Living 100% on food storage: Last grocery trip was November, 2023. Today is January 30th, 2024.
Using my same 'daily bread' bucket from the fridge, I decided at the last second to make pizzas for dinner last night.
If you are brand new here, check on the side bar for the many mentions in the past 2 months of my 3/4 ingredient, artisan bread that I make everything out of now. It's just 3 cups flour, 1/2 - 1 t yeast, a teaspoon salt and 1 or 2 t sugar, mixed in a bucket with 1 1/2 - 2 cups hot water, topped with a lid and put in the refrigerator to use within the next few days.
The dough in the bucket is the perfect amount for 2 pizzas. The first one was a typical pepperoni pizza, using pepperoni from the freezer, homemade pizza sauce (I posted about a couple weeks ago), mozzarella cheese from the freezer (getting low but not out yet!), and the last of the green olives in a jar in the fridge. Topped it off with parmesan cheese also already in a container in the refrigerator.
The 2nd pizza, one of my favorites but improvised with what we had on hand... my Greek Feta Pizza.
I have 1 container of feta left in the freezer, and so I opted to use some on this as it's totally worth it. When this is gone I'll switch to the food storage freeze dried feta cheese.
I've been posting about this pizza for literally about 15 years now! If you've missed it, here is the original recipe, which I always improvise in one way or another.
Greek Feta Pizza
1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 - 12 inch pre-baked pizza crust, homemade crust
1/2 c oil packed sun dried tomatoes
olive oil (or oil from the sun dried tomatoes)
1/4 pitted Kalamata olives,, chopped or sliced
1 t dried oregano
2 cups baby spinach leaves, washed and dry
1/2 small red onion, sliced into rings
Heat oven to 450. Mix the mayonnaise with garlic and 1/2 cup feta. Spread this over your pizza crust or over 2 or 3 thick flour tortillas. Top with tomatoes, olives and oregano. Bake until heated through. Toss the spinach and onion with about 1 tablespoon olive oil or if you have it - oil from the sun dried tomatoes. Tops the pizza with the spinach mixture and the rest of the 1/2 cup feta. Return to the oven for about 3 minutes. Slice and serve!
Notes:
I used my 'daily bread' dough from the fridge for the crusts.
I like to mix about 1/2 cup homemade pizza sauce (from food storage items and posted recently) in with the mayonnaise and I don't use sun dried tomatoes (I don't like them and don't keep them in our pantry or food storage).
I still have a few onions left - another one was starting to sprout, so he got used. When those are gone I'll switch to re-hydrating the dried minced versions until I can hopefully grow some or at least green onions in the garden this summer.
Unfortunately I found I'm completely out of my frozen spinach stores. I have freeze dried on hand in my long term storage, which I may have to look for, as we tend to eat a lot of spinach and it's too cold/early to plant. I had the very end of a salad mix in the fridge, which I found about 4 spinach leaves in, so I pulled them out and used those.
I have Kalmata olives in the fridge and an extra jar in the 2-3 year pantry. Spices and oil I always have on hand and in storage.
Lastly, I still have a bit of mozzarella in the freezer. When that is gone my options will be to switch to using freeze dried mozzarella from long term storage or making homemade mozzarella cheese from whole milk powder in my 2-3 year storage. I'll update the process as needed when I make the meals and improve as such.
