Pizza is the one food I can eat anytime, anywhere, even if I’m not hungry. For home consumption, pizza can be delivered with a call to one’s favorite pizzeria or made with crust that is store-bought or assembled from scratch.
Trader Joe sells fresh pizza dough, ready to roll out, load up, and bake. The dough is
available in regular, garlic and herb and whole wheat. It s better than I expected, much easier than home-made, and made of Trader Joe healthy organic products – which satisfies my try-to-eat healthy side. And I still feel culinarily adventurous by choosing what toppings to use.
Deep dish is my preferred pizza style. I use a pan that is 12 inches in diameter and 1 ½ inches deep. I oil the pan lightly, then dust with corn meal. I roll out the dough to the appropriate size, fold into quarters, transfer to the pan, then unfold it and pat it into place. Next comes a jar of Joe’s pizza sauce. I sprinkle a little sugar, garlic powder, Penzey’s Tuscan Sunset seasoning, and basil over the sauce. Browned Italian sausage and pepperoni are distributed evenly over the seasoned sauce, followed by mushrooms and black olives. Joe’s shredded mozzarella gets liberally sprinkled on top, and it’s off to a 425 degree oven for 15-20 minutes.
The proof of any recipe is in the tasting, of course. From the first bite of pizza with Joe’s dough, I was convinced that this is my new favorite pizza to have when at home. This method is not quite as easy as calling the delivery guy. It requires a trip to shop for the ingredients, then a little assembly. That is effort I’m willing to invest, given the results I know I’ll get.
We are fortunate to have a Trader Joe’s store in our town. If we didn’t have Joe nearby or some other reliable source of fresh dough, I’d make my own dough. It really is pretty easy to do. But we’d be having homemade pizza far less often.
Read about some wine with that pizza here – De-mystifying Wine – Part 2 of 2
HouseSpouseLife.com and InspiringLifeOverFifty.com provide insight for those over 50 who continue to change the world – and for those who love them.
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I find your site very interesting. I met Barbara yesterday at the car show at the Villages. I don’t know how deep you get into wine but we actually have a kind of poorly maintained vineyard that we have used for wine making for quite a few years. When we do take on the work we usually can produce 35 or 40 gallons. Otherwise we leave the grapes for the turkeys.
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We have a category on Food and Wine – take a look!!
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