Ratatouille pizza

Cut the zucchini, yellow squash, eggplant and tomatoes into 2 mm thick slices and overlap them in a wheel: eggplant, tomato, zucchini, yellow squash, repeated.

Set the tian on the removable cake-pan bottom back in its mold; season with salt, pepper, basil, thyme, bay leaf, crushed garlic and olive oil.

Cover so the steam stays in and cook in the oven for an hour until the vegetables are cooked through.

Cool, then freeze the vegetable tian.

Cook the bell peppers, onions and crushed garlic together about 25 minutes.

Add tomato sauce, season with salt and pepper and cook 10 minutes more.

Pre-cook the pizza dough with some tomato sauce about two minutes.

Spread with the bell pepper mixture, add parmigiano reggiano, and top with the frozen vegetable tian.

Let the tian thaw completely, then finish about three minutes at high temperature, in a pizza oven or a domestic oven.