Pumpkin, chorizo and goat cheese pizza

'Tis the season for pumpkin. Yesterday I decided to try making pizza with pumpkin, chorizo and goat cheese for us for dinner.

I had pumpkin pizza at Iggies a couple of years ago and I remember that it was awesome.
I used Trader Joe's whole wheat dough (next time I think I'll attempt to make my own as the wheat flavor was bit too strong), a can of organic pumpkin, one link of smoked chorizo (from Wegmans) and goat cheese.

In the November issue of Real Simple that came in the mail yesterday, there was an awesome recipe for roasted Brussels sprouts with lemon (I didn't add garlic or butter as the recipe called for, but did add the lemon juice, bread crumbs, olive oil, salt and pepper). The Brussels sprouts were a nice side dish with the pizza. Having had Brussels sprouts prepared this way before, this is my favorite way to eat them!

I thought the pizza was awesome, but James and I agreed that it could use a little something extra - something with more of a kick, perhaps, or omit the goat cheese to make the dish a bit less creamy. I'm looking forward to tweaking this recipe and making it again - soon.

Since it's the season for pumpkin this and pumpkin that, I've been perusing recipes with pumpkin. I just found a recipe for Smitten Kitchen pumpkin cinnamon rolls - I will have to try making these soon!

Safety first

More than five years ago I decided to start running and I have known about Road ID for at least three years. It has taken me years, but I just purchased one for my own safety.

Now that I've made the leap, I can't believe that I did not make this purchase years ago. It seems silly.

I'm looking forward to receiving the package in the mail, strapping my runner ID onto my wrist and hitting the road for my next run with peace of mind.