Budget Bytes: pesto focaccia pizza $6.53 recipe (2024)

pesto focaccia pizza
$6.53 recipe / $1.09 serving

I'm addicted to pizza, I really am... but I make no apologies for it. The endless variety of flavor and texture means that the good just keeps coming.

The only problem with homemade pizza is the dough. You've got to knead, you've got to let it rise and rest... it's hours in the making. Not good. And that's why on Friday night when I'm about to topple over from exhaustion, I sometimes stop and buy a frozen pizza. *sigh* Yes, I admit to the occasional frozen pizza.

But I think I just found a good alternative - no-knead focaccia. In the morning before work, I just mix up a batch of the no-knead focaccia bread, let it ferment while I'm at work, and then when I get home all it needs is to be stretched, topped, and popped in the oven.

I peeked at the ingredient list on the last frozen pizza that I bought and the crust alone had about twenty different items on it. I'm really not freaked out by long ingredient lists or unpronounceable ingredients, but that just seemed excessive. This dough has four ingredients - including water.

Mixing the dough before work takes less than five minutes. It doesn't matter if the dough is too wet or too dry, you just go with it. If you don't even have five minutes, measure the dry ingredients the night before and just add the water in the morning. You *can* completely mix the dough the night before and let it ferment almost 24 hours but I think the flavor texture is best between 8-16 hours so I do it in the morning.

This recipe makes two pizzas. I have also successfully halved the recipe.

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Budget Bytes: pesto focaccia pizza $6.53 recipe (2)
Total Recipe cost: $6.53
Servings Per Recipe: 6
Cost per serving: $1.09
Prep time: 10 min. Cook time: 15 min. Total: 25 min. (plus 8 hrs. dough fermenting)

4 cups flour (up to 50% whole wheat) $0.60
1/4 tsp yeast $0.02
1/2 Tbsp salt $0.05
2 cups water $0.00
2 Tbsp cornmeal $0.02
1 (8oz.) jar pesto $2.79
3 cups shredded cheese $2.62
2 medium roma tomatoes $0.40
TOTAL $6.53

STEP 1: In a large bowl, combine the flour, salt, and yeast. Stir until evenly mixed. Add two cups of water. Stir it until it forms a ball of dough and there is no more dry flour left on the bottom of the bowl. Add a little bit more water if needed. It is okay for the dough to be wet and sticky. Loosely cover the dough and let it rest for 8 to 16 hours at room temperature.

STEP 2: When you're ready to make the pizza, cover two 10x15" baking sheets with foil, give them a light dusting of non-stick spray and then sprinkle with the cornmeal. Begin preheating the oven to 425 degrees.

STEP 3: Dust the top of the dough in the bowl heavily with flour. Also liberally dust your work surface with flour. Scoop the dough out of the bowl and onto the floured surface. Dust with more flour as needed. Cut the dough into two and stretch into rectangles to fit the baking sheets.

STEP 4: Smear half of the jar of pesto on each dough. Sprinkle 1.5 cups of the shredded cheese on each. Thinly slice the roma tomatoes and divide them between the pizzas. Once the oven is FULLY preheated, add the pizzas. Bake until the crust is golden brown on the edges and the cheese is bubbly.

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Step By Step Photos

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This is my dough after it has been fermenting for about 12 hours. It's quite a big bigger and fluffier than when it was first mixed together. To see pictures of what it looks like when first mixed, see the original no-knead focaccia recipe.

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Sprinkle a bunch of flour into the bowl on top of the dough and on your work surface. Scoop the dough out and onto the work surface. Cut it into two.

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Stretch each piece of dough into a large rectangle and place on the prepared baking sheet (non-stick spray and cornmeal). I find it easiest to stretch it to about half the size on the floured work surface then carefully transfer it to the baking sheet and stretch the rest of the way.

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This is the pesto that I buy. It's a national brand and is in most grocery stores near the pasta sauces... and around here it's less than $3 per jar! If you've got homemade pesto, I'm jealous.

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Top the pizzas with the pesto, cheese, and sliced tomatoes.

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Place the pizza in a fully preheated 425 degree oven and bake until it smells so good that you can hardly stand it anymore.

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Oh, and the crust should be golden and the cheese bubbly. YUM.

Sorry about the low quality pictures, folks. It was a cloudy, cloudy day and I don't have any fancy light equipment. Someday.

Labels: bread, easy, pizza, vegetarian

Budget Bytes: pesto focaccia pizza $6.53 recipe (2024)


What's the difference between pizza dough and focaccia dough? ›

The primary difference is how much yeast is added to the dough and therefore how much the dough is able to rise. Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.

Can we put parsley on pizza? ›

Parsley. Chopped parsley offers a unique bitter but fresh taste that will enhance the flavor of any homemade pizza. That's why it's such a great and natural choice regardless of the other ingredients you'll be adding to your pizza.

Is focaccia better with bread flour or all purpose flour? ›

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

What is focaccia pizza called? ›

In some contemporary places, such as Rome, it is a style of pizza, also called pizza bianca ( lit. 'white pizza'). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.

What spice gives pizza its signature flavor? ›

Italian Seasoning

Italian seasoning combines herbs like basil, thyme, chili flakes, garlic powder, rosemary, parsley and oregano. Some blends also incorporate dried sage or fennel seeds. Italian seasoning adds extra flavor to traditional-style pizza.

Can you put raw onions on a pizza? ›

Onions. Scatter thinly sliced raw onions over your pie and they'll probably cook through, but you'll be missing the chance for an easy pizza enhancer. Mellow the sharp, pungent bite of yellow onions by caramelizing, or slowly cooking them until softened and fragrant over low heat.

Should you put basil on pizza before or after cooking? ›

It's traditional to put the basil leaves on the pizza before baking, and it bakes with the rest of the pizza. But Franco Pepe at Pepe in Grani puts fresh basil on his margherita after it is baked, and so do others I admire. I like it both ways.

Are pizza and focaccia the same thing? ›

The primary difference between the two is that pizza dough uses very little leavening and only has one prove whereas focaccia dough usually has extra leavening agents added and proves at least twice. Both of these are absolutely delicious and they are definitely staples in Italian cuisine.

How does pizza dough differ from bread dough? ›

The water-to-flour ratio in pizza dough is also different from that of bread dough, with more water being used for a softer and more pliable crust. This allows for the dough to be stretched and shaped into a thin, round crust that is then topped with sauce, cheese, and other toppings before being baked in a hot oven.

What's the difference between pizza dough and Italian bread dough? ›

Bread dough has a higher moisture content than pizza dough. This is because bread dough uses more water-to-flour ratio. The oil in pizza dough is not included in the hydration calculation.

Is focaccia a pizza base? ›

This overnight focaccia dough makes a perfect base for homemade pizza because it's not actually trying to be anything other than great focaccia. No need to worry about shaping pizza dough this enough or heating the oven to mimic a wood-fired machine.

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