| 1 1/4 cups all purpose flour, divided plus possibly more for kneading |
1/2 cup |
$2.99 per 5 pounds
|
$0.10 |
| 1/2 teaspoon sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/4 teaspoon salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon active dry yeast |
1/4 teaspoon |
$8.79 per 4 ounces
|
$0.08 |
| 1 1/2 teaspoons olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1/3 cup plus 1 tablespoon warm water |
1/4 cup |
n/a
|
|
| 3 small or 2 medium zucchini thinly sliced into rounds (about 6 ounces) |
1 zucchini |
$1.99 per pound
|
$0.86 |
| 1 tablespoon plus 2 teaspoons olive oil, divided |
2 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.16 |
| 4 ounces small sweet tomatoes sliced (I used large grape tomatoes and cut them lengthwise into thirds) |
2 oz |
$1.99 per pound
|
$0.25 |
| 1 garlic clove minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 4 basil leaves sliced thinly (about 1/4 cup) |
2 basil |
$2.59 per cup
|
$0.11 |
| 3 ounces mozzarella cheese sliced thin or shredded |
1 1/2 oz |
n/a
|
|
| 1 1/2 ounces goat cheese or feta (I used shaved Parmigiano Reggiano) |
3/4 oz |
$6.59 per 5 1/2 ounces
|
$0.90 |
| Total per Serving |
$2.52 |
| Total Recipe |
$5.04 |
Suggestions?