Veggie pizza with a twist

Potato pizza with red peppers and goat cheese…AKA yum!

I found this recipe while flipping through back issues of Cooking Light in search of Asian-inspired appetizers for our belated Chinese New Year celebration. I quickly set it aside to make sometime soon. Today was the day.

It has a whole-wheat crust and the recipe actually makes enough for two, so you can freeze one for later. I sliced the red potatoes with a mandoline-style slicer I’d bought months ago but never used. It made things quick and easy. The only I’d change is using bottled red peppers next time. Roasting them is just too time-consuming. And a bit messy. The potato-pepper combo turned out to be very filling, especially topped with dollops of goat cheese. And my fave olives — kalamata — are sprinkled over the whole shebang. I’ll definitely be making this pizza again.

On another note, I was flipping channels while on the treadmill today and came across the new VH1 show, Bands Reunited. The featured band for this episode was A Flock of Seagulls. It’s actually a pretty good show if you get the chance to watch. Now, of course, I have “I Ran (So Far Away)” stuck in my head.