Ingredients

• 3 cups (390g) plain flour
• 7g pkt dried yeast
• 1/2 teaspoon salt
• 1 1/4 cups (310ml) lukewarm water
• 1 tablespoon olive oil
• 1 onion, diced
• 1/4 cup (60ml) olive oil, extra
• 1 single clove garlic, peeled and sliced
• 1 small eggplant, diced
• 1 red capsicum, seeded and diced
• 1 tomato, diced
• 50g shaved salami, cut into strips
• 2 tablespoons grated parmesan cheese
• 1 bunch rocket, shredded

Method

• Step 1 In a large mixing bowl combine flour, yeast and salt. Make a well in the centre and pour in water and olive oil. Mix to combine and knead for about 3 mins to form a soft dough. Return dough to the bowl, cover with plastic wrap and set aside in a warm place for about 1 hour or until it has doubled in size.
• Step 2 Meanwhile, put onion in a heavy based saucepan with olive oil. Cook over medium heat for 5 mins or until soft. Add garlic, eggplant, capsicum and tomato, cover and cook for 15 mins, stirring occasionally. Preheat oven to 230°C.
• Step 3 Using your fist, punch dough down and turn onto a lightly floured surface. Knead for 3 mins until smooth. Flatten to fit a 36cm x 26cm tray. Spoon ratatouille on top, scatter with salami and parmesan and bake for about 30 mins or until crisp and golden brown. Serve topped with shredded rocket.