What tastes better than pizza? Pizza in the back-country after a long day of canoeing.
I first discovered back-country pizza alternatives in the Adirondacks back in my college summers when I led 11-day trips. I 100% brought back to the front-country because who doesn’t like delicious, quick pizza burritos?
They were always a massive hit with the students and really easy to make—a must after miles of canoeing and portaging AND in between patients or after a long work day.
Our favorite was sautéing onions and peppers with pepperoni to stuff in the pockets—SO AMAZING.
- Per serving, this recipe packs 31 g of carbs, 14 g of protein, and 13 g of fat, and 2 g of fiber.
- Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs or have a pre-session carb snack if possible.
- Post-workout: use only 1/4 cup of cheese for a better 3-4:1 ratio of carbs to protein and have post-workout meal within 1-2 hours of your session.
- 1 large tortilla
- 2 tablespoons of tomato sauce (can also do BBQ or ranch)
- ½ cup of shredded mozzarella
- A few tablespoons of toppings (see below for inspo)
- Onions, green onions, mushrooms, tomatoes, fresh garlic, spinach, olives, peppers, broccoli
- Cooked chicken (pro tip: put under the cheese so it doesn’t dry out)
- Sausage (chicken or regular)
- Ham or bacon (turkey or regular)
- Bleu or goat cheese (SO freakin good)
- Dollops of ricotta cheese
- Spices like onion or garlic powder and red pepper flakes
- Spread the sauce on the tortilla leaving a margin at least 1 inch from the edge
- Add cheese and toppings. Avoid overstuffing so you can fold it closed!
- Fold the outer edges in in pairs (right and left and then top and bottom) until you have a pocket
- Place the pocket edges down in a skillet and cook over medium-low heat for 2-3 minutes on each side. The trick is for it to not cook too fast so you can melt the cheese without burning the tortilla. Enjoy!
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram!
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