YIELD Serves 2

Sunday night always feels like a splurge night for me. I wrote last week that we've been trying to avoid eating out at all costs and have instead, found foods that are inexpensive to make and don't involve hitting the grocery store every few days.

The great thing about baking in general, is that once you get the initial staples like flour, yeast, baking soda, baking powder, etc, you don't have to buy ingredients every time that you try a new recipe. When it comes to making pizza, I already have most of the staples necessary to make the basic pie. When I was deciding on toppings I decided to choose a pizza that was heavy on the produce, free of meat, and light on cheese. I like to use spinach and onions because they're currently pretty widely available locally. If you find a good local mushroom provider then you're even better off. I used mozzarella to serve as the glue and then a smaller amount of local goat cheese to provide that extra zing. I even left out the tomato sauce and instead went with a generous drizzle of high quality olive oil. Add a sprinkle of coarse sea salt and you're in for a professional quality pie.

I did a whole wheat crust and I found that none of the flavor was sacrificed at all. If you have a pizza stone, it really makes a difference, but it isn't an absolute necessity. You'll have enough dough leftover to make one more pie the next day but the toppings are only for one 12-inch pizza.

INGREDIENTS