![\"\"](\"http:\/\/smithreports.com\/eatshopgo\/wp-content\/uploads\/2012\/08\/dough.jpg\" "\\"dough\\"")
<\/a>But making our own dough? Not so much fun.<\/p>\nThen my former Courier-Post<\/a> colleagues Trisch and Brian Ferreira turned us on to Trader Joe’s<\/a> fresh pizza dough. The dough is priced at a mere $1.19 for a 16-ounce bag. It’s easy as pie to roll out and it tastes great. So why knock yourself out making your own?<\/p>\n Just take the dough out of the fridge about 20 minutes before you are ready to roll it. I lightly flour a large wooden cutting board, then roll out the dough with a rolling pin, also lightly dusted with flour. You can coax the dough into a perfect round pie, but I usually make an oblong crust, more like a flatbread.<\/p>\n So what to top it with? The possibilities are limited only to what is in your fridge, pantry, garden or freezer.<\/p>\n You also can grill the pizza. Lightly oil the rolled out dough and place it oil-side down on the grill. After it cooks on that side, oil the other side and flip the dough. Top with whatever you have a yen for and finish cooking.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" We love home-made pizza. Frozen pies tend to taste like the box. And takeout isn’t always consistent. But making our own dough? Not so much fun. Then my former Courier-Post colleagues Trisch and Brian Ferreira turned us on to Trader … Continue reading <\/a> I’ve made flatbread with dollops of fig jam, goat cheese and\u00a0caramelized\u00a0onions. The whole wheat dough was the base for a rustic pizza with red peppers, tomatoes, kalamata olives, \u00a0rosemary and manchego cheese–essentially bits and pieces from the refrigerator that might otherwise have gotten the heave ho into the garbage within the next day or so.<\/p>\n