Back in the summer I made a huge stock pot full of ratatouille and froze it in portions. I didn’t break into the stash until last night, when I defrosted a small bag of ratatouille and drained off the excess liquid. Then I pre-baked a nice rolled-out piece of Vace pizza dough and spread the ratatouille all over. I topped it all with some Wallaby cheese from Keswick Creamery, and baked it all until everything melted together.
It was basically a roasted vegetable pizza, except with the the tomato sauce all mixed in with the vegetables. The eggplant was nice and smoky, and Keswick Creamery’s cheese was delicious as always.