Confession. Up until yesterday at mile 8 of the More Magazine Women’s Half Marathon…I had never used a Port-A-Potty in the middle of a race before.
There goes that winning streak.
But after spending miles 1 through 7 trying to convince myself that I didn’t, in fact, have to go…I arrived at mile 8, only to realize that…uh…yes I did.
I really can be so stubborn sometimes.
I blame it on the course. There are a lot of hills contained in two loops of Central Park.
And hills mean jostling. Lots of jostling.
Jostling of certain feminine body parts that somehow manage to jostle even when they barely exist to begin with…
Jostling of iPod earbud wires so that they fall out of your ears every thirty two seconds…
Jostling of stomach contents…
Now you see why that Port-A-Potty and I had a date with destiny.
Combine that with 70 degree weather and 90% humidity…and you have yourself what will forever be known as the-race-in-which-I-felt-like-I-was-going-to-vomit-for-13.1-miles.
Yet, even with a bathroom break and walking through every. single. water stop. (Another thing I NEVER do. Usually I’m all like “water…PUH-leaze! Hydration is overrated.”) I managed to finish in two hours and twelve seconds. Which is only about four minutes slower than the half marathon I ran four weeks ago. Not too shabby all things considered.
And on that note, I would just like to say a MAJOR good luck to everyone running the Boston Marathon today! I would say that I’m jealous but…I thought it was absurdly hot and stifling when I ran it last year. And that’s nothing compared to the near 90 degree temps this year. Stop for water, people. I mean it. Don’t be like me.
The more I think about it, a good homemade veggie-full pizza is kind of the best post-run meal (after the container of chocolate milk that I chugged as if my life depended on it. It did.). It has all your essential nutrients (protein! whole grain carbs!) and really doesn’t have to be quite as unhealthy as its reputation purports.
This week for the Food Matters Project, we are making Bittman’s pizza dough. His dough from How To Cook Everything has been my favorite for years, so I actually didn’t make the recipe from The Food Matters Cookbook. Why mess with a good thing, you know? Usually I make my dough with all bread flour but this time, I subbed in 2 cups of whole wheat flour for 2 cups of bread flour and, though you could definitely taste the whole wheat in the finished product…I considered that a good thing. For the recipe from The Food Matters Cookbook, which has less hands on time (it’s essentially Jim Lahey’s no-knead recipe but with whole wheat flour), check out Niki’s blog! And to see what other people did with the recipe, check out the Food Matters Project website.
My toppings were inspired by half a block of queso fresco that I had in the fridge. I just love it so much that I couldn’t let it go to waste and, though eating it out of hand was certainly an option, I thought this was the better way to go. After a quick inventory of my fridge and cabinets, I decided to pair it with a chipotle-infused tomato sauce, corn and kale. Best decisions ever. This pizza was an explosion of flavor and health.
With queso fresco on top. Swoon.
PS – Since I used Del Monte canned corn and Del Monte diced tomatoes in this recipe, I am submitting it to the Del Monte Crown the Cook recipe contest!
Mexican Pizza with Kale, Queso and a Chipotle Tomato Sauce
Serves 6, an Eats Well With Others Original
- 1 tbsp active dry yeast
- 1 cup lukewarm water, divided
- pinch of sugar
- 2 cups whole wheat flour
- 1 cup bread flour
- 2 tsp sea salt
- 2 tbsp jalapeno-infused olive oil
- For the dough:
- For the pizza:
- 1 14 oz can diced tomatoes
- 1 chipotle chili pepper in adobo, chopped finely
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ancho chili powder
- 1 14 oz can corn, drained
- 1/2 lb chopped kale
- salt and black pepper, to taste
- 4 oz queso fresco
- In a small bowl, combine the yeast with 1/4 cup lukewarm water (as warm as you can get it from the tap while still being able to stick your finger in it for a few seconds) and a pinch of sugar. Stir so that yeast dissolves. It should start to get foamy within about five minutes. If it doesn’t, then your yeast is probably dead and the dough won’t rise. Start again with new yeast. If it does, then push forward!
- In the bowl of a stand mixer, combine the flour, remaining water, salt, olive oil, and now-foamy yeast. Mix with the dough hook attachment until just combine, then turn up speed to 4 or 5 and “knead” for five minutes or until dough is elastic.
- Fold dough into a ball and place in a large, greased bowl. Cover with a damp towel and let rise in a warm place for about 2 hours or until doubled in size.
- Punch down dough and let rest for 10 minutes. Roll out onto a pizza pan dusted with flour or cornmeal.
- For the dough:
For the pizza:
- Preheat oven to 500 or as high as it will go.
- In a medium, non-stick skillet, combine the tomatoes, chipotle, onion, garlic, and chili powder. Saute over medium-high heat until onion is translucent, about 7-8 minutes, stirring frequently.
- Add in the canned corn and the kale. Cook, stirring frequently, until the kale begins to wilt, about 5 minutes. Season to taste with salt and black pepper.
- Spread sauce over pizza dough. Top with queso fresco, crumbling as you go.
- Bake for 10-15 minutes or until the bottom of the pizza starts to brown. Let rest for 5 minutes before cutting.
Looking for more fun pizza topping ideas? Check out these posts:
Roasted Eggplant, Tomato and Tapenade Pizza with Goat Cheese
Savory Rhubarb and Chipotle Goat Cheese Pizza
Spinach and Onion Curry Pizza
Fig and Ricotta Pizza with a Maple-Balsamic Reduction
This pizza has been yeastspotted!