An everyday dish for 2, ready in 75 minutes, around $1.06 a serving. People actually plan it with Popotam, and it's in season in October.
In a bowl, mix the flour and yeast. Add 10 cl of lukewarm water and a pinch of salt. Knead for 10 min until you get a smooth, stretchy ball. Cover with a kitchen towel and let it rest for 1 h at room temperature.
Peel the onion and cut it into thin slices. Clean the mushrooms and cut them into thick slices. Drain the crushed tomatoes if they're very watery.
In the nonstick skillet, heat 1 tsp of oil over medium heat. Add the onions and cook them for 5 min until translucent. Set aside on a plate.
In the same skillet, add the rest of the oil. Cook the mushrooms for 5 min over medium heat until they release their water. Season lightly with salt. Set aside with the onions.
On a floured work surface, stretch the dough into a circle about 25 cm across. If it springs back, let it rest for 5 min before you keep going.
Preheat the oven to 240 °C (gas mark 8). If you have a pizza stone, put it in the oven while it heats.
Place the dough on a sheet of parchment paper or right on the pizza peel. Spread the crushed tomatoes, leaving a 1 cm border. Scatter the onions and mushrooms on top. Sprinkle with half of the shredded cheese.
Bake the pizza on the middle rack for 12 to 15 min, until the crust is golden and the cheese is melted. Keep an eye on it so it doesn't burn.
Take the pizza out of the oven and sprinkle it with the rest of the shredded cheese. Let it rest for 2 min before slicing and serving.
One serving has about 558 kcal. 59% comes from carbs, 16% from protein and 22% from fat.
| Energy | 558 kcal |
| Protein | 22.2 g |
| Carbs | 82.5 g |
| of which sugars | 8.4 g |
| Fat | 13.7 g |
| of which saturated fat | 6 g |
| Fiber | 8 g |
| Salt | 0.8 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.06 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
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