Save Money—Make Your Own Pizza

I think my jaw is still on the tile floor at my local supermarket. It hit the ground yesterday when I went to grab a frozen pizza from the freezer.

My young daughter loves pizza and twice a month she is allowed to indulge in her favorite frozen classic-—thin crust pepperoni and cheese. The brand we buy typically sells for $3.33 a piece or 3 pizzas for $10. I usually grab three pies and we are set for more than a month. But yesterday when I went to replenish my supply I noticed that the neon 3 for $10 sign was gone. Rather, a small label that read $4.69 was in its place.

Four dollar and sixty-nine cents for a single 10-inch frozen pizza! Are you kidding me?

I know the cost of food is rising and that goes double for the cost of flour. Moreover, I’m well aware of the fact the price of pizza delivery has soared in the last few months as well (which is why I opted for frozen). But, nothing could prepare me for the shock of seeing the price of a single frozen pie jump more than $1.35.

Needless to say, I abruptly left the frozen section and headed straight for the refrigerated section to pick up ingredients for a homemade pizza. I grabbed the pepperoni for my daughter and enough ingredients to make my favorite Mediterranean pizza.

If you too are floored by the price of frozen pizza I highly recommend the following recipe. You might be surprised by how simple it is to prepare (especially since it calls for pre-baked crust) and how much it will help save on your next grocery bill.



1/2 cup of your favorite pizza sauce

1 pre-baked (12-inch) pizza crust

3/4 cup (3 ounces) Provolone cheese, shredded

1/2 cup (2 ounces) Mozzarella, shredded

20 to 25 fresh baby spinach leaves, cleaned

1/4 cup (1 ounces) red onion, julienned

3/4 (3 ounces) cup Feta cheese (I like the one that comes with sun-dried tomatoes, but you can substitute with your favorite Feta blend), crumbled

1/3 cup (2 ounces) black olives, sliced

2 tablespoons sun-dried tomatoes, finely diced

Balsamic vinegar


Preheat oven to 475 degrees.

Pre-bake the crust for 5 to 10 minutes.

Once the crust is cool to the touch spread sauce on pizza crust. Sprinkle Provolone and Mozzarella on sauce. Bake for 7 to 9 minutes or until crust is lightly browned.

Remove from oven and arrange spinach leaves over cheeses. Arrange red onions over spinach; sprinkle Feta, black olives and sun-dried tomatoes over top.

Drizzle pizza with balsamic vinegar.

Serves 4.

Note: You could make your own pizza crust if you desire. Also if you prefer cooked onion, place onion over sauce prior to baking.

Related Articles:

Pizza for Breakfast

Ethnic Pizzas

Real Pizza

Planting a Pizza Garden—A Great Family Project

This entry was posted in Italian and tagged , , , by Michele Cheplic. Bookmark the permalink.
Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.