Take Time Off and Smoked Salmon Pizza

I took it easy this past weekend.  I ran 3.3 miles on Saturday and 6 on Sunday.  My legs are not quite back to where I need them to be for good training runs.  I’ll continue with just a few easy days of running until the tightness goes away.

It’s tough to decide how to train for the Goofy Challenge in January.  I’ll be running the Disney half marathon on Saturday with Ted so it won’t be a serious run and I expect we’ll be walking and taking our time.  Sunday is the full marathon but, again, I’m not trying to run it like a race. I want to stop and take photos with the characters and take in all the enjoyment of Disney.  Still, I have to be able to complete the 26.2 miles and feel good for two more days of fun PLUS, I have to think about the serious training when we get back from Disney since I plan to run Boston again in April.  I’d like a redeeming race at Boston for 2013.

Here’s the challenge:   Train to complete the two Disney races, just to finish and feel good crossing the finish line.  Train and not get injured since I’ll still have to run some long training runs from now through April.  Not get burned out in that six month time frame.

Right now, my body is whispering…”give me some time off”.

Pizza, again…and again…and again…but why not?!  We can’t get enough pizza.

Smoked Salmon Pizza

I met my new best friend this past week at work. He’s a machine rep.  During the course of the conversation, he mentioned that his company takes customers to a local lake, Pulaski, to do some salmon fishing at it’s height about two weeks out of the season.

He came back to our company with his arms full of smoked fresh salmon. Ted and I never tasted such wonderful smoked salmon.  Since there was so much of it, I decided to make a  fresh, home made pizza, topped with smoked salmon, woodsy tasting sliced portabellas, and sweet sun dried tomatoes.

Here’ the ingredients:

I began with a top notch rated flour for pizza dough, Napoli Antimo Caputo “OO”.  I used a basic pizza dough recipe of water, oil, salt, flour, yeast. Baked the crust for 10 minutes then topped it with marinara sauce, smoked salmon, sun dried tomatoes, mushrooms, mozzarella cheese and sprinkle of pecorino romano.  Baked for 15 minutes and enjoyed the results.

Terrific results!  The salmon…FRESH smoked salmon made all the difference.

as for the crust, there’s a lot to be said about using the right kind of flour for a perfect pizza dough.

Do you have a preferred flour for pizza dough?

What’s your favorite pizza topping? 

Thick or thin crust?