I just watched an episode of Giada At Home, and I simultaneously wanted to punch her in the face and eat up all of her food.
That woman gets on my last nerve and I can pinpoint why. She randomly says words with an Italian accent that I am not sure is real. If you have an Italian accent and you want to pronounce "mozzarella" motz-er-ay-ah, that is fine. Go be Italian. Just do it all of the time or none of the time. And don't even get me started on The Barefoot Contessa...
That being said, I cannot wait to try this recipe for Zucchini and Olive Flatbread.
All-purpose flour, for dusting
1 pound pizza dough
1 tablespoon extra-virgin olive oil plus extra, for drizzling
1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 cups (4 ounces) shredded mozzarella
1 cup (2 1/2 ounces) grated Pecorino Romano
1/2 cup pitted sliced black olives
Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
Yum yum yum!