Top side downism

Upside down pizza is, ahem, my own creation. I've decided that I will
make this. And so, to stay true to my resolution, and to not forget what I intend to do, I have preblogged it. This is what long hours of studying and thinking about cycling can do (namely, predispose one to intense and welcome distractibility)... I have been debating the merits of a long slow ride or a shorter slow ride tomorrow. I fully intend to ride slowly. It doesn't usually happen.
What usually happens is that I hit a certain point in a slow ride, let's call it "a hill," and push up my tempo. Then, I become mildly annoyed at how out of breathe I am and I start telling myself, "No, you gotta be able to ride up that hill and keep it going.". And next thing I know I am back at my door after having averaged 20.8 mph for the last hour. I consider that a fast ride. Slow rides are not my forte. So, with that in the background, I have to debate what to eat post ride (to replace the nearly 1000 calories an hour that that pace can burn up)... But I digress (and often).

Layer 1, a melange of toppings. This will begin with something, anything really, sauteed in some olive oil and then mixed with cheese. I'm thinkining a gruyere cheese with bits of thick bacon or thin ham, and onions, peppers and garlic.
So it was 2 pieces of beef bacon, 1 onion, 4 small bell peppers, and 2 cloves of garlic with emmentaler cheese.

Layer 2, sauce. Sauce or sliced tomatoes with a bit of salt and seasonings? I'm thinking the latter...
Wound up being a light tomato sauce more mixed in than layered.

....I think I may go out with my tri-aero bars for a quick and very fast spin tomorrow followed by a long ride on Sunday...

Layer 3, crust. I am gluten free. Not entirely in a gluten will kill me way, but in an I avoid it like cleaning the bathroom way (sometimes necessary, sometimes desirable, but never an ideal use of my time). So, with that in mind, I think I will take some soaked polenta and layer it over the top to form an even crust. I may even stir in an egg so it becomes more of a crust. I will spray oil on the top so it glistens and marginally fries under the hot food warmer lights. Then I will bake it on HOT until it is cooked. Then, i will sprinkle it with Parmesan. Then I will enjoy.
Polenta with some grated Parmesan on top. No egg.

Out of the oven it was delicious, but a bit watery. I sort of expected it to set more as it cooked. In retrospect, I might try that egg in it next time, and I will thicken the polenta (that is, use more of it).


1 onion
Peppers (I used 4 small bell peppers, but one large should work well too)
2 T olive oil.................................... Mix and sauté in a cast iron pan
2 cloves of garlic
2 prices of beef bacon.................. Add to peppers and onions on stove
4 oz cheese.................................. Mix in over heat until melty
Tomato sauce............................... Layered over the cheese and sauteed veg
1/2 C Polenta with salt and pepper, not quite fully cooked






Layer the polenta on top and sprinkle with Parmesan. The polenta is not fully cooked yet so it is more watery and easier to layer. Then throw it in the oven at 350 for 20 minutes. Take it out, let it set for 5-10 minutes and serve.