I kicked off this past weekend with a 10k race in Central Park. I’m running the Big Sur Marathon Relay in a few weeks with L and his family, so I signed up for the 10k, (1) to keep me honest with my training and (2) to test my fitness. I went into the race telling myself that I didn’t really have any goals, that it was just going to be a long tempo run. Ha! There’s always some kind of goal in the back of my mind, and this one was to beat my 10k time from a few weeks ago.
This year I’ve been taking a new approach to training. I’ve managed to get injured in one way or another, although nothing too serious, in each of the past few years. So, no harm in trying something new.
Spoiler alert…it’s paying off big time. I’ve seen more progress in the past couple months than I have in the past couple years. I’m stronger, I feel better, I’m getting faster and I’m having fun. That last part if kind of key.
So, what am I doing different?
For starters, I’m currently running 2-3 times a week (down from 3-5 times a week). I’ve been going to spin classes a couple times a week, and when it gets a little warmer I’ll start riding outside again. I’m incorporating strength training on a regular basis (I do workouts from Tone It Up about 3 times a week). And, I also started taking a barre class once a week….which also kind of falls into the strength training category.
At first I was nervous about cutting down the number of days I run. I didn’t think there was any way I’d see an improvement by running less. Turns out I’ve actually seen more improvement and feel stronger now than at any time in the past couple years.
So, the 10k. It was a long tempo run alright. A long tempo run that managed to get me a new 10k PR…..which I was happy to celebrate with a couple slices of Kale and Artichoke Pizza with Roasted Garlic Ricotta!
You know what I love most about white pizza…the cheese factor. Piles of warm, melty, oozy cheese…..covering another layer of cheese. So, I guess what I’m saying is, in no way, shape or form does this pizza skimp on cheese.
In fact, the cheese on this pie, specifically the ricotta layer goes to a whole new level with the addition of roasted garlic. The wow-factor is off the charts! Roasted garlic is a truly magical thing…it’s flavor is deep and rich, yet kind of mild, and nothing like its pungent raw garlic counterpart.
I tend to shy away from adding meat to white pizza. I’m not going to try to tell you that the veggies balance out the cheese, because that would just be a lie, and I like you way too much to ever lie to you. In this case, the kale and artichokes simply mesh perfectly with the roasted garlic, creamy ricotta and mozzarella.
You can use homemade pizza dough or store bought, it’s entirely up to you (I used store bought). I’m certain you’re going to love this pizza either way!
For more delicious slices check out the #PizzaWeek Pinterest board as well as the creative pies that my blogger friends are serving up today!!
Raspberry Brie Dessert Pizza with Rosemary & Candied Pecans from Completely Delicious
Shrimp and Grit Naan Pizza with Cajun Remoulade Sauce from Climbing Grier Mountain
Caramelized Spring Onion & Fennel Pizza with Beer Crust from Girl Versus Dough
Spinach Artichoke Pizza from The Vintage Mixer