For the pizza: Preheat oven to 500 or as high as it will go. In a medium, non-stick skillet, combine

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, the food of india even with a bathroom break and walking through every. single. water stop. (Another thing I NEVER do. Usually the food of india I’m the food of india all like “water…PUH-leaze! Hydration the food of india 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. the food of india
And the food of india 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. the food of india
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 the food of india from The Food Matters Cookbook. the food of india 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 the food of india 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.
  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
Instructions For the dough: 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 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
Related Recipes Provence on a Plate – Roasted Eggplant, Tomato and Tapenade Pizza with Goat Cheese Southwestern Focaccia the food of india Pizza with Poblanos and Blue Cheese – HBinFive Pumpkin-Chipotle Pizza with Kale and Burrata Brussels Sprout, Lemon, and Jalapeno Pizza
I am SO proud of you, you did absolutely amazing! And as someone who avoids porter potties the food of india like the plague you