I have been a huge fan of Trader Joe’s for decades, now. I literally remember when they only sold wines and cheeses, before they branched out to being a full-fledged grocery store (ughhh I am dating myself, for sure). This isn’t a sponsored post or anything of the sort, just the ramblings of a huge fan 😉 I personally have fought the great fight for parking spots in dozens of TJ parking lots, and have let my love of their products give me the strength to conquer my frustrations. Yes, they are a little popular…but it is a popularity earned by being consistently excellent in what they put forth and keeping it at a manageable price point. Honestly, I love that it just makes it THAT much easier for me to juggle family and work while still being able to maintain a healthy dinner around the table every night. I guess I kinda see Trader Joe’s as a wonderful tool in my belt for figuring out how to do this whole working mom thing.
With that said, I thought it would be helpful for any of you with crazy schedules (ummmm, which probably means ALL of you) if I shared a couple of my fav go-to recipes that I make when I am just trying to balance life in a healthy way. This little pizza recipe is wonderful because it is loaded with flavor and fresh ingredients….it’s even great if you have a sensitivity to dairy because of the goat cheese. What I love about making this is that I can pair it with a couple of other flavors, like classic pepperoni, to make the whole clan happy at the end of the day. So get ready to pile on the flavors of the Mediterranean and make an exhausting week night feel a little more comfy.
Start by preheating your oven to 450*F. The Trader Joe’s pre-made pizza dough makes life easier than busting out some dough from scratch on a midweek night. Just make sure that you give it some time to rest at room temperature, so that is will roll out easily.
I simply used a cookie sheet sprinkled with cornmeal to make a nice large pizza for my toppings.
Start by layering on your bruschetta. The tomato juices and olive oil make a great base for building flavors.
If you have never tried Trader Joe’s dried kalamata olives before, they are a real treat. Be forewarned that they do contain the pit, so give them a smash with the flat side of your knife to loosen the pit and peel the flesh away.
Crumble on the goat cheese and throw it into your 450*F oven for 10 minutes. After 10 minutes, check on it to see if the crust is getting brown and happy.
Last step to this yummy Mediterranean flavor bomb is to chop up some fresh Italian parsley to sprinkle all over. I always like to top my hot pizza with fresh herbs, as opposed to cooking them. The heat of the pizza wilts them down, but maintains their big flavor punch!
Nom nom nom nom nom.
This is such a cinch for a midweek night. Fast, flavorful and delicious.
A quick dinner using simple, flavorful ingredients from Trader Joe's for a Mediterranean treat.
- 1 bag Trader Joe's pizza dough
- 1 container Trader Joe's broschetta
- 20 Trader Joe's kalamata olives
- 1/2 container Trader Joe's goat milk feta cheese
- 1/2 cup loosely packed fresh parsley chopped
Preheat your oven to 450*F and scatter a pizza stone or cookie sheet with cornmeal (so your pizza won't stick).
Using the flat blade of the knife, gently press on the kalamata olives until the pit releases. Then, roughly chop up the olives for topping your pizza.
Roll out or throw your pizza dough until it looks beautiful on your pizza stone or cookie sheet.
Top your dough with the broschetta and then follow up with the goat cheese and kalamata olives. It is now ready for the oven. Bake it at 450*F for approximately 15 minutes, but check after 10.
Last step before serving is to scatter the fresh parsley all over your hot, right-out-of-the-oven pizza. Now, enjoy!