Make Your Own Pizza Night Guide

Pizza Base Ingredients:

Pizza dough (homemade or pre-made like Trader Joe’s dough bags)

Pre-made pizza sauce (classic red, or add a pesto option if desired)

Olive oil (for brushing the dough)

Toppings (see pizza bar below)

Set-Up Instructions:

1. Prep the Dough

Let prepackaged dough rest at room temp for 30–45 minutes before shaping—it makes it easier to work with.

Divide into personal portions (about 6–8 oz per pizza).

Lightly flour a surface and stretch or roll into desired shape (rustic circles or oblongs are great).

2. Preheat the Oven

Preheat to 475–500°F with a pizza stone or sheet tray inside if available. A hot surface = crispier crust.

3. Prebake (Optional)

For extra structure, prebake stretched dough for 3–5 min before topping.

Build-Your-Own Pizza Bar

Meats:

Pepperoni

Cooked Italian sausage

Roasted or Sautéed Veggies:

Green bell peppers

Mushrooms

Spinach

Briny / Bold Flavors:

Artichoke hearts (quartered)

Sun-dried tomatoes

Kalamata olives

Feta crumbles

Classic Fresh Toppings:

Fresh mozzarella slices

Tomato slices

Fresh basil leaves

Ricotta (for creamy dollops)

Finishing Sprinkles:

Red pepper flakes

Dried oregano

Grated Parmesan

Hot honey (drizzle after baking)

Side Pairing: Lemon Pesto Tomato Pasta

We paired pizza night with salad and a lemon pasta inspired by Ina Garten, with Trader Joe’s shortcuts and fresh flavor.

Tomato Mix (Make Ahead):

1 pint cherry tomatoes, halved

1–2 garlic cloves, minced

Handful of fresh basil, julienned

2 tbsp olive oil

Juice of ½ lemon

Salt, to taste

→Toss and let sit for 30+ minutes to develop flavor.

Pasta Assembly:

1 pack Trader Joe’s lemon pasta

1 jar Trader Joe’s lemon pesto

Handful of arugula/spinach mix

Tomato mix (from above)

→Cook pasta as directed. Drain and return to pot.

Mix in lemon pesto and greens (they’ll wilt in the heat).

Top with marinated tomato mix just before serving.

Hosting Tips:

Serve salad and pasta first so guests can start eating while pizzas cook in batches.

Let guests assemble their pizzas buffet-style.

Use parchment paper for easy transfer to and from oven.

Offer cutting boards or trays for each person to slice.

Try preparing a Build Your Own Spritz Bar!