Good Eats: Tortilla Pizza

Whether you’re in training and wondering what you’ll nosh on this Superbowl Sunday or simply looking for a delish post-workout recovery meal, this super simple Greek Tortilla Pizza will fit the bill.

Easy to whip up in a flash, this lean, protein-rich Tortilla Pizza is host to a wealth of nutrient-rich veggies and creamy feta cheese. Designed for athletes, this recipe is culled from the new Racing Weight Cookbook ($24.95) by Matt Fitzgerald and Georgie Fear, RD. This cookbook has a wealth of 100 lean, light recipes that will help athletes hit their ideal weight without compromising performance.

Interestingly, in a recent survey of endurance athletes, 75 percent said they were concerned about their weight. While that may be hard to believe, this focus stems from the idea that leaner athletes—cyclists, runners, and triathletes—are faster athletes. According to author Matt Fitzgerald—also the author of the best-selling The Racing Weight Series weight management program for athletes that introduced six easy steps that help athletes zero in on their fastest weight—leaner athletes waste less energy, burn less oxygen, dissipate heat faster, and even gain more fitness from every workout.

Here, Matt and his co-author Georgie Fear serve up their light, lean post-workout recipe for pizza.

Greek Tortilla Pizza

1 SERVING // 15 MINUTES
Recipe profile:
Vegetarian

1 whole-grain or sprouted-grain tortilla or wrap
½ cup prepared pizza sauce
¼ cup mushrooms, sliced
¼ cup red bell pepper, sliced
¼ cup onion, sliced
2 tablespoons Kalamata olives, sliced
2 tablespoons (1 oz.) feta cheese, crumbled
¼ teaspoon dried oregano (optional)

1 Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.

2 Place tortilla on baking sheet and evenly spread with pizza sauce. Top with mushrooms, peppers, onion, olives, and feta. Bake for 10 minutes.

3 Sprinkle with oregano, if desired, before serving. Cut into slices.

Per serving: 277 calories, 15 g fat, 29 g total carbohydrate, 11 g dietary fiber, 15 g protein

Racing Weight Cookbook

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Erinn Morgan

About

After a 10-year career as an award-winning New York City-based editor launching and redesigning urban, style-driven magazines, Erinn Morgan left her downtown Manhattan digs after September 11th, 2001, in search of a less encumbered, freelance lifestyle. A life-changing, two-year-long trek around the country in a motorhome eventually landed her in Durango, Colo., which she now calls home. Her writing has appeared in numerous— More about this author →