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!

Pizza Pizza

The summer-like weather this weekend is making me crave fresh summer veggies, but there are no fresh veggies out there at the moment. It’s like the weather is teasing me. I managed to find plum tomatoes and zucchini that looked pretty good, although who knows where they came from. What to do with them? Pizza of course. I’ve never made my own pizza dough before, but Martha makes it sound pretty easy. I made a quarter of the recipe, since 4 pizzas is probably a little too much for me.

Pizza Dough

  • 1 1/2 cups flour
  • 3/4 tsp dry active yeast
  • 1 tsp salt
  • 1/2 cup warm water
  • 1 tbsp olive oil

Toppings

  • 1 leak, sliced (white and light green parts only)
  • 1 tbsp butter or olive oil
  • 50 g goat cheese
  • 1 tsp oregano
  • 1 zucchini, sliced
  • 3 plum tomatoes
  • 1/4 cup parmesan
  • salt and pepper to taste

Directions

Dough

1. Combine dry ingredients in a bowl (including yeast)

2. Add water and olive oil

3. Mix ingredients together until they form a ball ( there will be some flour-ey bits that won’t combine)

4. Turn dough out onto a light floured surface, with your hands push all ingredients into a well-formed ball.

5. Knead the dough for 1 or 2 minutes

6. Lightly oil the bowl, and return the dough to it. Cover and let sit for 2 hours, until dough has doubled in size.

7. After the 2 hours are done, punch down the dough. (Punching down dough is very good for stress reduction)

8. Roll out dough until about 1 cm thick.

9. Transfer to a baking sheet.

Toppings

1. While the dough is rising, saute the leaks in the butter or oil. Let cool.

2. Once the dough is rolled out, spread the goat cheese on the dough leaving a one inch edge.

3. Spread sautéed leaks on the dough.

4. Sprinkle oregano.

5. Place the tomato and zucchini on the pizza.

7. Sprinkle with salt, pepper and parmesan.

8. Preheat oven to 450.

9. Bake pizza for 10 to 15 minutes.

10. Enjoy!


Things I learned while making this pizza: 1, Pizza dough is very easy to make. 2, My oven needs to be cleaned. 3, My smoke detectors don’t work.