Making fresh pizza dough is fun. But let’s be honest. It can get messy and it takes a while for the dough to proof. Luckily, there are several pre-made crust options available on the market that you can take, bake, and make your own. For this recipe, I decided to use Brooklyn Bred. It’s one of my favorites. It’s light, it’s crispy and it’s convenient. Let’s get cooking.
Servings: 4 · Prep time: 5 min · Cook time: 15 min · Ready in: 20 min · Skill level: Novice
Ingredients
- 1 Brooklyn Bred Thin Traditional Lite Crust
- 1 Tablespoon of herb infused olive oil
- 8 grape tomatoes
- 1/2 cup of marinara sauce
- 1 cup of shredded Italian blend cheese
- 1/2 cup of baby arugula
- dried oregano (optional)
- dried thyme (optional)
- grated Parmesan (optional)
Method
Preheat the oven to 425 degrees. While the oven is preheating, brush the crust with the olive oil. Then, bake the crust for 3-5 minutes. Slice the grape tomatoes into halves while the crust is baking and set the tomatoes aside.
Remove the crust from the oven and top with marinara sauce. Spread the sauce all over the crust, leaving a 1/4 inch rim without sauce around the perimeter of the crust.
Top the marinara sauce with the shredded cheese. Then, sprinkle the arugula over the cheese and top with the tomatoes.
Put the pizza back in the oven for 8-9 minutes. Then, remove the pizza from the oven, sprinkle with oregano, thyme and Parmesan as desired, serve, and enjoy.
