If you have read any of my earlier posts, you will know that I am a bit obsessed with Trader Joe's. I have a love hate relationship with the place. I love foraging through the store for new finds, but often get a little carried away. I try to pretend that I am not that anxious for Trader Joe's to open in Portland, Maine, but it's a bit like a crush....I don't want to let them know, but the look is on my face. The three ingredients I used today have one thing in common - extra virgin olive oil, aka EVOO. Again, another obsession of mine.
Pemberton's Pomodoro Basilico Pasta Sauce or Pemberton's Spicey Arrabbiata Pasta Sauce, and Trader Giotto's Marinated Mozzarella or regular mozzarella. Directions: Fully thaw and rise a Spelt Right Pizza dough. Divide into 8 even balls, make small pizzettas on floured or corn mealed pizza peel. Place pizzettas on lightly oiled baking sheet, top with sauce and cheese. Bake at 400-450 for about 10 minutes. Let cool a bit. Put in aluminum foil, pack, head to beach with pizzettas, sliced peaches, bottled water, and your kids. Relax, eat, and enjoy.