I feel like I’m always “saving” my good clothes – the cute swingy tops and dry clean only dresses and rompers and jeans that fit perfectly – just for the really right time to wear them. As a result, I often find myself out and about in the world, kicking around in ratty leggings (the ones which are thinning in places, oy) and ugly tee shirts because all of the good clothes I own? I’m saving them. Keepin’ em fresh. For when it really counts!
Am I the only one who does this? It’s insane.
Luckily, I’ve decided that our honeymoon – or, more specifically, PARIS – is the right time for a person to dress like she means it. But now I feel like I’m out of practice! I’m fumbling around with this top and those pants and what about these shoes? What goes together, anyway?
HELP. Everyone here is #chic and my only instinct is to choose stripes. Like, all the time. I’m not sure it’s cutting it here on l’Île de la Cité.
At least I can make pizza?
I made this the other night (stateside), when I was short on time and long on asparagus. I bought a ball of dough from Whole Foods and went to town. Spread with herbed goat cheese, crisp asparagus, and tangy artichoke hearts, it was an unexpected and satisfying weeknight dinner. Ben and I polished off half the thing in one sitting, and the leftovers made an excellent cold lunch.
Quick Asparagus & Artichoke Pizza
Ingredients:
- 2 tablespoons olive oil
- 1 lb store-bought pizza dough
- 1/2 cup creamy cheese (like ricotta, goat, or Boursin)
- 1/2 bunch asparagus, tough ends trimmed
- 1 small jar (4-6 oz.) marinated artichoke hearts, drained
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- a pinch of salt and hot red pepper flakes
Directions:
Preheat the oven to 500°F, with a rack in the upper third.
Drizzle a sheet pan with the olive oil and tilt to coat. Use your hands to gently stretch the pizza dough to cover the prepared sheet pan. If it shrinks a lot while you’re working with it and you can’t seem to get it to spread out, let it sit in the fridge for 5-10 minutes before resuming your pressing and stretching. It’ll get there.
Spread the creamy cheese on the pressed out dough. Arrange the asparagus evenly over the pizza, and dot with marinated artichokes. Generously sprinkle the mozzarella and Parmesan cheeses over the vegetables, and top with some salt and hot red pepper flakes, as you like.
Bake the pizza for 18-20 minutes, or until the crust is deeply brown, the asparagus is tender, and the cheese is browned and bubbly.
Allow the pie to cool slightly before slicing into squares and serving hot.