It's National Lobster Day! To celebrate I sang and danced to the classic B52's tune Rock Lobster (seriously, I did "Down! Down!" I know total goober) and this was lunch...
Shelly's Lobster Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with storebought Bruschetta Sauce (near the fresh pasta section), Langostino Lobster Meat (Trader Joe's - freezer section), Mozzarella and Provolone Cheese and a sprinkle of Italian seasoning.
I sauteed the langostino a bit with some fresh chopped garlic before putting it on the pizza. Mmmm like lobster scampi.
The Eggface Pizza Porn Gallery
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, BBQ sauce, hummus, ricotta cheese, (peanut butter or ricotta for dessert pizzas ), whatever.) Put a slice of cheese on top of the sauce and then I add 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.
How much is a serving?
The answer is: serving size can vary. What I eat as an almost 4 year weight loss surgery post-op is a very different amount than a 3 month, 6 month, post-op. For me if the toppings are protein dense like the Philly Cheese Steak Tortilla Pizza or Meatball or Chicken then I eat 2 wedges and call it a day. If they are lighter just cheeses, veggies or pepperoni. I can eat the whole pizza but remember these are 6" fajita size tortilla (not typical size tortillas) If it's lighter toppings and I'm having a scoop of bean salad or a green salad with it I eat 2 wedges.
My standard line when it comes to portion size is: go with what your medical posse recommends.
What's the nutritional value on (insert Eggface recipe)?
I don't put the nutritional info on my recipes because frankly that can vary so widely. I use full fat cheeses (the good stuff) others may use low fat or (horror) non fat, the % fat on beef, differences in packaged products, brands of protein, etc. will change the info dramatically. What I do when I need to find the nut info is go to a site like fitday.com type in each individual ingredient, that will give you the calorie count, carbohydrate grams, protein grams, and fat gram totals and divide those by the # of servings I get from the dish. It's not exact but it's close enough for me.
FYI: I eat full fat (cheese, mayo, butter, olive oil, etc.) Fat = flavor. I eat it in moderation (thanks to my pouch) if I ate Reduced Fat or Fat Free (aka nuclear waste) I wouldn't be satisfied and in an hour I'd be thinking about my next meal. I eat yummy, lip smacking stuff so I never feel like I'm on a diet or suffering in my new life.
I also eat regular condiments if you dump easily look for a low or no sugar alternative. I just don't slather and I don't have a problem. The above Lobster Tortilla Pizza has 1 Tablespoon of Bruschetta Sauce on it. You'd be surprised how far 1 Tablespoon can go. I get the yummy taste I know and love without the fear of a visit to Dump City, USA.
Where do you get the Mission Carb Balance Whole Wheat Fajita Size Tortillas?
I get mine at Albertson's, Vons, Winco. If you don't have those stores near you contact the Mission Tortilla web site. Here's another "crust" option.
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