Day #2 of the Trader Joe’s recipe round-up!
Also, day #3 of my 6th grade field trip hostage situation.
Only kidding. I actually signed up to do this!
I wrote this post last week, so I’m sure right now I’m dying for a shower + my bed + a big ass glass of chard. Ha! Maybe not. Maybe I’m enjoying the hell out of the slug snail trailing across my face. Who knows?!?!
Remember a couple of weeks ago, when I insta storied my cauliflower pizza experience? I had TONS of DM’s asking how the crust turned out.
I Stacy Brown, self proclaimed pizza connoisseur, make this solid promise to you, from this day forward, for better, for worse, for richer, for poorer, in sickness and in health, until death do us part…. (that was a little much)
THE BEST CRUST EVER!
I didn’t miss the traditional crust at all. Not even for a second.
But, you HAVE to promise me one thing….
You HAVE to follow the pre-cooking process to achieve the best crust ever!
Trader Joe’s products used to create this meal:
- Cauliflower Pizza Crust
- Shaved brussles sprouts (the remainder from the halibut tacos)
- Vegan kale, cashew & basil pesto (this stuff is to die for)
*remember, I hate to waste food. I decorate with herbs that I’m working with that week. I utilize all produce purchase. If it begins to wilt. Roast it. If it’s freezable…freeze it! Throw it over greens. Smother it in ranch. Just use it. For instance, the prosciutto, I baked the remaining of it. Bay likes to snack on it for breakfast, kinda like bacon. The shaved brussels sprouts. I bought them for this pizza recipe, but decided to use them of a slaw on the halibut tacos too. Instead of buying a package of slaw too. Think ahead. End of rant!
Take a look at that pizza ♥
Here’s what you’ll need:
Trader Joe’s Cauliflower Pizza Crust
- 2 cups shaved Brussels sprouts
- 2 tablespoons Trader Joe’s kale, cashew + basil pesto (any pesto will do the trick)
- Red onion, thinly sliced
- 4 sliced prosciutto, thinly sliced
- 8 oz fresh mozzarella cheese ball, sliced
- 1 tablespoon red pepper flakes
- 1 tablespoon olive oil
- salt + pepper
- balsamic reduction
Here’s what you’ll do:
Preheat oven to 450 degrees. Line two baking sheets with foil. Use a pizza stone, if you have one for the cauli crust. I love my Pampered Chef Pizza Stone.
Mix brussels sprouts + red onion + olive oil + salt + pepper on one of the lined baking sheets.
Place cauliflower crust upside down on pizza store (of the other lined baking sheet).
Place veggies + crust in the oven and bake for 12 minutes.
Flip crust + stir veggies. Place back in oven for another 12 minutes.
Broil 4 minutes. This will make the veggies + crust crispy. Just how I like it.
Top crust with pesto + mozzarella cheese + red pepper flakes + roasted veggies + prosciutto.
Broil 5 minutes, until prosciutto browns up and cheese is bubbly.
Top with arugula + balsamic reduction.
I honestly cannot wait to recreate this pizza for myself again 🙂
Hope you love it as much as I did!!!