Filippo Berio Ratatouille Pizza with Fresh Mozzarella, Garlic Oil, and Fresh Basil
Enjoy a flavorful Ratatouille Pizza topped with fresh mozzarella, garlic oil, and basil from Filippo Berio—perfect in just 30 minutes!
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Cooking tools:
- Pizza peel
- Rolling pin
- Pizza pan
- Grater
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Baking sheet
- Oven
Ingredients
- 1 lb. store-bought pizza dough, divided in thirds, rolled into balls, and dusted with flour
- 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)
- 3 to 4 tbsp Filippo Berio Extra Virgin Olive Oil; more for drizzling
- 1 tbsp minced fresh garlic
- 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
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