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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Pizza With Toasted Onions and Garlic
This delicious pizza is easier to make than you would think! Fresh mozzarella, garlic pieces and toasted onion top an easy-to-make crust for a yummy, casual dinner any night of the week.
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Yield:8-10 slices
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Level of Difficulty:Easy
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Cook Time:40 Minutes
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Prep Time:40 Minutes
Ingredients
- 2 1/4 teaspoons
active dry yeast
- 1 cup
warm water (110 degrees Fahrenheit [45 degrees Celsius])
- 2 1/4 cups
bread flour
- 2 tablespoons
olive oil
- 1 teaspoon
salt
- 2 teaspoons
granulated sugar
- 2 teaspoons
minced garlic pieces
- 1 tablespoon
olive oil
- 2 teaspoons
toasted onion
- 16 ounces
fresh mozzarella
- 1/2 cup
tomato sauce or crushed, canned San Marzano tomatoes, reduced to a thick consistency
- 2 teaspoons
basil leaves
Directions
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
Combine yeast and warm water in a cup and allow to stand until creamy for about 10 minutes.
Mix bread flour, salt, granulated sugar, remaining 2 tablespoons of olive oil and yeast/water mixture on low speed with a stand mixer and paddle attachment until mixture comes together. Switch to hook attachment and knead with hook on medium speed for about five to six minutes or until a firm, smooth dough forms.
Cover dough with plastic wrap and allow to rise for 30 minutes or until doubled in size.
While dough is rising, thinly slice mozzarella and pat dry between two paper towels. Store in refrigerator for 30 minutes to drain.
Combine garlic and onion pieces in a small bowl and cover with 1 tablespoon of olive oil.
On a well floured counter, roll dough out to fit a 13x18 inch baking sheet. (Or toss by hand if experienced).
Place rolled dough on parchment lined baking sheet and bake on bottom rack of oven for 5 minutes.
Remove from oven and lay mozzarella slices 1/4” apart on top of par-baked dough.
Scatter garlic and onion mixture over pizza.
Place sauce and basil leaves on top of mozzarella slices and dough.
Continue to bake pizza in oven for 15-17 minutes or until crust is golden brown.
Remove pizza from oven and allow to cool for seven minutes before serving.
