Pizza is a staple here — and I’m sure it is at your place too. I love a proper New York slice but it’s not very healthy — or frugal — so it’s an occasional thing.
We eat pizza weekly (or we did until my husband started reducing or eliminating carbs… so we’re in flux!) and my favorite recipe is from Eat Live Run. It really is yummy and I do use about half whole wheat and half white flour. From this recipe I can get 2 pizzas the size and shape of a cookie sheet. This dough is also perfect for garlic knots and calzones.
The kids’ favorite toppings are plain old red sauce and shredded mozzarella. My daughter likes pesto instead of red sauce too!
I do want to start using fresh mozzarella — it’s so tasty. But let’s face it: the produce in the drawer that looks most neglected without looking gross is a perfect candidate for a pizza topping. What an awesome way to reduce food waste: top it with cheese!
My favorite toppings are mushrooms, banana peppers, and olives and my husband would be thrilled with a fresh jalepeño and anchovy topped pizza. No thanks!
So, pizza is a real money-saver: all those ingredients are probably a fraction of the cost of a pizza delivery. And you can do it so much more healthily too — the grease that comes off my beloved New York slice is terrible (wonderful, but terrible). This is a fantastic solution because I know the kids will eat it and I can feel good feeding it to them.
I have all the stuff from the make your own mozzerella kit–you should come over and we can make cheese! BYOM (bring your own milk)
What is in the kit? I’ve been looking at some recipes online and the only difference I see between this and my paneer recipe is that there’s rennet (which they say is what makes the curd and whey separate but mine does that with just lemon juice), and kneading. Is it the kneading or the rennet? I hope it’s kneading. Because I don’t have to go to Wholefoods for kneading.