Post-Race Recovery Pizza: Homemade High-Calorie Reward
Why This Recipe Works for Athletes
After completing a triathlon, your body needs a serious influx of carbohydrates to replenish glycogen stores, protein to begin muscle repair, and sodium to replace what you’ve lost through sweat. This homemade recovery pizza delivers all three in a format that’s genuinely enjoyable after a race — because post-race nutrition is only effective if you actually eat it. Make the dough the night before so it’s ready to cook as soon as you’re home.
Ingredients
- For the base: 300g strong white bread flour, 1 tsp fast-action yeast, 1 tsp salt, 1 tsp olive oil, 180ml warm water
- For the sauce: 3 tbsp tomato purée, 1 tsp dried oregano, 1 clove garlic minced, pinch of salt
- Toppings: 125g mozzarella, 100g cooked chicken breast (shredded), a handful of cherry tomatoes halved, fresh basil to serve
Instructions
- Make the dough (night before): Mix flour, yeast, and salt. Add oil and warm water and bring together into a rough dough. Knead for 8–10 minutes until smooth. Place in a lightly oiled bowl, cover with cling film, and refrigerate overnight. The slow cold rise develops flavour.
- Remove the dough from the fridge 30 minutes before cooking and allow to come to room temperature. Preheat your oven to its maximum temperature (typically 250°C/fan 230°C) with a baking tray or pizza stone inside.
- On a lightly floured surface, stretch the dough into a rough circle about 30cm diameter. Transfer onto a piece of baking paper.
- Mix tomato purée with oregano and garlic. Spread over the base, leaving a 1.5cm border. Scatter the mozzarella, shredded chicken, and cherry tomatoes evenly.
- Slide the pizza (on the baking paper) onto the hot tray or stone. Bake for 10–12 minutes until the crust is golden and the cheese is bubbling. Top with fresh basil and eat immediately.
Nutrition Notes
Per half pizza: approximately 680kcal, 85g carbohydrates, 42g protein, 16g fat. The high carb and protein combination is ideal in the 2-hour window post-race when your muscles are most receptive to glycogen reloading. The sodium in the cheese and tomato sauce naturally replaces electrolytes lost during a race. For a vegetarian version, replace chicken with 200g of tinned white beans or a mix of roasted vegetables. The dough freezes well — make double and freeze a batch for your next race.
Prep time: 15 minutes (+ overnight dough) | Cook time: 12 minutes | Servings: 2