These are delicious medium pizzas you can make for $4.25 each! This is almost identical to one we made before but less money, fresher, and we think yummier. All ingredients found at New Seasons except Organic tomato paste from Costco. If you look at the amount of meat, the type of cheese and the veges and organic dough, this is a healthy dinner- especially with a fresh salad. Feel free to fix that with substitutions if healthy pizza is against your dogma. :)

Pizza Dough $3.30 (with the refrigerated  breads.) Follow directions on the bag of taking it out and letting it sit for 1/2 hr at room temp. You'll let it sit 10 more minutes after shaping it too.  See below for pizza dough tips so you don't do what I did!

1/4 lb. ground spicy sausage (new seasons case pork from local farm/ pacific village is not reared with GMOs.) $0.75. Cook in skillet on medium, dividing with spatula into fine crumbles until there is no pink in the meat. Just a few minutes.

After the pizza dough has rested for the first time, you're ready to divide it in half and prepare it for two pans.

Pizza dough tip: Get it in one try and leave it alone if its not perfect! Split it in two for two pizzas. Its so much more manageable than one giant one would be. Stretch the dough out by pulling the sides and rotating to make a disc evenly so it doesn't get too thin or tear. When its the size of a medium plate, put it on a baking sheet and push the dough to flatten out from the center like you were pressing down a pie crust into a pan gently. If you have a hole, patch it from some dough on the edge you cut off. DO NOT roll it back up to start over because it totally changes into something unworkable like rubber! Don't do what I did and try to add water. Rolling pin? Nightmare. One of my pizzas was so easy.

While you're letting it sit for 10 min. per the directions, make your sauce:

1 can organic tomato paste mix w/ 1 can of water $0.50/can in cases of 12.
Stir in some spices you got in the bulk section for pennies at N.S. or in bottles from Winco when they have their amazing sales on spices:
1 1/2 tbsp Italian spices ( or 1 heaping tsp ea. thyme, oregano, rosemary & basil)
1 tsp salt
1 tsp garlic powder
1 1/2 tsp onion powder
optional: crushed red pepper. grind it fine in a dedicated hand-held coffee grinder by shaking up and down. How much? We used 1 cayenne, about a heaping tsp. We ground up the rosemary with it while we were at it.
Spread on two pizzas- If you have extra it makes a nice dipping sauce.

1 small block of the new Provista organic mozzarella cheese (for $2.50!!) grated, put on pizzas

Slice an organic yellow squash into 1/4 inch slices. Yum. Slice up a little tomato too. They total $1.50.

Add squash and sausage to pizzas, tomato now or after it cooks.

Bake at 425 until you're satisfied. Ours was 20 minutes.
It was handy to just cover the whole pizza on the pan with wrap after it cooled and put it in the fridge. 2 days later we warmed it up at 300-350 for 10 min and it was delicious. What a nice surpro



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    Why recipes & tips?

    Disorientation is what we felt when we suddenly felt compelled to shop, cook and dine differently. It happens at that point you know too much to eat GMO’s. It’s probably like being an exchange student. You know a lot of the language perhaps, but there’s layers of knowledge to gain by speaking it all the time.

    Since you’re not a native speaker, you may find out after several years that a word you’ve always used isn’t quite the right one. Plus, sometimes you really need a word and you don’t know what it is- you can’t wait so you put together some phrase that pretty much means the same thing. Every day it gets easier, and by necessity you learn quickly.

    What makes it harder is our assumptions and preconceptions- even half-truths (at best) we’ve been sold. I assumed citric acid came from citrus. I assumed natural flavors would not contain GMO’s. I assumed cage-free meant chickens lived outside of cages. I assumed things like GMO fish and meat and dairy from cloned cows would be labeled and I’d know when they were on the shelves. I thought genes worked the way I learned more than a decade ago and safety tests conducted by scientists proved GMO’s were safe. The reason we have to discuss and link to all the stuff coming from regulatory agencies and scientists is that by not knowing we accidentally ate GMO’s.

    We have only our perspective to write from, and challenges we hear about others facing. By going non-GMO, you are eliminating many prepared foods or switching brands to be non-GMO or organic. When we knew too much to eat any ever again once we spotted them, we suddenly had problems eating because we had some knowledge gaps, it cost too much, we couldn’t find food, and it was taking a lot more time. For some of you, time or money added will keep you from doing it- and you might shut the door on the truth because you think you are helpless until you have more time or money. That isn’t true. It may not all be on the website yet but since we do it, we will write about it and you could always call us (email us so we know what number is yours first and pick up) and we’ll bend over backwards to give you whatever you need to make it work. We’ll go shopping with you or answer your call, text message or email in real time if you have a question at a store or restaurant or whatever you need. Until we have a lot of this up as we think of it, we’ll use a blog so the newest is easily found and you can use key words (“categories”) below. Later we’ll change this page from a random tips and recipes blog to an organized guide page.

    You will see that we didn’t know the basics, so basics are often going to be here- like our fastest best way to cook rice. Anything we know how to do or that folks suggest we pass on will be here and some will be new because they are recipes we made up. Some things only apply to going no-GMO so they might be new too. And some people live on fast food and prepared dishes and will be lost in a kitchen (we know people like that) or think they have to buy Organics because it would be awful to make non-GMO food themselves. Its not- its delightful, easy and cheap. You feel better and eat better food and food becomes an experience that brings very good feelings. I’m not a cook. I throw things together and I’m becoming good at that- so much that some of what I do might now be called cooking. Anything that is really cooking will have come from you all and we’ll post it here too so we help other cooks too. Thank you for reading.


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