Ratatouille Pizza Pi

A dull ratatouille is such a letdown. Don’t just make ratatouille, make outstanding ratatouille. And there is a winning strategy for this. It is, quite simply, to brown (read caramelize) each of the veggie groups separately, and then combine only at the end to meld and infuse flavors. Because of the varying water contents of the different vegetables used, adding all of them together in the pot at once can only end in tears.  Dull, boiled, and very uninspired.

So get a competent crust platform - there are many great ones ready in the store, or go ahead and make your own. And make one of the best pizza pi’s (oh sorry, pies) possible, on pi-day, 3-14!
1 recipe ratatouille
2 pizza crusts, fresh or prepared
1 lb fresh mozzarella cheese, sliced

Prepare ratatouille, ideally the day before.

Preheat oven to 450F. Bring ratatouille to room temperature. Prepare the pizza pi crusts by rolling out, or unwrapping pre-baked crust. Spread ratatouille evenly about the crusts. Top with mozzarella cheese, distributed evenly. Sprinkle with fresh herbs if desired. Depending on your pi crusts, you may or may not have leftover ratatouille. If you do, use wisely, for example with eggs the next morning!

Bake for about 15 minutes, until cheese is melted and bubbly and just beginning to brown.

Remove from oven, slice and serve. Serves 4-6.