First things first: Ponny and I bought a house!!! I’ve mentioned it a couple times already, but it feels a lot more real now that we’re actually starting work on our little fixer. It’s a 1918 bungalow with a brick fireplace, airy kitchen and stunning original features–okay, so that’s just my positive spin on the fact that it still has all original wiring, plumbing and zero hardwired light fixtures. Yikes. Still, I am so, so happy to own a place of our own after living in apartments–at long last I can paint the walls whatever color I want. I can drill holes wherever I feel like it!
We’re planning to spend every spare moment over the next several months bringing the house into the 21st century, which won’t leave much time for cooking. I don’t want to resort to eating fast food every night, so I’ve been brainstorming healthy and satisfying meals that can be thrown together with minimal effort after a long day of home projects. One of my favorites so far is this spring greens pizza–it takes about five minutes to prep, 15 minutes to bake and even less time to devour because it is so tasty.
The pizza has all my favorite farmer’s market greens of the moment: asparagus shaved into thin ribbons, adorable fiddleheads, peppery nasturtium leaves and tender micro greens. They’re piled high on a olive oil base, dotted with chèvre and sprinkled with sea salt and freshly ground pepper. The vegetables bring a wealth of flavors and textures to the pizza and the creaminess of the goat cheese balances the bolder green flavors–it’s one of those meals that’s so simple yet so full of flavor you’re left wondering how so many yummy taste molecules were able to fit into every little bite.