As you’ve probably figured out by now, I love good food.  I especially love good food at budget prices, because that means I get to eat more!  So when I got this month’s Cooking Light magazine in the mail I was really excited.  The whole issue was dedicated to budget recipes with many of the recipes costing less that $10.00 to make.  As I paged through the issue, I found quite a few recipes that I thought my family would love.  So I made a list of the ones that I wanted to make and decided that I wanted to challenge myself to see how much it would cost me to make these recipes shopping at the stores that I normally shop at.

This Spinach and Onion Pizza is going to be the first in a series of recipes adapted from the September issue of Cooking light. Hopefully, what I bring to you are some tasty recipes that will keep your grocery bill on budget.

This pizza was so delicious and so affordable.  The total cost for me to make this pizza was only $6.88 cents.  I didn’t use any coupons but I did buy sale items and store brands when possible.  I also only calculated the amount of the ingredients I used, not the entire container if I didn’t use it.  I will make sure that those leftover ingredients get used in something else so they don’t go to waste.  To help keep the cost of this down, I made my own pizza dough, which costs pennies to make.  Click here for the recipe that I use.  It’s a recipe for bread, but it works great for pizza dough as well.  I have also found that it freezes beautifully.  Just form the dough into 1 lb balls, wrap each one in plastic wrap and put in a freezer bag.  Even if you buy pizza dough, you still should be able to keep this recipe under $10.oo.

Now on to the recipe, which is fabulous!  I hope you give it a try!!

Spinach and Onion Pizza

  • 1 lb pizza dough
  • 1 tbsp olive oil, divided
  • 1 medium red onion, sliced vertically
  • 6 garlic cloves, thinly sliced
  • 1 – 28.5 oz can whole tomatoes, drained well and coarsely chopped
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 1/4 tsp kosher salt
  • 3 oz shredded mozerella (I used reduced fat)
  • 1/3 cup shredded parmesan cheese
  • 4 oz fresh baby spinach

Let dough stand at room temperature for 30 minutes.  Place a pizza stone or heavy baking sheet in oven.  Preheat oven to 550 degrees.

In a large skillet, heat 1 tsp oil, swirling to coat the pan.  Add onion and cook for 6-8 minutes or until softened, stirring frequently.  remove onion from pan.

Add 1 tsp oil to pan, add garlic, cook for about 1 minute, stirring frequently.  Add tomatoes, 1/2 tsp oregano, red pepper and salt.  Cook for about 6 minutes or until most of the liquid has evaporated, stirring occasionally.

Roll dough into about a 13 inch circle on a lightly floured surface.  Transfer to a pizza peel or the bottom side of a baking sheet.  Coat either one with a generous layer of cornmeal (this will help to release the crust).

Spread tomato mixture evenly over dough, then top with onions and cheeses.

Once you’ve topped pizza, slide off of peel or baking sheet onto the preheated stone or baking sheet in the oven.  Bake for 10 minutes.

While pizza bakes, rinse out skillet, return to medium heat.  Add final tsp of oil and add spinach.  Saute spinach for about 2 minutes until wilted.

Top pizza with remaining 1/2 tsp oregano and spinach.

Slice into 8 pieces and serve.


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