I made a pizza based on a post from Bitten, the NY Times food blog, using this pizza dough recipe from Epicurious.

For the topping I used asparagus, cut into one inch pieces and then sliced in half (as recommended by Bitten), diced red onion, crumbled French feta and Moroccan olives from Sahadi's, and some crumbled, dried rosemary. The combination of flavors was wonderful, but next time I would use more feta and shorten the cooking time a bit, because the crusts were too crackery for me.

I got a wee bit carried away at Sahadi's last Thursday, using up more than half of my weekly food budget. Part of the problem is that just walking into that store makes me swoon with hunger, but also, since most of the food is sold in bulk, it is easy to buy more than you really need. I won't be needing olives for at least 3 months, and I may never need to buy oregano ever again. But the amount of feta I bought, 1/4lb, was just right for the week.