Eat to run, or run to eat?

I've heard there are two types of runners: those that eat to run, and those that run to eat. The part of me that has lofty aspirations of running a sub 4:00 marathon wishes I was the former. But, the rest of me - the honest part - knows that I'm more of the latter. While leisurely paging through Runners World, I find myself reading the food sections, noting - for instance - that the whole wheat pizza crust in the recipe for Mediterranean Chicken Pizza are packed with extra B Vitamins that help a runner's body generate energy during runs. While I find this information fascinating and potentially useful, I can't help but think critically of how much better my own pizza crust recipe - adapted from Giada De Laurentiis's - is to any whole wheat concoction. Herein lies the truth. If I find myself planning to make pizza on a saturday I am also planning a ten mile run, I am much more excited about the fact that I can eat that delicious pizza - possibly with some andouille sausage and sautéed crawfish tails - without the guilt of the extra calories than I am about any nutritional edge that pizza might give me. For the record, a cajun pizza like that has little to no nutritional advantages. It sure is delicious though.