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Trader Joe's Tuesday: 4-Ingredient Crispy Truffle Cheesy Mushroom Skillet Pizza

Trader Joe's Tuesday: 4-Ingredient Crispy Truffle Cheesy Mushroom Skillet Pizza

Servings 2 to 4 people (Serves 2 if you’re only having pizza, serves 4 if you’re also serving a big salad or other sides)

Equipment

  • 10 to 12 inch cast iron skillet
  • Cheese grater

Ingredients

  • 2 tbsp olive oil, divided
  • 1 (1 pound) Garlic & Herb Trader Joe’s Pizza Dough
  • 8 ounces (1 typical package) Trader Joe’s Italian Truffle Cheese
  • 1 1/2 cups frozen Trader Joe’s Mushroom Medley 
  • Optional: thinly sliced basil and grated Parmesan

Substitutions:

  • Olive oil: any kind of high heat oil works
  • Garlic & Herb Pizza Dough: any 1 pound pizza dough ball works, but I like using the Garlic & Herb in order to create a super flavorful pizza with so few ingredients. If you use a plain dough, sprinkle 1/2 teaspoon dried oregano or thyme over the dough before you add the cheese.
  • Italian Truffle Cheese: the TJ’s caramelized onion cheese would also be delicious here if you don’t love truffles. Or shredded mozzarella to make things even easier on yourself. Drizzle with truffle oil if you have it
  • Frozen Trader Joe’s Mushroom Medley: you gotta cook the mushrooms before putting them on the pizza, so I love using this pre-cooked frozen bag for extra ease. If you already have fresh mushrooms, just saute them over medium-high in a little olive oil with garlic until tender.

Instructions

  • Two hours before you’re ready to eat, pour 1 1/2 tablespoons olive oil into an ovenproof skillet (preferably cast iron) and rub it all over the entire skillet and up the sides.
  • Add a 1 pound dough ball to the skillet and cover the skillet with plastic wrap. Set aside to rise at room temperature for 2 hours.
  • Meanwhile, grate 8 ounces truffle cheese (it will be about 2 cups of cheese) and dethaw 1 1/2 cups Trader Joe’s Mushroom Medley by allowing to sit out at room temperature or microwaving in a heatproof bowl for 2 minutes. Once de-thawed the amount will be closer to 1 cup of mushrooms.
  • Preheat oven to 450°F. Place an oven rack on the bottom and top rungs in your oven.
  • Drizzle the remaining 1/2 tablespoon olive oil over the pizza dough and use your fingertips to press/“dimple” the pizza dough to the edges of the skillet.
  • Top with the grated cheese and de-thawed mushrooms (be sure to shake off any excess liquid before you add them to the pizza) and bake on the bottom rack for 18 to 20 minutes, until the cheese is bubbling and the crust is a deep golden-brown. If the top of the pizza still seems pale, transfer to the top rack to cook for another 2 to 4 minutes. I don’t have to do this with my oven, but all ovens are different!
  • Run a flexible spatula or knife between the pan and the pizza so that the cheese doesn’t harden to the pan and stick as it cools.
  • Transfer the pizza to a cutting board and slice with a long chef’s knife or with kitchen shears. Serve immediately so that the crust doesn’t get soggy! If you can’t serve right away, be sure to transfer the pizza to a wire cooling rack.
  • Garnish with basil and parmesan if you have ‘em! Not necessary, but tasty.

Notes

You can make ANY kind of pizza using this method! Tag me and show me your creations! If you decide to use red sauce or pesto, add a thin layer of cheese to the dough FIRST, then the sauce, then the remainder of the cheese. This will keep your crust from getting soggy! This tip is from the King Arthur recipe!
    • Some other pizza combo ideas:
      • Marinara + mozzarella + basil after cooking
      • TJ’s Caramelized Onion cheese + figs + prosciutto
      • TJ’s Mexican cheese + TJ’s Frozen Mexican Corn + Cilantro
      • Truffle Cheese + Lightly Cooked Pancetta + Fresh Arugula on top
Author: Caroline Chambers