Garlic Mushroom Basil Pizza

by - 3:09 PM

Pizza party time! I came home from Chicago late Wednesday evening tired, ravenous and with zero desire to go to the store. I decided to see what I could make from what was in my fridge...

A bunch of *almost* spoiled produce, no fresh protein, way too much cheese for one person and - Trader Joe's fresh pizza dough. Which expired that day. Pizza time it was!

Trader Joes crust fresh veggie pizza

I was shocked at how good this turned out so I decided to share it today. The great thing is, everything is so fresh and not greasy, you don't feel like crap after eating it.

Garlic Mushroom Basil Pizza


3-4 cloves garlic thinly sliced or chopped
Olive Oil
Freshly shaved parmesean cheese
Fresh mushroom blend (baby bella, shiitake, oyster)
8-10 Freshly sliced basil leaves
Whole wheat flour (optional but helps for rolling dough)

Disclaimer: everything that I listed as "fresh" had really been open in my fridge for the last few days and it still turned out just fine.


1. Preheat oven to 350 degrees. In a mixing bowl, combine pizza dough and a handful of flour. Hand-knead the dough a few times to make it not sticky and easier to work with.

2. Roll out dough on a baking mat to about 12 inches in diameter or the size of your pizza stone or pizza crisper. If you don't have a pizza specific pan, a regular cookie sheet is fine.

3. Press dough into circle. I had to do some idiotic style dough trickery like holding it up vertically to stretch it out.

4. Drizzle olive oil onto the crust and sprinkle fresh garlic. Arrange the freshly sliced mozzarella in a circle, then add mushrooms and basil. Sprinkle everything with parmesan cheese.

5. Bake for 12-18 minutes, depending on your oven. I thought the dough was too soft at 12, so I left it in for close to 18.

Trader Joes Pizza Dough Veggie Pizza

You can add kale, spinach or anything else that sounds good! I ended up serving it with a balsamic spinach salad. 

Also a great option for lent! 

Hope everyone enjoys their weekends - I'm cooking up my Seared Monkfish tonight (it's on sale at Whole Foods right now!) and trying to battle more snow for my long training run this weekend. Longest. Winter. Ever.


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