Pizza Margherita

Thankfully my cell phone's back to normal now and woke me up in time for my 8:30 spin class. Actually I set it to ring before the sun rose so I could get in some school work time to make for all the procrastinating I've been doing recently. That's right, I was up before the sun rose on a Saturday morning!

Actually it's for the better since I've realized that I need to eat breakfast at least 90 minutes before an intense workout so I won't get an upset stomach. In case you're in need of encouragement to get up early, oatmeal with a spoonful of cocoa and peanut butter does a great job.

After getting my butt kicked by a stationary bike, it was off to the library for a group project meeting. Not before I had my morning coffee and a delicious Luna Bar of course. I was feeling adventurous and very liberally sprinkled my coffee with cinnamon, it was amazing, I'm drinking all my coffee with copious amounts of cinnamon from now on. Did you know that it's supposed to help regulate your blood sugar levels?

I meant to make a short trip to the grocery store afterwards but got distracted and the trip ended up taking three hours. I tried to keep it healthy by snacking on almonds and walnuts but I was definitely famished by the time I got home. I had been craving Pizza Margherita since I was at the store and picked up some fresh basil, so glad I did. This was so delicious I ate the whole pizza in one sitting.

I like my pizza with really thin crust and a whole wheat pita does a great job at being super quick and a good source of proteins and complex carbs. Two things that are very necessary after a long workout.

Buon Appetito,
CollegeBakerGirl

Pizza Margherita
With help from Pizza Margherita
Yield: 1-2 servings

• 1 pita (I like Byblos Whole Wheat)
• 1/4 cup pizza sauce
• 1/4 cup mozzarella
• Handful of fresh basil, stems removed

1. Preset oven to 450F
2. Cover pita with sauce and mozzarella
3. Bake until cheese is melted and 'crust' is crispy (~10min)
4. Sprinkle with fresh basil and serve