I guess you could say it’s a little more work, when I have a pizza craving, to shred the Manchego instead of using rubbery, pre-shredded mozz from a bag. And it does take a little time and planning to have a bag of those amazing corn tortillas in the refrigerator, the ones who mimic flour tortillas to perfection. And sure, it took an hour or so of my time (start to finish) to complete a hefty batch of spicy olive tapenade. But so what?
Enjoying a gooey, oozing piece of pizza…Yes!
Feeling bloated and lethargic a few hours later…No!
The decent of despair and frustration when the jeans eventually get too tight…I think we all know the answer to that one.
My brief point today is, as I’ve said all along, there’s no magic wand in the form of an herbal formula, exercise gadget, or cellulite remover that’s going to keep off the 185 pounds that I shed through clean eating and DDPYOGA.
This is the Holy Grail of the formerly fat that I searched for and finally found: What it takes is me agreeing to live in awareness of my feelings and emotions coupled with a little garden variety daily management of myself. I do what it takes to have clean food around, make exercise a part of my life like doing the dishes (how’d you to ignore that little task for a few weeks?), and go about living my life. Today, this amazing pizza was part of it. Hope you try and enjoy:
I just made the name up, because the toppings are so Spanish. This pizza was inspired (literally) by what I had available in the fridge plus a craving. It’s quick and fabulous.
2 small corn tortillas (soft)
About a half-cup of olive tapenade (from a specialty store, or homemade)
A hunk of Manchego cheese (a sheep cheese very similar to cheddar)
Toast tortillas in a toaster over for about five minutes, until they’re just crispy but not brown. Remove from oven and leave on the baking tray. Slather each one with three tablespoons or so of tapenade. There should be a generous amount on each tortilla. The next part is personal preference/hunger level. Shred enough cheese to make a nice covering on each tortilla.
Place back in toaster oven and toast on medium heat until cheese bubbles.