Okay I have been reading and here about this pre-prepared pizza dough for a while now and I was at Trader Joes the other day and decided to get some. I am going to try it again, but at first blush I didn’t love it. I like mine better. The big problem I had is I cooked it far longer then the recipe called for (and for as long as my toppings could hold out) but it was still doughy especially in the middle, and that was flat out soggy (if you look at the picture close enough you can see how it feel apart when I took it off the pizza stone). However, you can’t beat the ease and the flavor was fine. I think next time I will just bake a bit then add toppings and continue…. We will see.
I am not giving you a recipe for this because… well it was a pizza. The sauce was a cilantro pesto (just make your regular pesto recipe but use cilantro. Also I sometimes substitute almonds for the pine nuts or walnuts but any are fine), then I added onion, shrimp and some fresh basil and of course cheese!! I think next time I would skip the basil (not bad, didn't add anything since the cilantro took center stage) but add feta…yummy.
**Update: Since this post a friend turned me on to the perforated pizza pan. I still recommend pre-baking the crust prior to adding toppings, but the pan was a game changer!
Remember 5 more days until you have to have your entry's to me for the contest!! Go over and see Chef E's and Kristen's post. Chef E http://cookappeal.blogspot.com/2009/05/f-f-f-and-f-f.html and Kristen http://whatcha-eatin.blogspot.com/2009/05/thai-inspired-dinner-with-good-friend.html.
