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.
- 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
- 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.
- In the same pot brown the diced onion, adding more oil if necessary. Once browned add the onion to the eggplant bowl.
- Brown the sliced mushroom then add them to the eggplant and onion.
- Brown the zucchinis and green pepper, along with some salt and pepper.
- 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.
- Remove the time sprigs then stir in the fresh basil. Turn off the heat.
- Pizza dough
- Italian sausage, sliced and cooked
- Mozzarella Cheese
- Basil for garnish
- Preheat the oven to 450.
- Roll out the pizza dough then place it on a greased and floured baking sheet.
- Top with the ratatouille as a sauce, then the sausage and cheese.
- Bake until the crust is golden and the cheese is bubbling, about 10 minutes (keep an eye on it!)
- Garnish with fresh basil.