| 2 Tbsp. extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 2 3/4 c. all-purpose flour |
3 tablespoons |
$2.99 per 5 pounds
|
$0.04 |
| 1 pkt dry yeast about 2 1/4 tsp. |
0.08 pkg |
$8.79 per 4 ounces
|
$0.05 |
| 1 c. hot water (120 to 130 degrees) |
1 tablespoon |
n/a
|
|
| 2 Tbsp. hot water (120 to 130 degrees) |
1/2 teaspoon |
n/a
|
|
| 2 tsp fresh rosemary minced or possibly |
1/6 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 1/2 tsp dry rosemary |
0.04 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.00 |
| 1 tsp salt divided cooking spray |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 3/4 c. Tomatoes oven-dry |
1 tablespoon |
$1.99 per pound
|
$0.04 |
| 4 ounce Fontina cheese diced |
1/3 oz |
$6.09 per 8 ounces
|
$0.25 |
| Total per Serving |
$0.43 |
| Total Recipe |
$5.16 |
Suggestions?