I actually first made this homemade pizza when visiting my boyfriend. He was complaining because I left a few packets of yeast in his pantry and he didn’t know what to do with them! Naturally, I suggested we bake something and the rest is history.
Regardless of if you are a baker or not, if you have time to make dough then this dish is a great, sturdy, go-to meal when you are broke and need some comfort.
While I made this for my Week 6 Meal Prep, I actually also took some of the dough and put it into muffin tins to make little pizza muffins like in the photo above. I hope to add a separate post later explaining why this wasn’t such a good idea but how it (kind of) worked out anyways.
Click here to read my review about how the Pizza held up throughout the week.
The ingredients I used include:
|Ingredients||Amount||Cost (USD)||Protein (g)||Carbs (g)||Fat (g)||Calories (kcal)|
|Flour||1.8 cup||$0.17||22g||158g||0g||792 cal|
|Olive Oil||1 tbsp||$0.10||0g||0g||14g||120 cal|
|Salt||4 tsp||$0.05||0g||0g||0g||0 cal|
|Active Dry Yeast||1 packet||$0.33||3g||3g||0g||21 cal|
|Water||1.5 cup||$-||0g||0g||0g||0 cal|
|Pasta Sauce||0.4 cup||$0.80||2g||11g||2g||56 cal|
|Light Shredded Cheese||2 oz||$0.67||10g||0g||6g||90 cal|
|Oregano||2 tsp||$0.15||0g||2g||0g||12 cal|
|Rosemary||2 leafs||$0.23||0g||0g||0g||1 cal|
|Thyme||2 tsp||$0.10||0g||0g||0g||2 cal|
|Garlic Powder||2 tsp||$0.21||1g||4g||0g||18 cal|
|Total||- -||$2.80||38g||179g||23g||1112 cal|
|Total/Meal||— —||$0.56||8g||36g||5g||222 cal|
This produced 5 servings of 2 slices of pizza each, costing about $.56 per serving or $2.80 overall.
Firstly, as with every week where I bake something, I had to rise the yeast. I added about .5 cups of warm water to 1 packet of yeast and sprinkled in a few pinches of sugar to help it activate.
Once the yeast activated (let it sit for about 5 minutes and get fluffy), I added the oil and salt then stirred the whole mixture.
Once the oil is added, I added flour, .5 cups at a time, to the mixture.
After about 1.5 cups of flour the mixture was too dense to stir in the bowl so I rolled it out on the counter top and kneaded it until it was sticky but held its shape.
Let the rolled flour rise for about 1 hour in a oiled bowl until doubled in size.
Once the dough has finished rising, use the palms of your hands to flatten it out onto an oiled baking sheet until it makes a thin layer of dough across the sheet. Do your best to flatten out as many air bubbles as possible- this may require you to knead the dough a second time.
If you like your pizza fluffy, feel free to let it rise again at this point for another half hour before baking.
Once you are ready to bake, cover the pizza in sauce and your favorite toppings (except the cheese), and stick in a preheated oven at 350 degrees for 10-15 minutes (until the crust begins to turn golden and can hold it’s own shape).
At this point, I took out my pizza and sprinkled my cheese on top before fully baking it for another 10 minutes.
I really enjoyed this pizza as an addition to my Week 6 meal prep! It was time consuming for the dough to rise, but otherwise it was a relatively easy meal to cook and lasted a long time in the fridge.