-Okay, so I have a teensy confession to make…I’m not crazy about ratatouille. I like it, don’t love it, but can see why so many people do love it. I love zucchini, eggplant, yellow squash, tomatoes, garlic, fresh herbs…I love them all…I think just not all together.
What I do love about ratatouille and why this one made the list is because of the movie…no really. I love the movie Ratatouille. I mean, is it lame that I watched the movie on my flight to Paris, just last week? I don’t think so. I actually love most Pixar films, but Ratatouille is one of my favorites. I feel like if you love food and cute things you probably love the movie just as much as I do! It’s a fun film with a cute message acknowledging that, “anyone can cook!…and that’s so true!
So today our pizza boat is not only vegetarian friendly, but also a little shout-out to the endearing and culinary inspiring Remy the Rat. I’m currently stuffing my face with buttery croissants, triple-cream cheeses, marzipan, and the list goes on and on, but I think I’ll probably need to plan some sort of ‘build your own pizza boat bar’ sitch when I get back, where my friends can make their own crispy, savory concoctions, while sipping on the copious amounts of champagne I’m bound to bring back with me, and maybe just maybe a little Ratatouille on in the background. Enjoy! xx, Jenny
Ratatouille Style Pizza Boats
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
8 ounces fresh mozzarella, thinly sliced
1/4 red onion, diced and sautéed
1/2 yellow squash, diced and sautéed
1/2 zucchini, diced and sautéed
1/2 cup diced eggplant, sautéed
1/2 cup diced red bell pepper, sautéed
1 1/2 teaspoons minced oregano
1 1/2 teaspoons minced thyme
1 teaspoon minced rosemary
6 leaves fresh basil leaves, torn (optional)
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each boat. Top each with a generous layer of cheese.
3. Top boats with a sprinkle of each remaining ingredient until each boat is loaded and lightly season with pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes. Top with oregano, thyme, rosemary, and torn basil, if using. Cut boats into smaller pieces (if ya want) and serve.