Ratatouille Pizza

I’ve changed my blog theme again. I think I might have theme ADD. That’s one of the reasons I’ve stayed with wordpress.com, it’s incredible easy to change everything. I think I might stick with this one for awhile though. Last time I changed themes I wanted something cleaner, but what I ended up with felt heavy to me. It was just too manly. This is more what I was looking for; clean, light, with a little touch of girly. I like it, and I hope you do too.

In other news, I’ll Have What She’s Having now has a Facebook Page. I realized recently that I had advertised this on Twitter and Stumbled the page, but I never actually told my readers. I’m using it as a forum to share my posts as well as posts from other bloggers that catch my, plus the occasional food news.

And finally the recipe. I saw a photo in the most recent issue of Ricardo Magazine of Ratatouille Pizza and I knew I just had to try it.

This is the perfect time of year to make ratatouille; peppers, zucchinis, and eggplants are all at their peak. It’s great as a side a couple of times but then what? I like to use it as a pasta sauce for baked pasta dishes. Ricardo recommends canning it and using it at a pizza sauce in winter when vegetables are just kind of sad. I obviously couldn’t wait that long. I used his ratatouille  recipe (translated to English below) and some store bought pasta dough as I have yet to master the art of homemade pizza dough. I topped it with cooked Italian sausage and mozzarella.

This was hands down the best pizza I have ever made, and it was better than most delivery pizzas I’ve had too. This recipe is definitely a keeper. The photos I took were all a little out of focus, but I’m sharing anyway because this was just so good.

As this is a magazine recipe I will be submitting it to Magazine Monday. It’s been forever since I did a Magazine Monday Post so for those of you who don’t know, it’s an informal blog event hosted by Ivonne over at Cream Puffs in Venice. Make a magazine recipe, send her the link, and she’ll share it with her readers. Easy peasy.
Ratatouille

  • 1 medium egglant, cut into small cubes
  • 1 large onion, diced
  • 1/2 mushrooms, sliced
  • 2 zucchinis, sliced
  • 1 green pepper, diced
  • 1 can diced tomatoes or 2 cups Italian tomatoes diced
  • 2 sprigs thyme
  • 5-10 basil leaves, chopped
  • olive oil for frying
  • salt and pepper to taste
  1. In a very large pot on medium high, heat about 2 tbsp olive oil. Add the diced eggplant to the pot along with a touch of salt and pepper, brown the eggplant. Once browned, remove the eggplant from the pot and set aside in a large bowl.
  2. In the same pot brown the diced onion, adding more oil if necessary. Once browned add the onion to the eggplant bowl.
  3. Brown the sliced mushroom then add them to the eggplant and onion.
  4. Brown the zucchinis and green pepper, along with some salt and pepper.
  5. Add the tomato to the zucchini and green peppers, followed by the eggplant/onion/mushrooms. Add the time sprigs to the pot then simmer for 30 minutes.
  6. Remove the time sprigs then stir in the fresh basil. Turn off the heat.
Serve as a side dish, pasta sauce or on pizza.
Ratatouille Pizza
  • Pizza dough
  • Ratatouille
  • Italian sausage, sliced and cooked
  • Mozzarella Cheese
  • Basil for garnish
  1. Preheat the oven to 450.
  2. Roll out the pizza dough then place it on a greased and floured baking sheet.
  3. Top with the ratatouille as a sauce, then the sausage and cheese.
  4. Bake until the crust is golden and the cheese is bubbling, about 10 minutes (keep an eye on it!)
  5. Garnish with fresh basil.
Enjoy!