| 7 Tbsp. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.33 |
| 4 x Cloves Garlic, chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 3/4 lb Eggplant, cut in 1" cubes |
3 oz |
$1.99 per item
|
$0.37 |
| 1 Tbsp. Balsamic vinegar or possibly red wine vinegar |
3/4 teaspoon |
$6.59 per 17 fluid ounces
|
$0.05 |
| 1/4 c. Pine nuts |
1 tablespoon |
$6.59 per 2 1/4 ounces
|
$0.87 |
| 1 c. Hot water, (105 to 115 degrees) |
1/4 cup |
n/a
|
|
| 1 env dry yeast |
1/4 env |
$8.79 per 4 ounces
|
$0.69 |
| 3 Tbsp. Extra virgin olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 3/4 tsp Salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 1/2 c. Fontina Cheese, grated |
1/3 cup |
$6.09 per 8 ounces
|
$1.33 |
| 1 1/2 c. Mozzarella Cheese, grated |
1/3 cup |
n/a
|
|
| 3 1/2 ounce Soft Mild Goat Cheese (Such As Montrachet), crumbled |
7/8 oz |
$6.59 per 5 1/2 ounces
|
$1.05 |
| 1/4 c. Freshly Grated Parmesan Cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.20 |
| 1 x Red bell pepper, cut into strips |
1/4 bell pepper |
$3.29 per pound
|
$0.22 |
| 1/2 c. Thinly sliced fresh basil leaves Fresh basil sprigs |
2 tablespoons |
$2.59 per cup
|
$0.32 |
| Total per Serving |
$5.60 |
| Total Recipe |
$22.39 |
Suggestions?