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
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
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.