Totally Energized and Potato Pizzas Gluten Free

by Joanne on June 6, 2011

I’m not sure what happened but I had a fair amount of energy Sunday but couldn’t for the life of me muster up enough energy to run the 5K KAC run in Clinton Saturday night. Sometimes you got it, sometimes you don’t.

Sunday morning, Shane whined.  He wanted water.  Gave him water and decided I was wide enough awake to go for a run. Shane and I went for an easy run through the golf course and back again. When we got home, Ted was up and ready to go.  We left Shane at home and went out for 4 miles.  It was a cool morning and just perfect for running.  Total running miles: 12.2 ACCOMPLISHED!

During my run with Shane I thought “what to do with the rest of the day?”  I could suggest 9 holes of golf?  I could suggest a bike ride?  The bike ride won out since FOOD was attached to the end of it.  Ted and I rode 11 miles, ate a delicious breakfast at Creekside and came home to finish with Sunday chores.,

Energized and accomplished.  What a Sunday.

How was yours?

Potato Pizzas

Who knew you could be so creative with a big potato.  Thanks to the Idaho Potato Commish, I found this recipe in an issue of


*I used 1 large potato and it was enough to serve 2 people for lunch


  • 2 TBS extra virgin olive oil, divided
  • 1 large potato sliced into 1/4 inch slices (lengthwise)
  • 1/4 cup mozzarella cheese, shredded
  • 1/3 cup small chopped green pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp sea salt
  • 1 basil leaf, torn into small pieces
  • 1  tsp rosemary leaves, chopped
  • pinch garlic powder
  • *I also added a few pieces of sliced black olives and some chick peas

Preheat oven to 425 F.  Spread 1 TBS olive oil evenly over a foil lined baking sheet. Arrange potato slices on baking sheet and bake about 10 minutes or until golden.


Turn over and bake another 6 minutes.

In the meantime, combine the cheeses, pepper, salt, basil, rosemary, and garlic in a bowl. Toss to combine.

Remove potatoes from oven and spoon mixture over the top.  Return to oven and bake for 5 – 6 minutes.  Let stand 3 minutes before eating.


Add turkey pepperoni slices if you enjoy a little meat with your potatoes.
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  • At 2011.06.06 06:59, Medeja said:

    I like that you added chickpeas.. I would like to try that on pizza 🙂

    • At 2011.06.06 16:04, Joanne said:

      The chickpeas turned out to be an excellent addition.

      • At 2011.06.06 07:25, Marija-The Healthiest Habits said:

        WOW! It’s been long ago since I heard for this simple to prepare, and apparently very tasty recipe. By the way, it also looks amazing. I’ll definitely try this! Thanks for sharing!

        • At 2011.06.06 16:05, Joanne said:


          • At 2011.06.06 17:11, misszippy1 said:

            Your Sunday sounds just about perfect in my book! And the food looks spectacular, as always.

            • At 2011.06.06 23:47, Tammy said:

              I totally love the look of those but I’ll have to take up running if I want to eat them. Yum. Thanks for sharing.

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