This summer, I’ve reviewed, dissed, and re-purposed Asian-inspired prepared food products from frozen dumplings and Chinese barbecued pork to rice paper rolls. Last weekend, I decided to take a non-Asian Trader Joe’s product to make a Vietnamese-style dish. Trader Joe’s excels at western flavors and products, and I’ve been using the Trader Joe’s pizza dough for several years whenever I want a quick pie. It’s not the best pizza dough you can make but it’s darn good for a convenience food. And for less than $1, you get a pound of great dough. Plus, you can keep it refrigerated for a couple days.
I typically cook pizza in a hot oven, stretching it into super thin crust pizzas and baking it on a stone preheated for 30 minutes to 450F. But it was warm last weekend and I didn’t want to heat up the house. Rory wanted pizza and he suggested that we try grilling it as prescribed in the August issue of Sunset magazine. I checked out the article and noticed that Sunset’s grilled pizza technique came from Jamie Purviance, a seasoned cookbook writer and author of the excellent Weber’s Way to Grill. We followed Jamie’s technique, and working together, in less than 45 minutes, we make 4 amazing grilled pizzas, topped with goodies from our garden and leftovers in the fridge. That’s as fast as going to a pizza joint or calling out for a pizza.