There’s so much savory goodness in every bite of this sage chorizo sweet potato naan pizza. With a creamy ricotta base and a sharp parmesan topping, it’s pizza heaven!
Yesterday morning, I woke my ass up way earlier than should be allowed on a Sunday, put on a bathing suit, sweat pants and a hoodie and drove myself to the gym to get submerged in a tepid tank of water in an RV out back while simulating drowning all for the sake of finding out what my body fat is.
3 things were learned from this whole experience:
- our bodies have a strong ass desire to stay alive (as evidenced by almost breathing in through my nose out of sheer instinct/will to live while simultaneously trying to breathe out as much air through my mouth).
- you don’t want to think about how many other mostly naked bodies were in the tub before you because you’ll be highly grossed out and start imagining all the diseases you might be contracting while trying to purposely drown yourself.
- hard work, a lot of food sacrifices and consistency pay the eff off.
There are a few different methods out there to measure body fat and they’re not comparable to one another but hydrostatic testing (water submersion) is highly accurate for what it does and being that it’s what is available in my area and what I plan to use moving forward to track change over time, it made the most sense for me to do and get a baseline.
After 3 months of nutrition coaching with Renaissance Periodization and 6 days out from the end of my cut cycle with them, I measure 10.3% body fat and I’m flippin’ ecstatic about that.
I’ve literally never felt better about how I look and how I’m performing in the gym as I do right now.
I’ve PR’ed every single lift in the last 3 months, gotten muscle ups and I can finally say I now have visible abs.
Every piece of clothing I own is loose on me (now I have to go try to find new shorts and bathing suits 5 days before Cabo in the middle of winter because of that…) and all of this has happened with increased energy in the gym. Science is pretty freaking awesome when it’s applied to food quantities, timing and composition and can work out that way.
So what does someone do when they find out they’ve kicked ass over the last 3 months (sorry, modesty escapes me today)?
Make the most epic sage chorizo sweet potato naan pizza on this planet…and then feed it to their husband who doesn’t have 6 days left on his diet (after stealing the tiniest most delicious bite for quality control purposes of course) who happily devours it in about 3 minutes flat.
I said it on snapchat and I really wasn’t exaggerating, this naan pizza might be the best thing to have come out of my kitchen in the past 5 years of blogging.
From the warm ricotta base to the sweet and spicy chorizo and onions to the sharp parmesan topping and the fresh sage infused in every single layer on a fluffy piece of naan, it’s literally the most amazing savory bite you will taste.
I used to think rosemary was my favorite winter herb, but sage has overtaken it this winter, I’m just full blown obsessed with the stuff. If it’s not your cup of tea though, use rosemary instead or even thyme, it would be perfect with either as well!
Love this sage chorizo sweet potato Naan pizza recipe?
Serving Size: 1
Amount Per Serving: Calories: 632 Total Fat: 39g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 89mg Sodium: 1507mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 33g