3 cups plain flour
1 x 7g pkt dried yeast
1/2 tsp salt
1 1/4 cups lukewarm water
1 tbsp olive oil
1 onion, diced
1/4 cup olive oil, extra
1 single clove garlic, peeled and thinly sliced
1 small eggplant, diced
1 red capsicum, seeded and diced
1 tomato, diced
50g shaved salami, cut into strips
2 tbsp grated parmesan cheese
1 bunch rocket, shredded
1 In a large mixing bowl combine the flour, yeast and salt. Make a well in the centre and pour in the water and olive oil. Mix to combine and knead with your hands for about 3 mins to form a soft dough. Return the dough to the mixing bowl and cover with plastic wrap and set aside in a warm place for about an hour- or until the dough has doubled in size.
2 Meanwhile place the onion in a medium sized heavy based saucepan with the extra olive oil. Cook over a moderate heat for 5 mins or until the onion is soft. Add the garlic, eggplant, capsicum and tomato, cover and cook for 15 mins, stirring occasionally. Preheat the oven to 230 deg C.
3 Using your fist punch the dough down and turn onto a lightly floured work surface. Knead the dough for 3 mins or until smooth. Cut the dough into 12 even sized pieces. Flatten each piece into an oval shape roughly 11cm x 8cm. Divide them between baking trays. Spoon the ratatouille onto the pizzettes, scatter with the salami and grated parmesan and bake for 20 mins or until crisp and golden brown. Serve topped with the shredded rocket.