White pizza

Last week I went the healthy route when making pizza, with a whole-wheat crust topped with tomato sauce and lots of veggies. But sometimes I crave something a little different, and I was out of wheat flour. So I mixed up a lovely batch of pure white pizza dough, and for reasons unknown to me, it yielded more than normal. Must have been in the rise. So half of the batch of dough was a more-than-generous base for the toppings of carmelized onions, roasted garlic and feta and mozzarella cheeses. It smelled amazing in the oven and was so good I kept going back for more even though I was mostly full after 3 slices. In fact, it might have been my favorite pizza yet.

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Pizza, please

Homemade pizza is one of our go-tos when we want an inexpensive, healthful, relatively easy meal. And just about anything can go on top. If you make the dough in advance, it can easily be frozen, or you can go even easier on yourself and just pick some up at Trader Joe’s (if you’re so lucky to have one in your town). I would guess the two pizzas we made cost us $5-$10, and we even had all the ingredients on hand. We make it easy and buy tomato sauce in the can, add Italian spices and then freeze it in pizza-sized portions. We also stock up on shredded cheese when it’s on sale, so we always have that in the freezer, as well. Generally we’ll use pizza to use up leftover vegetables, but this time we used a frozen peppers and onion blend. As we get further into our CSA, we should have lots of possibilities for our almost weekly pizza dinners.

Click below for recipe