Trader Joe's 4-Ingredient Pizza:

Intro

I got the idea for this pizza from my favorite cookbook that I own:

There is a recipe in the book for a "clt pizza" (cappicola, lettuce, and tomato). I took this as a starting point and modified it. I leave out the lettuce entirely and swap the cappicola out for prosciutto.

The Ingredients

In case it isn't obvious, this is called a "Trader Joe's 4-Ingredient Pizza" because it has only 4 ingredients and you get them all at Trader Joe's. I'm sure you could probably do this with ingredients from elsewhere, but this specific set of ingredients forms a perfect suite. They are proportioned such that you don't have to measure or count anything and there are no left-over bits.

This is "Trader Giotto's Pizza Dough". This is a picture of the "Garlic & Herb" variety, but there is also a plain variety that I prefer. This can be found in the same open, refrigerated case as the cheese.

This picture is a bit blurry I know. It says "Trader Giotto's Marinated Mozzarella in Extra Virgin Olive Oil". It's 10oz. Get the marinated one because you want those spices and whatnot.

This is "Trader Joe's High Lycopene Plum Tomatoes on the Vine". I get the ones on the vine because at some point I read that that keeps the fruit fresher or something. It's labeled 12.5oz.

I normally get a "Trader Giotto's" brand of prosciutto, but this time they were out of it so I got this other brand. You really only need about 4 slices, so prosciutto is the thing you're most likely to have left-overs of, but you can just eat it as a snack.

The Recipe

This recipe is a mixture of the recipe in the cookbook and the instructions on the package for the dough. When it comes to the numbers in this recipe, you're going to have to play it by ear.

1. Preheat the oven to 425.
2. Let the dough sit out at room temperature for about 20 minutes then roll out the dough on a floured surface to approximately 12 inches diameter. (I usually just stretch it out with my hands and go for a roundish shape. You don't really have to roll it with a rolling pin or anything).
3. Rub some olive oil on a baking sheet and slap the dough on there.
4. Slice up the plum tomatoes and the cheese and lay it out on the dough in an intermingling fashion. Don't try to put the cheese on top of the tomatoes. Mix it up so you don't have too much tomato or too much cheese in one spot. It should look like this:

5. Lay the prosciutto on top of the cheese and tomatoes. Don't layer it too much. It should look like this:

6. Put it in the oven for about 10-20 minutes. I don't know the exact timing here. Just check up on it after 10 minutes and keep your eye on it. You want it to be in there long enough to cook the dough and get the top ever so slightly crispy, but you don't want anything to burn.
7. When it's done, pull it out and let it rest for at least 5 minutes. Seriously. Do not cut this up yet. The cheese is really liquidy and you need it to firm up a bit to make it edible. Go put on some music and pour yourself a drink.

This one turned out a bit weird because the prosciutto shrank up a lot:

I have found you can prevent that form happening by kinda pressing is down slightly into the uneven surface of the cheese and tomoatoes before putting it in the oven.

The pizza probably serves 2-3 people depending on how hungry they are. I've made this thing many times now and I have to say, it is pretty foolproof. Like all recipes, it gets better as you do it more times and get more familiar with it. This thing even holds up really well as left-overs.

If you make one let me know how you like it. :)