CAN! KNIFE! OPEN!!

Hey Ya’ll!  I am still running on all cylinders, as you all probably can imagine with the exciting week we have going on here.  I am especially excited for today, as we have a glorious FIRST TIME EVER guest poster!  This girl is ON it in the blog scene, and ON it in life.  If you’re there with a joke, she is ready to deliver your punch line.  If you’re needin’ the red sauce (and no, I don’t mean zippy) she is your gal! If you happen to find yourself with a can and no opener, well, you’ll see how she does that later on…

I present to you, the lady, the myth, the legend: Special Agent Sarah Hammel.

Hi! I am Sarah, Whit's secret agent.

So secret that I didn't even know about the foodbuzz publisher blog amazingness Welp, I dropped the ball.  But I did know about Dad popping the question this weekend - and managed NOT to ruin the surprise.   Anyways, since Whit is so busy with being engaged this week, I thought I would help out with a guest post about are latest family dinner. (And let's be honest, who doesn't appreciate a break from my foul humor...)

We decided to give the bride-to-be (BLAHAAAAAHAHA) a break from hosting Sunday dinner, so Jen hosted

 (so we could still watch True Blood and Mad Men ) and I cooked... confession: with some help from Jen and Whit...(that bitch won’t leave the stove!)

Because there has been SO much summer squash this year at Green City Market, I had my eye on a new recipe from a bay area blog I follow, Eat Live Run. Now, a girl can only make so many sauteed veggie recipes and zucchini muffins before she needs a change... and I am not talking about giving up zucchini, I am talking about a different way to eat it (Welp, sorr about that little guy). 

Without further ado, here is an amazing zucchini pizza that will force you going back for seconds! (or fifths…. No one is judging here)

Zucchini Pizza (taken from Jenna at Eat, Live, Run)

Makes one pizza (square, “rustic” or pie shaped)

2 large zucchinis (I used 4 smaller ones)

2 cloves garlic, minced (Don't be shy here, the garlic taste was epic)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

sea salt

pepper

red pepper flakes

pizza dough: either regular or whole wheat.  (Can't beat the $0.99 Whole Wheat ready-to-bake pizza dough at Trader Joes)  (GASP ITS NOT HOMEMADE, shut up we were busy ok?)

Preheat the oven to 500 degrees. Either dust cornmeal on a baking sheet (or pizza stone–even better!) or spray with nonstick spray. Set aside.

Grate the zucchinis and press with paper towels to soak up the liquid. Mix the zucchini with the mozzarella cheese and a dash of salt and pepper. Stir well to combine.

In a small bowl, combine the ricotta cheese and garlic. Season with sea salt and pepper to taste.

Work the pizza dough into whatever shape your heart desires. Spread the ricotta cheese on top and then top with the zucchini mixture. Add some pepper flakes if you like spice in your life. Reduce oven temperature to 450 and bake pizza for about 12 minutes, or until the crust begins to turn golden and the cheese has started to bubble.

Cool, slice and stuff your face.



Now, this entry is not about how we had pasta on the side, with Whit's zippy sauce.. However, we did run into a problem making the sauce.  Jen just moved into her new digs, and realized, umm we don't have a can opener.  Never fear! Knife, Can, Open (and Dad) to the rescue!  It worked! (Seriously, unless you are a fool, don't do this... I would hate for you to email me saying you lost a finger and  are suing me for all 25 cents I have, all because I said this was a good idea...)

Thanks for letting me take over for Ms. Bouche today! Enjoy her sassy posts and amazing meals.

Love,

Whit & Sarah