My new blog crush is Eat, Live, Run. Â It’s author is Jenna, a food writer that’s been to culinary school, and is a relatively recent Southern transplant into Foodie-Wino Paradise (a.k.a. the San Francisco Bay area and adjacent Wine Country). Â So since she writes about food and wine (two of my favorite things) and she lives in one of my favorite regions on the planet, I absolutely ADORE her blog.
A couple weeks ago she posted a recipe for “Cheesy Zucchini Pizza That Will Rock Your Face.” Â It looked beautiful and super easy so I knew I had to give it a try.
First step was to pour myself a glass of wine. Â What? It’s in the recipe. Â No, seriously. Â It is. Click the link above to check it out for yourself. Â Jenna specifically says “First, you must drink wine.” Â Ok. Â I’m in!
Tonight’s vintage of choice is the 2008 Estancia Pinot Noir. Â Look for an Uncorked! on that later this week.
In addition to sipping a nice glass of Pinot Noir, the process includes grating the zucchini… (See. Â Got the wine.)
mixing the “sauce” andÂ toppings (with wine in tow)…
rolling out the pizza dough (not pictured, but the wine is present)…
putting it all together (wine still in the foreground)…
and baking it up. Â Doesn’t that look SUPERB?
Jenna’s recipe did not call for it but since it’s National Goat Cheese Month, and goat cheese makes everything better, I sprinkled a little on top of mine. Mmmmm!!! Yum, yum, yum, yum, yum!!!
Regarding forming the crust, Jenna commented “I lack talent in the pizza dough throwing competition, so my crusts always end up looking a bit rustic, if you will.” Â Well, tonight’s cheesy zucchini goodness is only my second attempt at making a homemade pizza, and in neither of these instances have I attempted to actually throw the dough. Â I have a relatively new house with lovely (read CLEAN) painted ceilings and I prefer to keep it that way. Â So, I used a rolling pin and my hands (I’m assuming that’s kosher in the pizza making world) and worked it into not really a circle, not really a square, not really a rectangle kind of shape. Â It was sort of like a wonky parallelagram.
So Â Jenna, if yours is “rustic” then mine is down right artisan! But like she said, “Ain’t no thang.” Â It tasted good anyway! Â In fact, it was FAB-U-LOUS! Â I cut it into big ole “rustic” pieces and plated it up with a lovely little salad (topped with little clumps of goat cheese, of course).
The Beer Guy was even quite taken with it and, believe me, he is not a veggisaurus by any stretch of the imagination. Â True to form, though, he did suggest that it would be “even better” with sausage!
Jenna promised that this was a “Cheesy Zucchini Pizza That Will Rock Your Face,” and I’m not going to lie to you, people. Â It did. Â It rocked my face! Check out Jenna’s blog for the full recipe and see for yourself.