Friday, June 19, 2009

Greek Tortilla Pizza & RIP

Let the olive fun begin...

Shelly's Greek Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Hummus, Grilled Zucchini, Kalamata Olives, Feta Cheese and Greek Seasoning.

How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with grated parmesan if desired. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.

Some Tortilla Pizza FAQ's

More Eggface Pizza Porn:

I had 2 slices of this yummy Tortilla Pizza for lunch yesterday and a Banana Protein Mochacchino - my Starbuck's knock-off Vivanno. As I was making my shake my blender made a horrid sound... it was kind of like a moose giving birth and then black grease shot out the bottom. I saved my shake but my beloved Beehive Blender was toast. Errr $$$ I can't live without a blender but I can't really complain we had 15+ great years together that Beehive & me. Thank you for all those pre-op Margaritas and Mudslides you were the life of many parties and for the Protein Shakes and Protein Souffles as a postie. RIP you will be missed.


Laurie Cags said...

Please tell your readers to help people with diabetes using carb restriction by signing the Metabolism Society's petition to the NIH. Here's the link:

Thank so much!

Susan Dodia said...

Shelley, I am scheduled for the bypass surgery on August 4. I really love to cook so I am encouraged by how you have continued cooking and invented recipes after your surgery. I am curious about sugar free products and sugar alcohols. The sugar free products seem to work fine for most people, but have you had any problems with maltitol?

Michelle "Shelly" said...

Susan, Best wishes in your surgery! So glad you are enjoying the blog.

I don't really have issues with sugar alcohols but you know I don't eat a ton in one sitting either... example Sugar Free Candy I'd eat one maybe maybe 2. I don't eat anything as a post-op to excess. Partly because I can't (capacity wise) and partly my post op philosophy to be satisfied with tastes.

In my reading I understand the source of malitol (wheat vs. corn) makes a difference too. If a product I use contains it I look for one derived from wheat.

Hope this helps,

Toni - BTV said...

Shelley my girl,

What is it gonna take for you to put out a cook book? What can we as a community do to help cause you have, hands down..the best recipes EVER!!!!!

Connie said...

I'm sorry for your loss. :<


Anonymous said...

Gee, first MM's toaster, now your blender. Revenge of the kitchen appliances?

tailynn said...

This weekend our mixer, coffee grinder and waffle maker decided to go (you know how they say things go in threes). The best part they all went while I was trying to make breakfast for my in-laws. Mixer had a short, and the other two well my husband dropped the grinder and I dropped the waffle iron. They just don't make things like they used to they both shattered into a million pieces.