, if you like), cut into ½-inch dice (about 3 cups)
• 1 red bell pepper (about 6 oz.), cored and cut into ½-inch dice (about 1 cup)
• ½ tsp kosher salt; more as needed
• 8 oz. small- or medium-size red and yellow cherry tomatoes, halved
• 1 to 2 tsp balsamic glaze or syrup (optional)
• For the seasoned oil:
• 3 to 4 tbsp Filippo Berio Extra Virgin Olive Oil; more for drizzling
• 1 tbsp minced fresh garlic
• For assembling:
• Coarse cornmeal
• All-purpose flour, for sprinkling
• 6 oz. fresh mozzarella, cut into small pieces
• 2 to 3 tbsp grated Parmigiano-Regianno
• 6 to 8 large basil leaves, thinly sliced