TJ's Pizza Dough Pesto Pizza
Trader Joe'sTJ's Pizza Dough Pesto Pizza
Ingredients
For the Pizza
- 1 pound Trader Joe's fresh pizza dough, at room temperature for 30 minutes
- 1/2 cup Trader Joe's vegan kale, cashew & basil pesto
- 1 1/2 cups Trader Joe's shredded mozzarella cheese
- 1 cup Trader Joe's cherry tomatoes, halved
- 1 cup Trader Joe's pre-cooked grilled chicken strips, chopped (optional)
- 1/2 teaspoon Trader Joe's Everything but the Bagel seasoning, for sprinkling
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Preheat your oven to 450°F. If using a pizza stone, place it in the oven during preheating. Lightly flour a clean work surface.
⏱️ 5 min•🌡️ 450
- 2
Carefully stretch or roll out the Trader Joe's pizza dough into your desired shape (round or rectangular) on the floured surface. Aim for about a 1/4-inch thickness. If the dough springs back, let it rest for a few minutes before continuing.
⏱️ 3 min
- 3
Transfer the stretched dough to a parchment-lined baking sheet or a pizza peel dusted with cornmeal if using a pizza stone. Brush the edges of the dough with 1 tablespoon of olive oil.
⏱️ 2 min
- 4
Spread the Trader Joe's vegan kale, cashew & basil pesto evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with Trader Joe's shredded mozzarella cheese.
⏱️ 2 min
- 5
Arrange the halved Trader Joe's cherry tomatoes and chopped Trader Joe's pre-cooked grilled chicken strips (if using) over the cheese. Sprinkle with Trader Joe's Everything but the Bagel seasoning.
⏱️ 2 min
- 6
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, carefully slide the pizza onto the hot stone.
⏱️ 15 min•🌡️ 450
- 7
Remove the pizza from the oven, let it cool for a minute or two, then garnish with fresh basil leaves. Slice and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Pizza Dough Pesto Pizza
Ingredients
For the Pizza
- 1 pound Trader Joe's fresh pizza dough, at room temperature for 30 minutes
- 1/2 cup Trader Joe's vegan kale, cashew & basil pesto
- 1 1/2 cups Trader Joe's shredded mozzarella cheese
- 1 cup Trader Joe's cherry tomatoes, halved
- 1 cup Trader Joe's pre-cooked grilled chicken strips, chopped (optional)
- 1/2 teaspoon Trader Joe's Everything but the Bagel seasoning, for sprinkling
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Preheat your oven to 450°F. If using a pizza stone, place it in the oven during preheating. Lightly flour a clean work surface.
⏱️ 5 min•🌡️ 450 - 2
Carefully stretch or roll out the Trader Joe's pizza dough into your desired shape (round or rectangular) on the floured surface. Aim for about a 1/4-inch thickness. If the dough springs back, let it rest for a few minutes before continuing.
⏱️ 3 min - 3
Transfer the stretched dough to a parchment-lined baking sheet or a pizza peel dusted with cornmeal if using a pizza stone. Brush the edges of the dough with 1 tablespoon of olive oil.
⏱️ 2 min - 4
Spread the Trader Joe's vegan kale, cashew & basil pesto evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with Trader Joe's shredded mozzarella cheese.
⏱️ 2 min - 5
Arrange the halved Trader Joe's cherry tomatoes and chopped Trader Joe's pre-cooked grilled chicken strips (if using) over the cheese. Sprinkle with Trader Joe's Everything but the Bagel seasoning.
⏱️ 2 min - 6
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, carefully slide the pizza onto the hot stone.
⏱️ 15 min•🌡️ 450 - 7
Remove the pizza from the oven, let it cool for a minute or two, then garnish with fresh basil leaves. Slice and serve immediately.
⏱️ 1 min