Eat Our Feelings: Slumber Party

For recipes, scroll down or visit eatourfeelings.com.

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EPISODES: Sandwich Time (http://ift.tt/1M5Wkr2), Heartbreakers (http://ift.tt/1NdY6mV), Brunch (http://ift.tt/1M5Wkr4), Valentine's Day (http://ift.tt/1NdY7Yi), Cleanse (http://ift.tt/1M5Wn68), Slumber Party (http://ift.tt/1NdY8ez)

RECIPES:

Sasha's Goat Cheese and Ricotta Pizza with Caramelized Onions, Cherries, and Arugula

• 1 pre-baked crust made with almond meal pizza dough (see recipe)

• 3/4 cup goat cheese

• 1/4 cup ricotta

• 1 cup cherries, pitted and halved

• 1 half red onion, thinly sliced

• 1 tbsp honey

• a couple handfuls, fresh arugula

• balsamic vinegar, for drizzling

• olive oil, for drizzling

1.Sautée onions in olive oil, until soft and translucent. Add honey and cook a couple minutes longer, stirring frequently, until onions are fragrant and slightly brown.

2. Combined ricotta and goat cheese, and spread onto pre-baked crust. Top with even layer of onions and cherries. Drizzle with balsamic.

3. Bake for another 15 minutes, or until edges of crust are golden-brown.

4. Top with fresh arugula, drizzle with olive oil, and sprinkle with a pinch of salt.

5. Serve and enjoy!

Emma's BBQ Zucchini, Collard, and Mushroom Pizza

• 1 pre-baked crust made with almond meal pizza dough (see recipe)

• 1 cup, your favorite BBQ sauce

• 3 large collard leaves (or any leafy green of your choice), cut into ribbons

• 1 medium zucchini, sliced

• 1 cup, sliced cremini mushrooms

1.Sautée the 3 vegetables in olive oil and a sprinkle of salt, individually, until they've softened and liquid has cooked off.

2. Evenly spread BBQ sauce over pre-baked crust.

2. Add collards, zucchini, and mushrooms.

3. Bake for another 15 minutes, or until edges of crust are golden-brown.

4. Serve and enjoy!

Almond Meal Pizza Dough

• 1/3 cup flax meal

• 1 cup water

• tsp chopped rosemary

• 4 tbsp cornstarch (or other starch)

• 1 tbsp baking powder

• 1 tsp salt

• 1 tbsp olive oil

• 1/2 cup cooked and mashed parsnip

1. Preheat oven to 400. In medium bowl, whisk together flax meal and water. Let sit for a few minutes until thick. In a large bowl, whisk together dry ingredients and rosemary. Add oil and mashed parsnip to flax mixture, and stir until incorporated.

2. Add wet into dry, and stir until combined.

3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y'all!)

4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!)

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EPISODE CREDITS:

Written and Cooked by

Emma Jane Gonzalez

Sasha Winters

Directed by

Dylan Marron

Director of Photography

David William Turner

Executive Producer

Doug Anderson

Directeur de Cuisine

Megan Stein

Cast

Sasha Sasha Winters

Emma Emma Jane Gonzalez

Jordyn Janna Emig

Kate Ruibo Qian

Vicky Ashley Brooke Roberts

Producers

Mike Dean

Brian Diliberto

Michele Friesz

Tate Garibyan

Karl Halpert

Maureen McGinn

Erik Rydholm

Brent Spechler

Rubyn Wasserman

Morgan Winters

Production Manager

Rubyn Wasserman

Production Coordinator

Kate Behm

First Assistant Director

Mike Dean

Gaffers

Todd Oravic

Ryan Wood

Second Camera

Brandon Jones

Sound

Doug Anderson

Edited by

Pinar Comezoglu

Adam Goldman

Sasha Winters

Original Music by

Chris Rubeo

Colorist

David William Turner

These Credits (design)

Brian Fabry Dorsam

Special Thanks

William Cooksley

Kate Fogler

Andrew Kluger

Joe Lanza

Abby Rosebrock

Diane & Tony Turner

Daily Press Coffee

Pine Box Rock Shop

This episode was made possible by the generous donations

of more than 300 Kickstarter backers. Thank you!

Visit eatourfeelings.com for more recipes and videos!

Cast: Eat Our Feelings

Tags: slumber party, pizza, cooking, food, vegetarian, vegan, comedy, funny, nyc, brooklyn, 90s and girl talk