Tag Archives: pizza

margherita pizza on zucchini crust

Surely we aren’t the only ones still trying to polish off tomatoes and zucchini? This is an interesting spin on pizza crust and another way to use up that zucchini. More protein and hidden veggies than your usual carb-laden dough, it resembles a zucchini pancake or a thin, crispy omelet. Somehow it works!

zucchini crust

makes two small crusts

4 cups grated zucchini
1 teaspoon salt
4 eggs
1/4 cup flour
1/4 cup whole wheat pastry flour

margherita toppings

6 medium tomatoes
2 teaspoons olive oil
2 tablespoons fresh basil, torn into pieces
1-1/2 cups shredded part-skim mozzarella
1/4 cup shredded parmesan

Preheat the oven to 425° F. Cover two cookie sheets with silpat mats or parchment. Heat a a medium pot of water and prepare an ice bath for blanching the tomatoes.

Place the grated zucchini in a medium bowl. Sprinkle the salt over it and stir to combine. Let the zucchini sit for 15 minutes.

See how the salt starts to draw out the liquid? While that is doing its magic, blanche the tomatoes. Don’t know how? You can find instructions here. Peel the tomatoes and if you care about removing the seeds, de-seed them. I don’t care, so I just leave them in. Then roughly chop the tomatoes and use the side of the blade to smash them up a bit.

Put the zucchini in a sieve and squeeze out as much liquid as you possibly can.

Lightly beat the eggs, and add to the zucchini along with the flour. Stir just to combine. Spread half the batter on each cookie sheet, spreading as thin as you can without creating any holes. Bake at 425° F for 12-18 minutes. You want them to be nice and golden. Then turn the oven down to 375° F.

While the crusts are baking put the tomatoes in the sieve to drain off excess liquid.

When your crusts are ready for toppings, spread tomato evenly over each crust. Sprinkle with salt to taste and drizzle with the olive oil. Layer about half the basil over the tomato, then mozzarella, the other half of the basil, and finish with parmesan. Bake for 5-7 more minutes.

Makes two small (about 8 inch) pizzas. Serves 4.


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day twelve

(Click here for an explanation of the project.)

Here’s what we ate for $3.85 yesterday, January 13, 2011.


1 cup cooked organic quinoa $0.36
1/4 cup almond milk $0.06
1 tablespoon brown sugar $0.02


whole wheat bagel $0.42
3 tablespoons hummus $0.18
2 clementines $0.44


2 slices whole wheat pizza with artichoke hearts, grape tomatoes, feta, red onion $1.12


root beer float $0.75


8 ounces plain yogurt with peach lavender butter $0.50

total $3.85

Day twelve was the first day breakfast wasn’t so delicious. Over time I’ve come to really enjoy quinoa as part of a dinner, when topped with other delicious ingredients. But I guess doctoring it up as a breakfast with a little cinnamon, brown sugar, and non-dairy milk isn’t going to cut it. I think we will have to try, try again with raisins and nuts for a little more texture. Or perhaps a poached egg.

And happy Friday to all you Monday through Friday-ers. Yesterday was the beginning of my weekend, which meant we had run out of our planned meals. Dinner ended up being after 9pm. I guarantee you we would have ordered a pizza tonight if it weren’t for the project. We had some pizza sauce and mozzarella in the fridge that were about to spoil, so we decided to count those as freebies and see what we could come up with between Trader Joe’s (home of the pre-made pizza dough) and Grocery Outlet (hoping for more cheap almond milk). We had $9.10 left for the day.

Our really decadent, under budget pizza:

whole wheat Trader Joe’s pizza dough $1.29
leftover sauce and mozzarella
1/6 a red onion $0.05
4 ounces grape tomatoes $0.62
1/2 can artichoke hearts $0.99
1/4 of a $1.62 hunk of reduced fat feta $0.41

That works out to be $3.36 total or $1.12 per person for a third a pie! Even if we had purchased mozzarella and sauce, this could have been a cheap gourmet pizza.

Our 75 cent root beer floats were made possible by Grocery Outlet and their $1.49 pint of Ben & Jerry’s vanilla. And also their 25 cent cans of Barq’s. Sure, we could have gotten a cheap 2 liter somewhere else, but then we’d have a lot more leftover root beer tempting us from the fridge.

We did plan on eating less sugar this month, but didn’t specify exact restrictions. Dessert only once a week makes us appreciate it so much more we’ll leave you with a root beer float photo essay.

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locavore pizza

This week’s trip to the farmer’s market was extra special for 3 reasons:

#1 First weekend I have had off in weeks, so I got to go!
#2 We got to get brown sugar waffles for breakfast.
#3 While we were inhaling our waffles, we ran into our adorable friend Mike who was also buying food and said he had been inspired by our blog. He had even picked some of the ingredients we had been eyeballing. Pretty cool.

Here’s what we came up with this week: eggs, morels, and cheese curds.

The eggs are from Stiebrs Farm in nearby Yelm and we actually get them on a regular basis at our co-op.

Before tonight nobody in the family had eaten morels. The mushroom guy at the market saw us hemming and hawing and reeled us in. We weren’t quite sure what to do with them, and it was pretty interesting to talk to him. He taught us that you can ruin them with water and they were already washed with a brush and some salt water. Hmmm. He also said they are good simply sauteed in some butter, or maybe in scrambled eggs. So we had him weigh up $5 worth of morels.

We’d been wanting to try some cheese from Twin Oaks farm at the market since Jess talked to them on another visit. It is interesting what you find out when you start asking questions about where your food actually comes from. You could be buying locally made cheese made with milk from who-knows-where, but when Jess asked these folks she spoke to the lady that milked the goats and cows herself. Win! We went for the cheese curds after some samples, thinking the mild flavor would be good to let the morels shine.

So remember when we made breakfast pizza? It’s so popular in our house that the first thing I thought of for our three ingredients was pizza. And since the mushroom guy made me think morels and eggs would go well together, it seemed meant to be.

Hey, morels are good stuff. We were also really stoked on how good cheese curds are on pizza. We also threw on asiago, salt & pepper, Italian parsley, and a bonus local ingredient: the chives growing in our living room.


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Our German Professor

Levi has been trying to teach us to count to ten in German. He is a good teacher, but I am not sure if we are very good students. He has been studying German from books all summer & now some computer program at school. He can count to about 999,999. I have a feeling we’re going to be planning a trip to Germany in the next five years.

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