Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

1 loaf bread Slice the bread into ½- to 1-inch slices. Toppings The vibrant color and pungent flavors make spinach, sundried tomatoes, and olives a favorite combination. Feel free to substitute any 3 to 5 of your favorite veggie toppings. 1½ cups chopped fresh spinach ¾ cup chopped sundried tomatoes ¾ cup chopped kalamata olives Preheat the oven or toaster oven to 425°F. To assemble the pizza, spread a thin layer of sauce on each piece of sliced bread. Next, add a small amount of the spinach, followed by the tomatoes and olives. Last, crumble the tofu “feta” on top. Bake 10 to 12 minutes, until the bottom of the bread and the toppings are very lightly browned. Leftovers can be cooled to room temperature, placed in small plastic bags, and refrigerated overnight for the next long run or lunch. MAKES 4–6 SERVINGS