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It’s Not Delivery …

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And it’s not DiGiorno either. My latest attempts at thin crust pizzas. I think I liked the veggie one best, even though I love the fig, prosciutto, cheese and arugula pizza quite a bit.


This is what they looked like before being baked.

I used the COSTCO kit to make these pizzas. I haven’t yet mastered dough on my own, and most pizza crusts are too thick. These shells came six to a pack with two packages of garlic sauce and four of tomato sauce. I used one package of garlic sauce and half a pack of tomato. There is too much sauce in one pack for one pizza. Unless you like soggy pizza.

I made the pizza on the right using garlic sauce, dried mission black figs bought at Roots, Hook’s gorgonzola from Roots, prosciutto from COSTCO (that giant industrial size package) and a drizzle of lemon infused olive oil from St Helena.

Arugula scattered over the top when it is done.

The left pizza is a veggie pizza. Garlic and tomato sauce mixed. My absolute favorite mushroom pate from Roots (wish I could figure out how to make this), roasted green pepper, roasted garlic (From my garden), and two cheeses. One a pecorino and the other an Iberico. Italian herbs.

Baked at 400 degrees for ten minutes. Served with my fennel orange salad.


And a North Gate Rose of Chambourcin. Bought at the newly opened Petite Cellars. North Gate is in Loudoun County VA and is part of a large selection of local wines at the new store in Turf Valley.

Petite Cellars Grand Opening is Tuesday the 12th. Another addition to the Turf Valley collection of stores and restaurants by the Harris Teeter.

Interesting how in nine years, things have changed so much out here.

As for my pizzas, my husband declared them a major success. He likes thin crust pizza and these are crisp and full of flavor.

Thanks to COSTCO and Roots I can replace delivery pizza and store bought pizza, with almost homemade. I just have to conquer that problem with making my own dough and getting it thin enough.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

3 responses »

  1. I have a bread machine that I now pretty much only use to make dough. So make my own pizza crust. I am still playing with that, I have decided I prefer using bread flour to AP flour but I’d like to get some whole wheat flour in there without compromising chew. Fun to play around with homemade pizzas, whether you make or buy the dough. Easy on the grill or inside on a pizza stone in the oven – either way as good or better than what you can buy !

  2. It looks fantastic! Now I want some pizza 🙂

  3. I have problems with pizza dough, too.


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