On almost a daily basis I will email or text Elias from work and ask him what he would like for dinner. I can count on getting one of a handful of responses, including pizza.
I always feel a bit guilty using pre-made pizza dough, even my DAD makes pizza dough! But having Trader Joe’s dough on hand makes pizza less of a production and more of a last minute meal. It freezes well so we usually buy a few at a time, the difficulty comes in remembering to taking it out of the freezer in time for it to thaw.
There are a few pizza’s that we have loved through our years of marriage. We went through a marinara faze where we packed the pizza with whatever veggies we had on hand, threw on some prosciutto or sausage and, of course, mozzarella cheese. The secret to this pizza was the broccoli, if you have never had broccoli on pizza, you must try it!
Recently we have been into a lighter pizza, as seen here. The ingredients vary a bit from pizza to pizza depending on what we have on hand but the basic idea remains the same.
Before you get started, make yourself a drink. Our drink of choice is a Manhattan, partly because that is all Elias will make, and mostly because they are delicious. Maybe one of these days he will share his recipe.
Trader Joe’s regular pizza dough
Yukon Gold Potato
First bring the dough to right about room temperature. It is so much easier to roll out if it is not cold. Preheat your oven to the temperature indicated on the Trader Joe’s package.
Roll the dough into a circle, or if you want it to look like ours; pull it and stretch it into some sort of irregular rectangle that fits into your baking sheet. Using a pastry brush, lightly brush the dough with olive oil and sprinkle with sea salt and a little freshly ground pepper.
At this point I usually pop the crust into the oven for about 5 minutes just to start the browning process. I think this cuts down on the baking time once your pizza is assembled and offers a more evenly cooked pizza crust.
Now for the assembly, which I don’t think you need instructions for. Except: Slice the potato very thinly so it has the opportunity to cook through while atop the pizza.
Bake the pizza until the cheese just begins to bubble and brown. I don’t pay too much attention to the time it takes to get to this point, I just keep checking. I believe we usually bake it about 10 to 12 minutes, and then without fail, Elias tells me to put it in for another minute. Don’t get too hasty. But don’t burn it.
As I mentioned above, this is a loose recipe. Here are some other ingredients that have worked well for us:
Onion - We almost always slice onion on this pizza, must have been out this time.
Meyer Lemon - Again, slice thin!
Herbs: Use what you have on hand. We have used oregano and sage in the past and both were delicious.
Fresh Arugula - Sprinkle over the top after the pizza is done.