In my opinion, pizza gets a pretty bad rap. When we think of pizza, it congers thoughts of frat boys scarfing it down with cheap beer, cardboard tasting crusts with over greasy meat atop it, and all the other horrible things that have been done to it (stuffing more cheese in the crust, as if what was already on it wouldn't stop our heart).
This weekend I was at Trader Joe's and came across their dough in a bag. So, we decided to pick up 2 bags of the herb dough and make some homemade pizza. The day before I made some of that delicious marinara sauce (Read "Mambo Italian"), so we decided to utilize that since there was so much.
Let me just say that what became of this idea is certainly a keeper and a lot better than those boxed frozen frisbees you can buy. True, it does take more time, and we all know what a precious commodity that is, but it was well worth it. The first time I worked with the Trader Joe's dough in a bag I had a tough time because it was way to elastic. I know now how to better manage the dough through manipulation and patience (Last time I had 3 girls barking at me that they were hungry!). Le'ts look at how to make a go at it! The Goods
-1 bag Trader Joe's readymade garlic herb dough
-1/2 to 2/3 cup marinara sauce (Use recipe from "Mambo Italiano" post)
-1/2 yellow bell pepper, roasted under the broiler
-1 cup mushrooms
-5 or 6 good size basil leafs chiffonade cut (Rolled together and sliced up)
-1 cup Mozzarella cheese
-1/4 red onion diced
The Play Out
-Remove the dough from the bag and place it in a greased bowl. Cover with plastic rap and let sit at room temperature or a little warmer for 1 hours so it may rise a bit.
-Begin by turning the broiler on, setting an oven rack to the highest spot, and placing the bell pepper under the broiler until the skin begins the char. Remove the pepper from the oven and place in a plastic bag under a dish towel to steam the pepper so the skin comes off easier.
-Preheat the oven to 450 degrees (F)
-Chop mushrooms, onions, basil, and roasted bell pepper
-After 1 hour of letting the dough do its thing, remove it from the bowl and place the dough on a lightly floured surface. Knead the dough 4 or 5 times.
-Using a rolling pin, begin to roll the dough out to shape you pan, square or circular. We used a 14" pizza stone, so I rotated the dough periodically while rolling. Allow the dough to rest a little and continue to stretch it out by hand, doing so carefully so you do not rip the dough. Be patient, this will look like you are getting nowhere for a little while, but as the dough relaxes from the kneading it will stretch out to your shape.
-Place the rolled out dough on a baking sheet or pizza stone.
-Place a large dollop of sauce in the center of the dough and spread it around with a spoon.
-Arrange the rest of your toppings and then sprinkle the mozzarella cheese on.
-Place the pizza in the preheated oven for 20-25 minutes until the dough it crispy and to the consistence you like.
-Remove the pizza from the oven or turn the broiler on for a few minutes to toast up the cheese.
-Slice and dice that boy up and go to town on it!
Thanks for reading and wishing you best eating.
Bon Appétit
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