Saving money is the theme of the week. We're on The VegHog's CheapEats Week 2017 and I'm keen to cook for little money. There is still time also for you to share your economical recipe until midnight on Saturday. Click on the link to find more info.
By occasionally making your own pizza, instead of ordering a pizza or eating out, you can save a lot of money. I am a sucker for a good pizza and am too often tempted to eat pizza out, but actually a homemade pizza is so much a tastier that I should make one more often. A pizza doesn't even take that long to make. When the dough is rising, there's time to prepare the filling.
The beauty of a vegetarian pizza is also that you can put any vegetables that you fancy as a filling. This time I just thought that a plain tomato pizza would be nice. I made it with a semi spelt-wheat crust, which was also slightly thicker than usually. I very much enjoyed it as a dinner and the rest of the slices as a work lunch.
I used a variation of tomatoes in this pizza and slow-baked some of the halved cherry tomatoes in order to make them a little bit like sundried tomatoes (kind of like in this Oven Tomatoes recipe, but I didn't quite bake them as long as in that recipe).
200 g spelt flour
200 g wheat flour
1 tbsp dry yeast
1 tsp salt
300 ml lukewarm water
2 tbsp olive oil
Mix the dry ingredients. Then add the water and knead. Then also add the olive oil and knead a little more. Let rise under a teatowel for about an hour.
200 g selected tomatoes
½ cup tomato sauce
200 g mozzarella
Slice the tomatoes thinly. Make the tomato sauce or use a ready made sauce. Grate the mozzarella.
Roll out the pizza dough and put the fillings on the top. Bake at 220 C for about 10 minutes.