Tagsalmost meatless bacon beans beef beer bread breakfast cabbage carrots chard cheese chicken Chinese cilantro coffee corn curry dessert eggs farro French fruit garlic Indian Italian Japanese kale Korean lentils lettuce liver Mediterranean Mexican Midwestern mint muffins mushrooms noodles oat groats olives onions pesto pine nuts pizza pork potatoes quick ravioli rice risotto rutabaga salad sandwich sausage slow-cooker sorbet soufflé soup Southern spinach squash stew Thai tofu tomatoes tortillas turkey under $1 under $2 under $3 vegan vegetarian Vietnamese walnuts whole grains
• All-purpose flour: $8.05/400 oz. = 2 cents/oz., 10 cents/cup
• Apples: 78 cents/lb. (about 40 cents per apple)
• Arborio rice: $1.85/lb.
• Bacon: $2.75/lb. = 17 cents/oz.
• Beans (black): 99 cents/lb.
• Beans (navy): $1.08/lb.
• Butter (unsalted): $2 for 4 sticks: 6 cents/T
• Buttermilk: $1.49/quart = 37 cents/cup
• Canola oil: $8.99/160 oz. = 6 cents/oz. or 3 cents/T
• Carrots: 50 cents/lb., 15 carrots/lb. = 3 cents/carrot
• Celery: 99 cents/10 stalks: 9 cents/stalk
• Chicken (and beef) broth base: $6.89/16 oz. = 43 cents/oz., 21.5 cents/T, 7 cents/tsp (1 tsp = 8 oz.)
• Chickpeas: $1.49/lb. = 9 cents/oz.
• Farro: $1.69/lb. = 11 cents/oz.
• Garlic: 25 cents/head, 12 cloves: 2 cents/clove
• Half & half: $2.39/quart = 60 cents/cup
• Lemongrass: 53 cents/6 stalks: 9 cents/stalk
• Milk: $1.99/gallon = 16 cents/cup
• Oats: 25 cents/lb., 1 oz./half cup = 2 cents per 1/2 cup
• Olive oil: $22.79/203 oz. = 11 cents/oz. or 5.5 cents/T
• Onions: 49 cents/lb. (about 25 cents per large onion)
• Parmesan: $2.50/8 oz., 31 cents/oz.
• Pine nuts: $15.32/lb., about $1.30 for 2 T
• Porcini (dried): $4.03/oz.
• Quinoa: $4.29/lb.
• Shallots: 99 cents/lb. (about 87 cents for 1 very large shallot)
• Shiitake (dried): 51 cents/oz.
• Salt (kosher): $1.25/48 oz. = 3 cents/oz.
• Sugar (granulated): 52 cents/lb., 23 cents/cup
Tag Archives: pizza
Given the abundance of tomatoes and basil in our garden during the summer, pizza has become sort of a seasonal thing around here. Which is too bad, because having the oven on at high temperatures is a great way to warm up the house, especially if you have an oil-burning furnace like we do. (Being from California where everyone has electricity or natural gas, I originally pictured an oil-burning furnace as some sort of iron-clad Depression-era boiler that looked like it came off a submarine, but was disappointed to discover it looks like any other furnace.) Did you know heating oil costs more than gas right now? Because it does, and this causes me great anxiety any time we turn the thermostat over 60 degrees, so I’m always looking for auxiliary heat sources. Anyhow, this is my attempt at a seasonal pizza for January, using garlic oil in place of tomato sauce and thyme leaves in place of basil. It definitely doesn’t scream “PIZZA!,” but it’s still pretty damn good.
With the exception of Red Baron when it’s on sale (which is about as close to pizza as a cardboard box covered in scented candle wax), pizza does not come any cheaper than this. Or better, unless you happen to have a wood-fired oven at home, in which case you probably don’t care if your pizza costs $1.77 or $177. But for the rest of us commonfolk with cheap, rickety department-store stoves that struggle to break 500 degrees, this pizza is a godsend.
It does require a bit of advance planning, as the dough has to ferment overnight at room temperature and then for another two days in the fridge (you can get away with one day, but it won’t be as good), but so long as you work it into your schedule, it really takes no time at all.