I occasionally make my own dough for pizza crust, but I'm one of those people who tries to avoid working with yeast whenever possible. For a pizza, it seems especially silly — pizza dinners should be easy and starting them 2 hours in advance kind of defeats the purpose, yes? I'm not opposed to spending 2 hours on a dinner once in a while, but there are other times when you just need to get food in you. There's nothing wrong with that!
Having tried just about every store-bought pizza crust option on the market, I've finally found the Holy Grail: Trader Joe's Garlic & Herb Pizza Dough. Because pre-made crusts are okay in a pinch, but let's be real, they're mostly just a delivery mechanism for melted cheese, sauce, and toppings. And a lot of the refrigerated pizza doughs have a better texture than the prepared crusts, but they're still pretty bland in the flavor department. This dough, which is sold in the refrigerator case with the cheeses and such, isn't bland (because: garlic! herbs!) and while it takes a little more effort than a pre-made pizza crust, it's much easier than making your own crust from scratch. I'm sure I'm the last person on the planet to buy this, but in case I'm not: try this dough.
When you're working with refrigerated pizza dough, the most important thing to remember is this: don't overwork it! And that's something I've learned from experience. If you over-knead your dough or have to roll it out more than once, you'll end up with a tough pizza crust. I suggest lining a baking sheet or pizza stone with parchment paper and rolling out the dough directly on there instead of rolling it on a work surface and transferring it — whenever my crust ends up over-worked, it's always because I couldn't transfer it to my pizza stone without it crumpling up. I have no pizza transferring skills. This method will save you some time on clean-up too. If you don't have a rolling pin, you can stretch and pat the dough into shape with your hands.
This particular dough needs 20 minutes to rest before rolling it out, which is perfect because the roasted broccoli topping takes 20 minutes in the oven. If you're wondering why I don't top the pizza with the broccoli and then bake it, it's because broccoli can burn pretty easily in the oven; since different brands of dough and crusts bake at different temperatures, roasting the broccoli separately helps make sure it's not under- or over-cooked.
I used homemade sun-dried tomatoes on this pizza — they can be made in big batches and stored in the freezer, so I usually have a bag of them on hand to throw on pizzas, burgers, and pasta — but the kind you buy in bags or jars will work just fine.
This pizza might involve a few shortcuts, but who cares when it tastes so good!
Ingredients
- 1 crown broccoli broken into florets
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 pound refrigerated pizza dough
- 2-3 tablespoons prepared pesto
- 1 cup shredded mozzarella cheese
- ½ cup sun-dried tomatoes
- 1 tablespoon pine nuts toasted
- 3 tablespoons basil chiffonade optional
Instructions
- Preheat oven to 400ºF.
- Place the broccoli on a rimmed baking sheet and drizzle with olive oil; toss to coat. Season with salt and pepper and bake for 15-20 minutes, or until the broccoli is just beginning to brown. Remove from oven and adjust the oven to the temperature indicated on the pizza dough package.
- Line a pizza stone or baking sheet with parchment paper. Roll out the dough to form a 12-inch circle. Spread pesto onto the crust, leaving a 1-inch margin on all sides, and sprinkle cheese over the pesto. Bake for 10-12 minutes, or time indicated on pizza dough package, until the cheese is just beginning to brown.
- Remove the pizza from the oven and top it with the roasted broccoli, sun-dried tomatoes, pine nuts, and basil. Cut into slices and serve.
Ciara Attwell (@MyFussyEater) says
This looks incredible. I'm always thinking of ways to include broccoli into meals. This is perfect!
Sharaden says
This looks soooo good! I can't wait to try it myself. I especially like how you also used yellow tomatoes. It gives it such a nice added punch of colours!
Kiersten Frase says
That's why I used homemade sun-dried tomatoes. I knew I wanted yellow in the photo!
Samantha @FerraroKitchen says
Ha...I am deathly afraid of yeast!! And I have never made my own pizza dough (confession). We always get pre-made and freeze the rest for later..such a great tool! And LOVE this roasted broccoli pizza!
Kiersten Frase says
I finally started dabbling in baking with yeast last year and it wasn't as terrible as I thought it would be, so you should give it a try. 🙂 But if I can avoid fussing with it, I will!
Kathryn says
Love the toppings on this pizza - roasted broccoli is my absolute favourite way to eat it and it sounds like a great combination with the sun dried tomatoes.
Kiersten Frase says
It's SO good roasted, isn't it? I never make it any other way now...
Vanessa says
This looks so tasty!
Laura (Tutti Dolci) says
I'm doing grilled pizzas for dinner tonight, these toppings look so good!
Katie (The Muffin Myth) says
Yeast doesn't scare me, and I sometimes do a make ahead pizza dough that cold ferments for several days in the fridge - it makes it much quicker come pizza night! And I love broccoli on pizza. Broccoli with smoked tofu, red onions, and some strong cheese is one of my favourites. Yum!
Kiersten Frase says
There's a pizza place in our town that puts tofu on pizza and it is SO GOOD. I think it might be time for us to post a tofu pizza recipe. 🙂
Courtney @ The Fig Tree says
This pizza looks wonderful! Love all of the toppings. I've made homemade pizza dough a number of times, but avoid yeast products normally. I don't know why! They can be intimidating. Now I'm hungry. Better go throw dinner together. I'll have to buy the ingredients to try this pizza soon. Yum!
Kiersten Frase says
They are intimidating! I don't have the best luck with them - usually something goes wrong. 🙂
Purelytwins says
looks amazing, love the idea of adding broccoli!
Becky @ Fun Fresh Feast says
You are not the last person on earth to try that pizza dough, but I might be! I always make mine from scratch, but it can be a little bit of a hassle to have to plan ahead. I will give the dough and this recipe a try. Looks great!
Kiersten Frase says
When I'm feeling really on-the-ball, I'll make a big batch of dough and freeze it in 1-pound portions for later, but it rarely happens. 🙂
Cassie says
I've never used the TJ's dough but I have a super simple no-rise pizza crust recipe that literally takes 10 minutes. It's my go-to because I never think far enough ahead of time when I make homemade pizza to make a dough that has to rise for hours! I love this pizza. Pine nuts on pizza is my #1 favorite!
Kiersten Frase says
I love that! I'm going to have to search your blog for the recipe. 🙂 The recipe I usually use takes maybe 2-3 hours, which isn't terrible, but not really good for a weeknight.
Kate says
I've been craving pizza lately, so this broccoli/tomato version is calling my name! I love TJ's whole wheat pizza dough but haven't tried the herbed kind yet. The more herbs, the better, if you ask me.
Kiersten Frase says
Their whole wheat dough is really good too. I bought another store's version and it was barely edible!
Emily says
This looks delicious! I love the TJs pizza dough - try it as a garlic knot one day. You'll thank me, but your hips won't!
Kiersten Frase says
Ooh, I am intrigued!
Olivia says
Yumm-o! It looks delicious. I've tried the TJs pizza dough before, but I must give it a try soon. Thanks for sharing this awesome recipe. I love your blog and I always enjoy reading your blog 😉
Olivia says
Sorry, I meant I've never tried the TJs pizza dough before 😉
Kiersten Frase says
Thank you! And you should definitely give their pizza dough a try - it's really good! 🙂
Andrea says
I love simple pizza recipes like this! I agree with you on the whole homemade dough thing-it hasn't worked out well for me and I never plan ahead for pizza anyway. However, the homemade sun-dried tomatoes are something i can spend a little time doing! Love it!
Kiersten Frase says
Those tomatoes are my little secret weapon. I make big batches of them, freeze them, and add them to so many things!
Joanne says
I tend to always make my own dough, but then again I'm a little crazy so I'm probably not the best example. I have tried that TJ's flavor, though, and you're right! It's pretty darn tasty. Love your toppings for this pizza!
Kiersten Frase says
I make it sometimes and I like the IDEA of it, but I hardly ever do it. Bad food blogger!
Shirley says
Ooooh, I am a sucker in particular for the pine nuts! I've only tried the plain Trader Joe's pizza dough, so I have to pick up that one next time. I agree with you -- I think the recipe we use for pizza dough is even an overnight one, and when do we ever plan that far in advance to have pizza? Never.
Kiersten Frase says
No you don't! And pizza is such a great quick meal, putting together a homemade crust totally ruins it.
Ckl says
This is also really great baked on the grill!
Kiersten Frase says
I love grilled pizza! Thanks for the tip. 🙂
Kelly says
Hello,
I don't have a Trader Joe's or a Wholefoods in my area so what can I use as an alternative pizza dough?
Thanks
Lucy says
This looks amazing, I'm going to try this out during the week with Puff pastry as a base, as it's less filling than pizza base so leaves more room to enjoy the toppings!
Kiersten Frase says
I absolutely love puff pastry - I think that would be perfect!