Feeling on a roll here lately. New POD going down @pastarianashville
I introduce to you, the Ratatouille Pizza.
Caponata Puree, Garlic, Yellow Squash, Eggplant, Red Pepper, Pecorino, Thyme, and a little Lemon Zest after bake.
I think this pie was more of an artistic thing for me than anything, and I mean, what do you do with 40+ quarts of caponata left over from @foodandwine