I wasn’t really feeling like tackling shepherds pie (school menu), and the little dude was happy with pizza. Sweet. It was actually a small personal pizza equivalent to about 2 slices. This was the leftover from a second identical one he had for breakfast. He also had one for dinner last night. Pizza is a winner.
Today’s toppings were smashed tofu, potato, and kalamata olives. There was already prepared dough and sauce in the fridge. Easy enough!
Cost of one personal pizza with these toppings is approximately $0.75. (No joke.)
*The dough was my standard recipe. This time I used 1 1/2 cups unbleached and 1 cup whole wheat. This is enough for 2 full size pizzas or 6-8 of these personal sized pizzas. The dough can be refrigerated or frozen before or after cooking. Dough and pizza do not go to waste around here. The small pizzas could be thrown in a ziploc and frozen. I wouldn’t suggest using potato if freezing is planned.
**The sauce was another standard. Lately I’ve had the large cans, so today’s sauce was 2 cloves garlic minced, 28 oz can diced tomatoes, 1 small can tomato paste, and salt whizzed until smooth in the food processor. We have fresh herbs from the garden, and my absolute fave additions are oregano with a very small amount of fresh tarragon. This is a big batch than can be scaled down. It never goes to waste here. I use it for more pizza, soup, curry, or even tomato bread.
***The tofu is simply smashed with a fork or potato masher. Heat a pan to medium high, spray lightly with oil, and saute until light brown. Optional: sprinkle with herbs and soy sauce. I usually do a tofu crumble that involves using walnuts or pecans, but his school is nut free. I kept it simple with a smash.
****The potatoes were sliced, boiled, then lightly browned.Tags: kid food, school lunch, vegan, vegetarian