rataouille_style_pizza_boats_1 ratatouille_pizza_Boats_ingredients marinara_sauce mozzarella ratatouille_pizza_Boats ratatouille_style_pizza_Bots_recipe -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
Makes 6

Ingredients:
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)

Directions:
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.

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Ratatouille Style Pizza Boats

September 18, 2014  /   /   //  2 Comments

bell_pepper_pesto_chicken_pizza chicken_pesto_pizza_boat_ingredients crumbled_feta pesto chicken_bell_pepper_pizza_boats_pre_bake chicken_pesto_pizza_1 I really hope all of you are loving pizza boat week as much as we are! As we get ready for autumn and all it’s chilly glory, we get more excited about comfort foods like this. Today we have a pizza boat recipe that doesn’t use a tomato sauce, but uses pesto sauce instead. Although I love to make fresh pesto, even if it’s just for a quick schmear onto a pizza boat, you can totally buy a fresh pesto from your local market to save on time and energy.

I’ve had this combination of flavors with the chicken, roasted red bell peppers, pesto, and feta in a Panini and love it. The sweet and smoky peppers with the fresh pesto and salty feta just balance together so nicely that I thought it would be fun to stick them onto one of our pizza boats. I like that this Chicken Bell Pepper and Pesto Pizza Boats variation also gives us a little break from a tomato sauce base. I think the fresh pesto really makes this simple pizza boat something a little special.

We only have a couple days left of pizza boat week and hope you guys are getting an itch to hop (okay fine, maybe just walk) into the kitchen and make your own super simple and delicious variations! Enjoy! xx, Jenny

Chicken Roasted Red Bell Pepper and Pesto Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups pesto sauce
4 ounces crumbled feta
4 ounces cooked and diced chicken breast
1/2 cup thinly sliced roasted red peppers
1 tablespoon minced oregano

Directions:
1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of pesto sauce over each boat. Top each with a generous sprinkle of cheese.
3. Top boats with a few 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 a sprinkle of oregano. Cut boats into smaller pieces (if ya want) and serve.

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Chicken Bell Pepper and Pesto Pizza Boats

September 17, 2014  /   /   //  1 Comment

Proscuitto_Fig_red_onipon_Pizza_Boats_2 fig_proscuitto_carmelized_red_onion_pizza_boats goat_Cheese marinara_sauce proscuitto_fig_pizza_pre_bake fig_proscuitto_pizza I have a pretty big obsession with figs. I think I am lucky that they are super seasonal, because I feel like there is a large chance that I would overdose and just be not into them anymore, and that would be really sad. I pretty much make these four recipes we already have on the site every time figs are in season, so this is just a natural and delicious addition. I am a big advocate of figs on pizza, and if you have never tried it do it RIGHT THIS MINUTE! You will not regret it and it will be like opening a new world of greatness to your mouth. You’re welcome.
♥ Teri

Prosciutto Fig and Caramelized Red Onion Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
4 ounces crumbled goat cheese
4 ounces thinly sliced prosciutto
5 mission or brown turkey figs, quartered
1/2 red onion, thinly sliced and caramelized
1 teaspoon fresh thyme

Directions:
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 sprinkle of cheese.
3. Top boats with a few 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 fresh thyme. Cut boats into smaller pieces (if ya want) and serve.

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Prosciutto Fig and Red Onion Pizza Boats

September 16, 2014  /   /   //  8 Comments

corn_sauteed_leek_Pizza_Boats Corn_Leek_Pizza_Boats_Ingredients Marinara_Sauce mozarella_1 Baguettes_2 corn_leek_pizza_Boats_pre_cooked_1 Corn_leek_pizza_1 Hi Guys! This week we have another recipe redressed happening and I’m super excited, because we’re making simple and nostalgic Pizza Boats (or French bread pizzas, for the sophisticated)!! Do you guys remember eating these growing up?! This used to be one of my favorite dishes to eat as a kid. I love the crunchy crust and still to this day, I think pizza boats are way more fun then regular pizza.

When I was growing up I used to be pretty basic when it came to my pizza boats; I was really just a plain cheese or pepperoni type of girl. These days I love all types of cheeses, sauces, meats, and veg. on my pizzas and one of my favorite combinations is this simple corn, and sautéed leek pizza boat! It’s a simple but delicious combination of flavors and it’s a great way to add corn to yet another dish before the season officially ends and the abundance of sweet, delicious corn disappears for the year.

Not only are pizza boats quick and easy to put together, but there are also endless topping combinations, and you can customize them with your favorite toppings. Plus, these hold really well and are easily transportable which makes them great work or school lunches; they’re great for picnics too!

We’re excited to show you guys some of our favorite pizza boat combinations this week and hope it brings a little childhood nostalgia back. We would really love to hear what some of your favorite pizza and pizza boat toppings were or are. Enjoy! xx, Jenny

Corn and Sautéed Leek Pizza Boats
Makes 6

Ingredients:
1 French (or sourdough) baguette, sliced in half crosswise and then each half into thirds
1 1/2 cups marinara sauce
4 ounces fresh mozzarella, thinly sliced
2/3 cup corn (about 1 small ear) roasted corn
1 leek (white part only), thinly sliced and sautéed

Directions:
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 sprinkle of cheese.
3. Top with a sprinkle of each remaining ingredients, evenly over each boat, 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. Cut boats into smaller pieces (if ya want) and serve.

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Corn and Sautéed Leek Pizza Boats

September 15, 2014  /   /   //  7 Comments