Well, we survived the great Blizzard of 2015.
Well… sort of.
The ol’ training schedule took a back seat due to Monday/Tuesday’s mess, so I ventured to the gym after work yesterday for a 7 miles on the treadmill.
Unbeknownst to me, between the hours of 6:00-8:00 on Monday through Wednesday, there’s a sign-up sheet to use anything in the “Cardio Room” with a limit of 30 minutes per machine.
Four miles it was.
And thank Christ, as running on the dreadmill blows.
So let’s not go to the gym.
Let’s make pizza instead.
Makes 1 Pizza
2 Tbsps. cornstarch
1 ball of pizza dough
2 cups mozzarella, grated
1/2 cup Parmigiano-Reggiano, grated
3 lg. cloves garlic, thinly sliced
2 Tbsps. fresh rosemary leaves, chopped
extra-virgin olive oil
black pepper, freshly ground
1. Preheat oven to 400˚F.
2. Spread cornstarch onto pizza stone; roll out pizza dough to large circle, leaving crust to be 1/2-” thick; place on pizza stone; cover evenly with cheeses, garlic and rosemary; drizzle 1 to 2 Tbsps. olive oil over; season with salt and pepper; bake 12 to 15 minutes or until golden and bubbly; remove from oven; let rest 2 to 3 minutes; cut into wedges (or don’t if you’re into eating whole pies at once); serve immediately.