Although Trader Joe’s frozen pizzas may be ridiculously addicting and convenient, sometimes you just want to do your own thing. With cheap prices and a variety of quality toppings, making your own pie has never been easier. This is a relatively simple, base recipe for what could turn into a completely loaded vegetable pizza or meat lovers edition depending on your preference.
With a prep time of 15 minutes, this colorful pizza is easy on the eyes and complex on the tastebuds. It’s also a fun way for roommates or friends to get together and cook because you can split up the tasks and take turns rolling the dough, each contributing your favorite toppings to the pie as a whole.
- Garlic herb, whole wheat or plain dough ($1.19/16 oz.)
- Gorgonzola crumble ($3.49)
- Pesto alla Genovese ($2.69)
- Artichoke hearts ($3.29)
- Pizza tomato sauce ($1.99)
The whole wheat dough gives an insanely nutty taste that compliments the pesto and brings out the earthy flavor of the artichokes. If you’re nervous about rolling out dough, don’t be! It isn’t as hard as it may appear, especially when half the work is done for you. Just bring it home, flour up a section of the countertop, grab a roller (a wine bottle will substitute if you’re lacking in kitchen utensils) and lightly flour both sides of the dough before beginning to roll it out from the center. Pre heat the oven to 400°F and keep rolling, making sure to roll from the center each time, until the dough is as thin or thick as you desire.
Once the dough resembles somewhat of a circular shape, transfer it to a baking sheet and add the pesto as the base topping, spreading evenly, and generously, over the dough. Next, add the tomato sauce, which is easier to spread, but make sure to keep a thin layer, as to not overpower the pesto, only compliment it. If you’re a cheese lover, sprinkle the entire container of gorgonzola crumbles on top of the tomato, pesto combo. It’s best to use your hands for this, eyeing which areas of the pizza need more cheese, keeping it relatively even. Lastly, drain the artichoke hearts then slice them in half to make the full can go further. Similar to the cheese, add the artichokes by hand and spread them evenly.
Pop the pie in the oven for about 20 minutes, until the dough is crispy and the cheese is melted. While baking, check the pizza every now and then to be sure that the artichokes aren’t burning; you’ll want them crispy though so if they appear to be getting too crisp, move the pizza down to the middle rack.
Take the completed pizza out of the oven and let cool before diving in. Serve with red pepper flakes for the spicy fiends out there.
*In the spring or summer, baking the pizza then throwing it on the grill for the last ten minutes really crisps up the whole pie, making the perfect warm weather flatbread.