Store-bought varieties can't compare to this simple variation of tomato and cheese pizza on a whole grain crust.
Who doesn’t love pizza? Excluding special cases — people who have specific food allergies or who have never tried it — probably no one. For this basic recipe, I’ve included a cost comparison if you buy conventional versus organic ingredients. I know food budgets are often tight, but if you can I urge you to go organic.
1 cup warm water
1 tbsp sugar
1 tbsp yeast
1 tsp salt
1/2 cup extra virgin olive oil
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose wheat flour
1 small can tomato paste
2 fresh tomatoes, chopped
3 cloves garlic, diced
1 cup mozzarella cheese, grated
Total cost per pizza: $4.50 conventional; $6.85 organic
Costs are from upstate New York, summer 2003.
Mix water, sugar, yeast, salt, oil and a spoonful of the all-purpose wheat flour in a large bowl and let sit for 10 minutes. When bubbles appear, begin adding the rest of the flour. When the dough becomes stiff, turn it out onto a floured surface. Knead until shiny, smooth and no longer sticky. Place it back in the bowl. Cover and let rise until it doubles in bulk — about 1 hour. Meanwhile, grease a cookie sheet and preheat oven to 475 degrees.