Pizza Trio

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Ever want to order or make pizza, but you can’t settle on which toppings to put on it? Me too, so I decided to utilize Trader Joe’s awesome long, prebaked pizza crusts you can find in the bakery section. They come in a two pack and are a great way to make a quick and delicious pizza anytime.

I choose to not put cheese on these other than the grated parmesan I added after the pizza was cooked, but you can add that if you want to. I don’t like most vegan cheeses hot on pizza and can take away from the other toppings. I like using a really flavorful base sauce and pile on the toppings, so you never miss the cheese. If you have a favorite vegan cheese, you can always add it after you add the sauce.  

The crusts don’t take long to cook and be careful not to over cook the crust or it will become awfully hard. Still good, but you don’t want to crack a tooth while you are eating.  The great thing about these pizza bases, is the possibilities are endless. You can mix and match anything you want and can even make a thing out of it with kids or at parties. Let everyone help with the pizza making and eat the finished product when cooked. If you split the crust up in thirds like I did, you can end up making four equal squares of each base sauce. It makes 12 perfect pieces for parties, appetizers, or sharing purposes. It also comes with two pizzas in a pack, so it is a great way to make several versions at once. It’s also a cheap way to feed several people if you buy a couple of packs of these crusts. They are also great on time because they are prebaked and only take minutes to cook.

What are your favorite toppings for pizza? Have you eaten these pizza crusts before? Let me know in the comments below. Don’t forget to subscribe to my newsletter so you never miss recipes like these.

Thanks for reading,

Jessica

Pizza Trio

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Yield: 2-3

Author: Jessica Morton

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

Vegan Kale Pesto Base Ingredients

• 3 TBSP Trader Joe’s Vegan Kale Pesto (feel free to make your own)
• ¼ can TJ’s whole artichoke hearts, quartered
• 1 TBSP TJ’s julienne sliced, sun-dried tomatoes in olive oil
• 2 TBSP jarred sliced mushrooms
• 1 TSP minced garlic
• 2 TBSP sliced black olives
• Basil leaves to garnish

Garlic Artichoke Antipasto Base Ingredients

• 2 TBSP TJ’s Garlic Spread Dip
• 2 TBSP TJ’s artichoke antipasto
• 1 TBSP raw pine nuts
• 1 TSP minced garlic
• 3 TBSP jarred sliced mushrooms
• 3 TBSP fresh spinach, roughly chopped
• Sprinkle of TJ’s Black Truffle powder (optional)
• Drizzle of Black Truffle oil (optional)

Traditional Red Sauce Base Ingredients

• 3 TBSP TJ’s pizza sauce (I like the cold one in the deli section)
• ½ Tofurky Italian sausage, diced
• 1 sliced Roma tomato
• 1 TSP minced garlic
• 2 TBSP TJ’s sliced black olives
• 2 TBSP Hatch green chile
• 2 TBSP red onion, diced
• Sliced basil to garnish

Other Ingredients

• 1 Trader Joe’s Pizza crust (the large two pack of prebaked crusts found in the bakery section)
• 2 TBSP vegan parmesan for garnish (I like Violife block parm that I grate)
• 2 TBSP olive oil to brush the crust with

Instructions

1. Preheat oven to 425° F. Prep all the toppings from dicing the veggies and opening all the cans/jars. Line up the toppings near each other depending on the sauce base to make things easier for you. Place blank crust on a cookie sheet or pizza stone/pan if the crust fits. Brush the whole blank crust with olive oil using a basting brush.
2. Start with the vegan kale pesto base and spread the sauce over 1/3 of the crust. Add all the remaining toppings to that pizza and move on to the garlic artichoke antipasto base.
3. Mix the garlic spread dip and artichoke antipasto together and spread it over the middle 1/3 of the crust. Add the remaining toppings for that base before you move on. The black truffle oil and powder are optional, but I love them both.
4. Spread the red sauce over the remaining blank crust and all the toppings that go on that base.
5. Bake at 425° F for 5-6 minutes, broiling on high for 2-3 minutes to crisp up the top.
6. Once pulled from the oven, garnish the whole pizza with the grated parmesan cheese.
7. Add whole basil leaves to the red sauce base.
8. Roll up a couple of large basil leaves and finely slice it up. Add the sliced basil leaves over the kale pesto base.
9. Cut in half long ways and slice up 12 small squares. You should have four squares of each pizza base.

Notes:

Serves 2-3 and leftovers can be kept in the fridge sealed for 3-4 days. I usually air fry the leftovers so the crust doesn’t get gummy.

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