Namaste Pizza with Cheesy Corn, Plum Tomatoes and Basil

by Joanne on August 6, 2012

What’s been going on with this marathon training? Well…..it’s been going.

This past week, I did manage to get minimum miles in and it went something like this:

  • Monday, 3 1/4  miles running easy.
  • Tuesday, took the day off. I ran Saturday, Sunday and Monday then bonked!
  • Wednesday, was a tempo run.  Ran 7.4 miles total and 3 miles at tempo.
  • Thursday was my mid range run of 10.3 miles at an easy pace.
  • Friday, another day off.
  • Saturday, the long run. It was tough to get going. The humidity was high, I carried a heavy water bottle around my waist, the temperature was in the high 70’s during my run. The only good thing I can say about this run was that I did it.  20 miles.
  • Sunday.  A surprising good recovery run of 6 miles. 2 1/2 with Shane and then, since it was even more humid and just as hot as Saturday, hopped on the treadmill for 3 1/2 miles while watching the women run the Olympic marathon.  Yes, I did pretend I was in it and ..guess what!  I raised my arms to break through the tape with the Ethiopian!  YAY! I won! Winking smile

This weeks schedule will go something like this:

  • Monday an easy 40 minute or so run at 9 to 9:35 pace.
  • Tuesday (If I don’t need a day of rest…) Fartlek Workout: 15 –20 min. warm up, 6-7 times 2 1/2 minutes at 7:24 to 7:41 effort with 1 1/2 minute recovery jogs and a 15 – 30 minute cool down. *I like to get the speed training done on Tuesday because I can use the college track and have it all to myself. The other weekdays, a local group does a fitness workout on the track.  Guess I don’t like to share.
  • Wednesday, 30 – 45 minute recovery run. Pace should be about a 10 min. mile or slower.
  • Thursday is a 45 – 60 minute easy run.
  • Friday OFF (FOR SURE!)
  • Saturday is a 16 mile long run with a fast finish of 4 to 6 miles, goal pace of 8:45.
  • Sunday – Ted has another triathlon at Cazenovia.  This one is tough. It’s hilly on both bike and run. Sprint distance.  Last year he didn’t feel so great. This year he expects to EXCEL!

So I hope to meet all goal paces this week. It’s tough doing that fast finish long run but since it’s only 16 miles, maybe I’ll be able to tackle it.  I know I could if there were local runners around running at the same unholy hour as I run in the morning. Any takers?!

Food for Fuel and..just plain good.

This recipe looked absolutely fabulous in a recent issue of MarthaStewart.com.  In the magazine, the recipe was for “GRILLED PIZZA with CHEESY CORN, FRESH TOMATOES, and BASIL”.  It also used store bought pizza dough.

Corn pizza tabouli lindys cake16

My changes to the recipe were:  Namaste Gluten Free Pizza Crust Mix

Namaste Pizza Mix

Make the crust and bake the pizza as directed on package (no grilling).

I used fresh PLUM tomatoes

Corn pizza tabouli lindys cake17

I didn’t use mozzarella cheese, but pepper jack and Monterey Jack cheeses.

The result is a savory-sweet blend of corn, cheeses, and tomatoes layered on a healthy, herb flavored crust. Very filling and very satisfying.

Corn pizza tabouli lindys cake2

  • 2 3/4 cups Pizza Mix or as directed on package for 1 crust. *For the crust, you will need 1 cup luke warm water and 2 TBS olive oil
  • 1 bag of frozen corn, defrosted
  • 1/4 cup grated Parmesan cheese
  • 1 tsp. minced garlic
  • 6 TBS olive oil, divided
  • Sea Salt
  • 6 small to medium plum (Roma) tomatoes, sliced thin length-wise
  • 4 oz. thin sliced Pepper Jack cheese
  • 4 oz. thin sliced Monterey Jack cheese
  • 1/2 cup fresh basil leaves

Make the dough as directed on the Namaste package for 1 pizza crust.  You will need to bake it (as directed) at 425 F for 10 minutes prior to layering other ingredients on the crust. *Make sure to roll this crust out thin.

Blend corn with the Parmesan cheese, garlic, 2 TBS of oil, and 1 tsp. sea salt with an immersion blender until almost smooth (some chunks desired).

Make sure the oven is still on 425 F.

Spread 4 TBS oil over baked crust, season with more salt if desired.  Spread corn mixture on crust, top with tomato slices, top with Pepper Jack and Monterey Jack cheeses.  Put into the oven for about 12 minutes then immediately top with fresh basil leaves.  Allow to sit for 5 – 10 minutes before serving.

Corn pizza tabouli lindys cake9

A nice switch from a standard tomato sauce base. The corn-cheese spread was sweet and such a pleasantly unique experience with the ripe, fresh plum tomato slices and fresh from the garden basil.

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3 Comments

  • At 2012.08.06 09:47, Alison said:

    What did you think of that pizza crust? I’ve tried the Bob’s Red Mill GF crust before and have seen Namaste in the stores but have not yet purchased.

    When you run, do you carry one large water bottle or several of those small ones tucked in and around a sports belt?

    • At 2012.08.06 13:31, Cucina49 said:

      That pizza looks amazing–so much fresher and better for you than most! It sounds like your training is going great. When is the marathon?

      • At 2012.08.07 03:24, Choc Chip Uru said:

        If anyone can keep up their schedule it is you my friend 😀
        I am in love with your pizza, perfect to keep you going!

        Cheers
        Choc Chip Uru

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