Sometimes when my phone rings I giggle and giggle and giggle. This is not typical Cowles behavior. A Cowles is supposed to act at least two years older than their age. A Cowles should be the, “biggest girl she knows how to be.” Needless to say, I wasn’t one of those kids with lots of friends. In fact, I was relatively friendless in my early years.
So in fifth grade when Lara Louise and I became friends, it was quite a shock. We wouldn’t fully discover our friendship until high school, because as with all good things, it took time. There was a feeling out process. We spent nights driving through the city like hell of wheels, pulling campaign signs from front yards. There were hours and hours in coffee shops doing homework, whispering about boys, and discussing which color highlighter looked best on our skin under black light (I still think pink).
In the end, I think we gravitated to each other because we were athletes. We understood why a person works until their muscles ache and feet blister, and then keeps going. Perhaps this is why I could be a little girl with her. Why giggling with her wasn’t just okay. It was right. It was safe. It still is.
Now there’s less giggling and more talking about the serious stuff in life like good-looking men who open doors and the flavor profile of food. But even with our big girl lives, there’s always room for laughter, a bubbling smile when we see each other, and an embarrassingly high-pitched squeal when we take each other’s phone calls.
I’m a Cowles. But sometimes with Lara Louise, I giggle and giggle and giggle.
Puff Pastry Pizza
Inspired by the “Creamy spinach, soft egg and Parma ham ‘pizzas’” in Delicious (May 2011)
Originally I was drawn to this grown up pizza because of the baked egg. Currently I’m obsessed with runny yolks. But, it’s also made with one of Lara Louise’s favorite kinds of dough – puff pastry. I don’t think she’ll mind me making this for her one bit.
½ a puff pastry sheet, roughly 10” x 15”
¼ cup pesto sauce
½ small white onion, thinly sliced
¼ cup mascarpone
4 TBS Parmesan cheese, grated
Preheat oven to 425 degrees. Cut the puff pastry sheet in half. Place it on a baking sheet lined with parchment paper. Score a ¼ inch border round the edge of each piece and prick the inside all over with a fork. Spread both sheets with pesto sauce and top with a thin layer of onion slices. Bake in the oven for 12 minutes.
Remove pizzas from oven and reduce to 190 degrees. Make an indention in the middle of each sheet and drop the egg. Scatter dollops of mascarpone over each pizza. Scatter grated Parmesan over each pizza. Return to oven and bake for another 5 minutes or until pastry is golden and the egg has just set. Serve warm.