Merciless Time: Zucchini Olive Flatbread

My babies are growing up.  Growing up fast. Fast like Speedy Gonzalez.

I am devastated and heavyhearted.

Why can’t my babies stay squishy-squashy, blubbery, wibbly-wobbly, endearing and uncontaminated forever?   Why will they grow outside the enveloping and secure confines of my bosom and take with them my shattered heart?  Why is time so merciless?  Why can’t the ephemeral, comforting and encompassing scents of freshly bathed baby linger a little longer?

Although their upcoming birthdays’ overwhelmed every fiber of my entity with apprehension and denial, I managed to coordinate a relatively small gathering of our beloved neighborhood tots and parents to celebrate a dual maturation.  Rather than revisit hours worth of baby pictures, thus exacerbating my miserable state, I, instead, concentrated on cooking my unyielding and abysmal love for my children into the party food.

The party came and went.   Fast.  Fast like Speedy Gonzalez.

The girls had an extraordinary good time as they simultaneously moved further and further away from babyhood.  To the great benefit of our guests, I had limited opportunities to beleaguer the transitional moment and wail.  In essence, I’d say the party was a success.

Below is a recipe for a Zucchini and Olive Flatbread I made for the party.

May my babies always be rambunctious, passionate and senseless.  May they always delight in the rapid waddle of a quacking duck.  And may they always cherish moments together, side-by-side, anticipating life’s unexpected behavior and freshly baked chocolate muffins from the oven.

Zucchini and Olive Flatbread

Ingredients:

Pizza dough (can buy from store or local pizza joint)
Handful of pitted Kalamata Olives, sliced
2 Shallots, sliced
¼ cup of Parmigiano-Reggiano
1 zucchini, thinly sliced
1 teaspoon of salt
½ teaspoon of ground black pepper
2 tablespoons of olive oil

Directions:

Turn oven on to 500 degrees.

Sauté your shallots in a little bit of olive oil, until shallots are translucent.  Remove from heat.

Roll our your pizza dough (I like to roll it out to about 12 inches in length, 6 inches in width, and about ¼ of an inch thick, but feel free to roll the dough in any way you like).   Place the zucchini, shallots, olives and Parmigiano-Reggiano over the pizza.  Sprinkle the salt, pepper and olive oil over the pizza.

Place in oven for 12 minutes, or until the crust is brown.  Remove from heat, cool for 10 minutes and enjoy!

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