staying hungry : 5 minute flatbread pizza

On Monday, I had a plan.

I was going to roast the sweet potato I'd been hoarding for weeks, go for a run, and come home to a baked sweet potato dinner.

It sounded so nice.

Except for when I pulled the sweet potato out of the cupboard, I saw that it had started to sprout a few eyes. And I'm never sure where the jury lands on the usage of potatoes that have begun to sprout new growth but I decided that the jury was on my side on this one, the side that wanted a baked sweet potato for dinner. So I just cut off any obvious abnormalities and roasted as usual.

It seemed like such a prudent idea until I cut it open an hour later to find that it wasn't just sprouting new growth on the outside...there was a party going on inside, too. And not a party I wanted to invite into my stomach.

So I was faced with the eternal question: do I default to cereal because it's 7pm and I'm hungry or actually make an effort to make dinner?

Cereal almost always wins. But this time I remembered I bought flatbread over the weekend so I decided to whip up a 5 minute pizza instead. This pizza exceeded all of my expectations...and not only because it was the second runner up to the highly anticipated sweet potato and I was crossing over the line from hungry to desperate so my expectations were low to begin with. It was actually so good I made it again the following night to a similarly positive reception.

And so good that I ate the two end pieces before taking the picture. Oops.

It was made in a flash of what's-within-reach decisions: tomato paste with olive oil and seasonings in lieu of actual sauce, spinach and arugula, two slices of thin cheddar and monterey jack cheese, and sheep's milk feta. All on top of a flatout multigrain flatbread baked in a 425 degree oven for 5 minutes.

Boom.

This one's a keeper for sure.