(hope you find it. this pizza’s very popular & sells out fast!)
TRADER JOE SAYS: “With its rectangular shape, deep, crispy-edged crust, and golden underside, Detroit-style pizza has been wowing pizza fans and converting thin crust devotees since 1946. Believe it or not, the original Detroit-style pie was said to have been baked in steel pans originally used for auto parts!Trader Joe’s Detroit Style Uncured Pepperoni Pizza is decidedly not assembled in auto part pans, it is packaged in a rectangular, oven-friendly pan that’s sprinkled with cheese prior to pizza assembly. This crucial step delivers the golden, crispy-on-the-underside and pillowy-on-the-inside crust that’s characteristic of a Detroit Style pie.“
Very popular item! Sells out fast? If you are looking to try Trader Joe’s (new) DETROIT STYLE UNCURED PEPPERONI PIZZA all I can say is GOOD LUCK finding it in the freezer case. If you don’t see it, ask the front desk, as to when it comes in.
Most of the time I went looking to buy it all I found was an empty shelf. Since it came out it usually seems to Sell Out fast. Naturally I have a feeling this is due to social media.. At the moment, this is a hot item. I guess each store gets a certain amount per day and whatever they get, sells out pretty fast.
When items get very hot, I always wonder – Is it really that good or is it just Hype due to social media?
When I finally saw it in the freezer, I didn’t hesitate. I grabbed one to try it and here’s my honest review. First I should say as a native “Noo Yawkah, and lover of our classic styles of pizza, I’ve never been a big fan of thick crust pizza and as you can see, the crust here is pretty thick.
But GUESS WHAT? Tasting this Trader Joe’s pizza all I can say is this item is popular for a reason\I never had a Detroit pizza in my life so I can’t judge how accurate Trader Joe’s version is. My wife and I both enjoyed eating it, despite the amount of crust.We found this to be quite tasty and yummy. It really hit the spot when we were in the mood for pizza for dinner. And yes, I made dinner a bit healthier by making a veggie side.
Yes it is pretty dough-y for me, but overall, quite tasty. All the elements were good. It had a nice thick tomato sauce, very flavorful and very tomatoe-y, It matched perfectly with the nice amount of cheese. The star of the show is of course that pepperoni.
The uncured pepperoni on this pizza is EXCELLENT. Not greasy. No pool of grease you see usually see on pepperoni pizza. Nor did it shrink up a good deal into cups like some pepperoni. Spicy? Not to us taste buds. I thought this uncured pepperoni was pretty mild.
What I’ve learned with this pizza is how to make this as good as possible. The main point being, make sure to get it well baked. See the last pic for how it looked when we ate it (i made some veggies for a side) It does come in a paper pan which you can put right in the oven for convenience.
TIPS: The package says bake in the included oven safe paper pan for 23-25 minutes at 425F. Rearrange the pepperoni evenly.
As you see, I made our meal a bit healthier adding some veggies to our dinner… It was all SO YUMMY!
Notes:
I thought a metal pan might give it a better bake than the paper one it comes in (seeing as a real one is baked in a steel pan, right?) So I took it out of their pan and put the pizza on a small sheet pan. At the very least, even if you use their pan, put that on top of a sheet pan or cookie sheet. Anyway your call on that. I should try both methods..,
Of course all ovens vary widely. In ours, it definitely needed more than their listed time (23-25) at 425 to get really well baked, which is what I tink you wantwith this pizza. It should look like the picture on the box. Deep deep brown cheese. After the recommended time, I tried it and decided the crust wasn’t nearly baked enough. I put it back in the oven. In our oven it needed another 5 minutes to get nice and deep brown all over. I also added a squirt of olive oil on the bottom of the pan to give the crust some help as it was a bit dry. Olive oil will help brown and crisp the bottom and improve it quite a bit. Figure perhaps 30 minutes baking time? Check it often towards the 25 minute mark and adjust as needed.
Be sure to let your oven get nice and pre-heated, give it a least 10-15 minutes after it hits temp before you put in the pizza.
I think I could have even brushed on some oil on the edges/sides. It looks a little dry as you can see; easily fixed with some more evoo. I will do that next time.
Personalize with your own Seasonings: I added my normal seasonings I like; slivered garlic, oregano, crushed red pepper…. Feel free to do what you like to your pizza. I hit this after it came out with some fresh grated pecorino. I had fresh basil which of course was terrific on it. Do your own thing and enjoy! But even as is with nothing, this is quite good.
How big is it? 24 oz. (1 1/2 lbs) Now my wife thought the two of us should eat the whole thing. We could have, but I was the voice of reason and said, let’s eat 2/3 of it and leave a third. She fought me bitterly and snuck in a few bites of the leftovers.
Just know if you eat the whole thing all by yourself, figure 1750 calories. Personally I wouldn’t but that’s your call.
Not a bad deal at about $8 bucks for a pizza that can feed 2 or 3 people. $7.99 makes it one of TJ’s more expensive pizzas due to the quality pepperoni.
(TIP: one reader suggests using the included pan but putting a sheet pan under that. They said it did get very well browned up on the edges in that pan)
Trader Joe’s frozen UNCURED PEPPERONI DETROIT PIZZA $7.99 (24 oz)
People say this is one of the best pizzas Trader Joe’s sells.
Trader Joe’s Pizza Bianca (Made with Parmesan cheese sauce, Mozzarella, Parmesan cheese, Onion and Rosemary)
Trader Joe’s added this slightly “controversial” pizza to their line of frozen pizzas, many of which are pretty good. Why controversial? “PIZZA BIANCA” is of course a white pizza, meaning no tomato. To some people that means, its “not even pizza”. Trust me, this is pizza. And it’s surprisingly to me, bloody good!
This pizza is made with three different cheeses which blend together to make a rich, creamy and delicious cheesy sauce plus it also includes onion and rosemary.
The description on the box sounded intriguing to me, even though I admit I am a bit of a traditionalist and yes tend to generally think of pizza as having a least some tomato on it. However the word as per the internet was that Trader Joe’s new PIZZA BIANCA was good. Really good. So I thought I should try it. My honest review?
YES. This pizza bianca is really good. So very tasty. And level up, as in tastes “gourmet”. If you served this to friends and hid the box you could probably fool them that you ordered it in!
I must say I was impressed at just how yummy this is. I found it to be quite delicious. My wife loved it as well. The crust was good.
So this new pizza is yet another very good frozen pizza you can get from Trader Joe’s, which has a ton of good ones to choose from. And, another great buy for a pizza at just $4.99. Which can feed two.
(right out of the package)
The crust has been partially pre-baked, as you can tell from a few dark spots on it already.
When I was preparing I did have an idea to Hack this Pizza Bianca.
Who says it has to be completely white? I love me some tomatoes, so think “why don’t I cut up a tomato and put some on!?” It’s not a bad idea at all. As a test, on half the pizza I put some sliced Roma tomato.
Guess what? It’s fabulous also that way. We both loved the result. Adding tomato is not a sin. I would say its a terrific hack for you to try as well. Though try it on half to start with, so you can taste it as intended too. It is very tasty “au natural”, but I loved it with some fresh tomatoes (use Roma or cherry tomatoes sliced). Trader’s suggests topping it with some arugula for nice veggie flavor to mix in with the cheesy sauces.
I might recommend trying either after you try it the first time, just “bianca”. Just so you can see this is versatile. You could even add Prosciutto after baking though that would be even richer.
The crust is thick and chewy with a nice flavor. The mix of Parmesan cheese sauce and all the other cheeses are delicious, with the back notes of onion and that rosemary.
(before baking – yes i put some tomato on half!)(after)
HOW TO COOK PIZZA BIANCA – As per the package: Pre-heat oven to 400 (Give your oven a good 1/2 hr to get to steady temp). Place the pizza on a baking sheet, sheetpan or foil in the center of the oven. Bake at 400 for 14-16 minutes until the crust is golden brown and the pizza is heated thru (bubbly). I turn at the halfway mark as many oven heat unevenly.
“Enjoy pizza as is or top with arugula for a zesty contrast to the rich melty cheese”
TIP: Brush the edge with olive oil before baking for moisture.
Slice and enjoy!
A whole pizza is 1140 calories – for me, “Feeds two” with sides.
“It’s made with a base of rich and fluffy Whipped Cream Cheese that’s been mixed with a tangy sun-dried tomato spread, Parmesan cheese, garlic, and a series of savory seasonings, all of which work together to evoke the taste of cheese Pizza on the palate.”
So here is another one of those Trader Joe’s products that came out and seemed to blow up all over social media.
Sometimes I find the things that go viral worthy of the hype, however sometimes they leave me with the opposite impression, with an “I don’t get it” feeling.
So how does this product strike me? Somewhere in the middle I think.
Everything But The Pizza Whipped Cream Cheese Spread has sun-dried tomatoes, garlic, Parmesan cheese and spices. Kind of imagine taking some whipped cream cheese, and mixing in marinara sauce. Tasted right out of the tub on a spoon, I would say you might find it tastes kind of “strong”. This definitely needs to go on something or with something.
I tried it on a toasted bagel which one of the things everyone says is Da Bomb. For one thing, if you do that at least toast the bagel so you get some of that crusty chewy effect you want. I thought that combo tasted pretty good. Just not earth shattering as claimed that on a bagel it “tastes like a pizza”. If I was going in that direction, I would prefer the classic muffin pizza. English muffin toasted up with a little tomato sauce and melted mozzarella. I grant you there is slightly more work involved.
I thought the best thing to do with this is to add it to some pasta. Thin it out with some pasta water, milk or cream or even mix in some marinara sauce. You can end up with a nice creamy pink pasta sauce. It did kind of work for me with pasta. What I ended up liking it on, believe it or not, was actually putting it on some pizza!
I had a thought when I was making some pizza from scratch of adding some to my pizza. When it was all toppped, I put a few dollops of this all over with all the other things using two teaspoons. After baking, it came out of the oven with those creamy bits now caramalized a bit. Some creamy bites with lots of flavor. Pretty good!!
I think with pasta, or on a pizza, this stuff is worth trying out. This is one of those you have to try it for yourself and see what you think items. Invent some uses that you like.
All in all I was just a little bit under impressed with this in comparison to all the hype and viral plaudits I saw online about it, however your mileage may vary. Let us know what you think via the Comments
This TikTok’er “hated on it” but discovered she likes it using it to make an open egg sandwich, using toasted sourdough bread:
Another TikTok’er suggest eating it on raw bell peppers, as kind of a crudité dip. So try it with other things like carrot sticks, celery sticks and the like….
Perhaps the first thing that will stand out to you when you are looking in the pizza shelves at Trader Joe’s and you see this MARGHERITA PIZZA is frankly that this looks pretty good and then you see that it costs $4.79. Under five bucks for this? It’s looks like it almost came out of a pizza place’s oven.
If it actually tastes anything close to as good as it looks in their picture, that’s hard to beat.
My neighbor tried this first and told me she really liked it. She was pretty impressed with it and was amazed that it cost under five bucks. So we got one to try out as I’ve not had this before.
(Here’s what it looks like right out of the box, frozen, wrapped)
You can see the crust is partially pre-baked, with the ingredients for us to finish baking it.
(frozen, unwrapped, pre-baking)
Here’s what TJ’s has to say about this pizza (which has been around for over a decade or more):
“This classic Margherita Pizza starts with a hand-stretched, Amalfi style crust, the dough for which is fermented for a full 24 hours prior to kicking off the pizza-making process. This new-and-much-improved crust is thin, soft, and bubbly, with a slightly thicker, chewy edge. In this Pizza’s previous iteration, they topped said crust with a standard tomato sauce; in this version, however, they top it with a passata—a.k.a. a traditional Italian tomato sauce made by sieving ripe tomatoes into a silky-smooth purée, allowing the pure, tomato flavor to really shine. The pies are finished with fresh mozzarella rounds, shredded Grana Padano and carefully placed basil leaves, then baked in wood-burning stone ovens, flash-frozen, and sent to sail the culinary seas…” (-Trader Joe’s website)
So they changed (improved) it but as this is my first time with it, the new version is the only one I know, so here’s my review.
(Should say first, I am one of those people who will on occasion actually make a pizza from scratch, including fermenting my dough 3 days in the fridge?) Anyway here’s our impression of Trader Joe’s PIZZA MARGHERITA.
Overall my wife and I liked this very much. This is a very tasty pizza and has many good points I liked. There one or two areas I thought it could be improved on.
The good points with this pizza is first if you like Neapolitan style pizza, I would call this pretty “authentic” in that its in the nature of a pizza you might get in Naples rather than a “NY Style” pizza. , Meaning the kind of pizza that you may want to eat with a knife and fork as many Italians do (Neapolitan style, not Roman). The reason being the center of the pizza crust may be too thin to support ingredients to hold it up and eat as a slice, and the center may be a little soft and juicy.
I confess I did actually try to get the bottom a bit crispier by putting it back in after I pulled it out the first time, for about another two minutes. In hindsight this was a mistake, as I over-baked it a little and doing that made the outside border crust a bit dry and hard. So try the recommended times (the box says bake 9-12 minutes at 425 F) If you have a pizza stone or steel, I would use that. If not, even a 1/2 sheet pan will do. And as always pre-heat your oven for at least 20-30 minutes, though every oven is a bit different.
(My finished pizza after baking.)
The pizza looked almost like it came out of a pizza shop – in Italy!
The low moisture skim mozzarella cheese in large round slices when baked up was really good, and it did the stringy cheese thing everyone loves to see on Instagram. The sauce is very simple. Its just “passata” or pure tomato puréed up in the classic Margherita way, so not a “pizza sauce” as you may be used to. I think it tasted just the tiniest bit tart or sour to me but not bad.
The used to have a pizza sauce. I wonder if that might be bit better tasting but then it would not be “Margherita” which is very simple, basically 3-4 ingredients. It had another cheese, Grana Padano, grated over and that too added a nice touch, You can even see it’s dressed with a little bit of fresh basil!
FIXING THIS UP: You can improve this easily, and think that is worth doing. I would suggest if you make this pizza, you fix it up a bit with any or all of the following (all optional of course) : Sliver of garlic, a sprinkle of dried oregano, a little basil (dried or better still, fresh if you have that) and maybe a drizzle of say Hot Honey to add a touch of sweetness and spice? Certainly add a drizzle of good olive oil and a sprinkling of more cheese, some grated Parmigiano or Pecorino when you take it out of the oven. I would do all this the next time I make this pizza.
I overdid the baking by maybe two minutes as I put it back to try to get the bottom crispier (it comes out a bit soft), which I know was a mistake, as you see how dark my crust came out. If I made it again, I would stick to the 9-12 mins as suggested on the box PLUS I might brush the border with a little olive oil before baking it.
The whole pizza is 15 ounces. I think this can be a dinner for two adults, maybe with a little salad or veggie on the side. In sum, while not perfect this is quite a tasty pizza and well worth trying at what is a great price!
Calories: 1/3 of this equals about 310 calories — but trust me you will probably eat at least 1/2 not a 1/3. Still this is on the lower side for pizza I think if thats like 450 cals?
How does this TJ pizza rank among all the other offers in the pizza department from Trader Joe’s? To me it’s up there. However I might rank a few others they have, just a hair above this one (such as the Pizza Parlanno and the Buratta, Prosciutto and Arugula one) as they have “more going on” of course. For a simple Neapolitan style pizza, this is quite good, if thats what you are looking for.
The ingredient list as you can see, is quite simple so that’s a nice plus!
COOKING INSTRUCTIONS FROM FROZEN: Preheat oven to 425. Bake for 9-12 minutes until crust is LIGHTLY BROWNED
“Perfect for hummus and dips and for sandwiches. Heat and enjoy!”
I love great pita bread. For the past few years, Trader Joe’s long running item “pita bread original pockets” have been OK to me in a pinch however those are far from what I would call great pita (not too mention they used to give you 6 and now its just 4! Shrinkflation in action)
This “original pita bread” ($1.59) Trader Joe’s is large and thin. So thin that they are not sturdy enough to count on to make a pocket and hold the food without the bread falling apart as you eat it.
Which brings us to this BALADI pita bread. With the NEW pocket bread/pita imported from Egypt, the pita choice at Trader Joe’s improved quite a bit. Trust me, you want to try this wonderful new Egyptian bread. These BALADI are great pita breads that can make pocket sandwiches.
With the new Egyptian Baladi sourdough pocket bread Trader Joe’s finally has an excellent, authentic pita bread which is sturdy enough to split open and make a pocket that will hold what you put in it. Say using these to make a falafal sandwich (they sell falafel frozen). This Baladi bread is delicious -made by an Egyptian bakery for Trader Joe’s., so the real McCoy Arabic bread. Baked then frozen, so as close to fresh as we can get.
Trader Joe’s says this:
“We now offer Trader Joe’s Baladi Egyptian Sourdough Pocket Bread in our freezers. Made for us by a supplier in Egypt, these versatile (vegan) Baladi Pocket Breads take only a matter of minutes… to heat… before they’re puffed up, toasty, and ready to eat. Once heated, they have a tasty, slightly tangy Sourdough tinge to their flavor profile, and are ideal for stuffing with your favorite fillings. We’re partial to going with a classic combo of Falafel, chopped cucumbers, and our Garlic Spread-Dip, though they’re equally excellent when stuffed with our Gyros or Shawarma Chicken Thighs, too. And, of course, you can just serve them for dipping in hummus or tahini, as they do in Egypt.”
Here is my honest review of Baladi Pocket Bread. I give these a Rave. These are EXCELLENT.
I was impressed at how good these are, so tasty and satisfying. They were even delicious just eaten simply with butter on them. Versatile. Between this new Baladi pocket bread and TJ’s Lavash flatbread I am super happy to have these Middle Eastern bread options at TJ’s.
Nice light whole wheat flavor. Natural ingredients. No preservatives. They come frozen in a resealable bag, with 5 breads inside the package and cost just $2.29. They are soft, fluffy inside yet sturdy enough for a pocket, or to use to scoop up any dip like hummus or what have you, pick up foods, hold up to falafel, or use for any sandwich, or even I think used as the base for mini pizza (see below).
Match these with your favorite hummus for sure!
HEATING: I took them out for about 10 minutes, left them out on the counter to defrost a bit (optional). I heated them, trying two ways; in the oven and on top of the stove in a covered pan. About 4-5 minutes. Both methods worked fine. In a pinch you could nuke them from frozen, but I think they will still benefit from a few seconds over the burners turning and flipping for the best texture like they just came out fresh from the oven they were baked in.
PS – I did try them for the base for pizza. Came out quite tasty! I’d say it kind of worked for a pizza base, if you are OK with the knife and fork kind of pizza. Next time I may split one open and just use the half for a thinner base, and see if I can get more of a bake on the bottom and get it more crisped up. Worth trying for easy pizza.
UPDATE – (Aug/Sept ’25) Unfortunately Trader Joe’s Sold Out of all the stock of these quickly as these seemed to have gone Viral on social media soon after they first appeared. Trader Joe’s staff looked it up for me and said, they are waiting for new stock to arrive, Late Fall or Early winter. They expected it sooner but that it was likely held up due to tariffs(!)
UPDATE 2 – MID OCT 2025 – HURRAY! THESE ARE FINALLY BACK!!
“First, there’s that its stone baked, with a wheat flour crust, which our supplier imports all the way from Italy. Next, there’s the impressive array of toppings piled high on every pie: zesty tomato sauce; a savory trio of mozzarella, Parmesan, and Romano cheeses; sweet roasted bell peppers and onions; savory crumbles of Italian sausage; and finally, delightfully spicy slices of uncured pepperoni.”
Apparently Trader Joe’s / Trader Giotto) Pizza Parlanno is said to be quite a customer and crew member favorite. The proof of which it’s been around for 15 years.
I hadn’t tried this yet so finally got around to trying it for a review.
My honest review is: Both my wife and I really enjoyed this pizza. We both gave this a big thumbs up.
It’s a kind of “half and half” pepperoni / sausage- one side sausage and roasted peppers and the other side pepperoni.
The favorite of the two sides for us both was the sausage side, having much more flavors from lots of different things. It has crumbled bits of (cooked) sausage plus roasted red bell pepper, green pepper, roasted onions, plus the tomato sauce and the cheese. The small pieces of uncased pork sausage was good. I can really taste fennel seeds, which for me makes it really taste Italian. I loved the roasted red and green bell peppers.
Personally I am not a huge pepperoni pizza eater as I usually find pepperoni too greasy and oily but here the uncured pepperoni on this was tasty, thin and not at all greasy. Didn’t curl up either. Stayed flat.
The (imported) crust on the Pizza Parlanno is on the thin side. More crunchy than chewy, it kind of reminded me of the “bar pizza” style though its not that thin. The crust held up and didn’t bend under the toppings. I make my own dough on occasion so am quite picky. I would prefer a crust a bit thicker with more chew however the crust is not bad and pretty crispy.
I baked the pizza quite well as I read that you should get this well browned and really take Trader Joe’s suggested time of “bake for 10 minutes” with a huge grain of salt. Every oven is a bit different but 10 minutes as they list is probably not enough time to go from frozen to ready so plan to give it a bit longer, an extra two minutes at least, if not more. I did more like 14-25 minutes in total? I just watched it closely towards the end and let it it get just to the point where it’s really browned which is how I like pizza.
Originally I thought the pizza looked like it might be a little big for two people. Ha! I thought my wife and I might not eat the whole pizza at one go. That we might leave a slice or two for the next day. But guess what? I was wrong . I was so good, the two of us ended up devouring the whole thing. Along with an arugula salad. We said, it’s never going to be as good as right now fresh out of the oven.
COOKING: Pre-heat your oven to 450. If you own a pizza steel or stone put that in. Depending on your oven it may take 15-25 minutes to get to temp. When oven is ready, slide the pizza onto the steel or stone. If you don’t have those, just put on a baking sheet and put that on the center or top rack. I put foil underneath the pizza, for easy clean up. Bake the pizza until it looks very well browned. They say 10-12 minutes at 450 but I think it will be more like 12-15 minutes depending on your oven). Take it out and let it cool for about 2 minutes before cutting. I cut ours into 4.
Figured at 4 slices to the pizza this states, 330 calories per slice.
This pizza makes a very easy snack or meal in about 15 minutes, all for about the price of what you might pay for a pepperoni slice at a pizza joint. For just over five bucks, you can not go wrong with this pizza, if you like sausage, etc.
I gotta say, pretty amazing for $5.50.
I would buy this again.
Trader Giotto’s PIzza Parlanno $5.49 (18.2 oz)
Toppings: Italian sausage, uncured pepperoni, roasted bell peppers, and roasted onions. Crust: Stone-baked wheat flour crust. Sauce: A savory sauce, described as not spicy or sweet. Cheeses: Mozzarella, Parmesan, and Romano. Customer Favorite: A popular item at Trader Joe’s, often praised for its flavor and topping variety.
“Trader Joe’s authentic Lavash Flatbread is a delicious and versatile alternative to sliced bread for sandwiches. Use for wrap sandwiches, burritos, soft tacos or flatbread pizza”
Lavash is a traditional flatbread of Armenian / Middle Eastern heritage.
In 2014, lavash was added to UNESCO’s list of Intangible Cultural Heritage, highlighting its cultural significance
I’ve been wanting to try TJ’s Lavash for awhile and finally got around to it. In short, I really liked Trader Joe’s LAVASH. I give this a big thumbs up. I think this bread is a great Trader Joe’s product. Very tasty, and super useful in many ways.
As you can see, it’s a very thin flatbread. It comes in a large square and is soft and flexible, especially after warming. Its good for many things, like making wraps or roll-ups, thin sandwiches, tacos, burrito type dishes or just using it to scoop up hummus or any kind of dip or pieces of food like grilled meat or chicken. It’s great as a base for little cheese bites. Wrap some grilled halloumi cheese up in this. You could use it to make a Club Sandwich as they suggest on the package. This bread can even used as the base for making a thin pizza. (someone left a Comment here that they make pizza in the Air Fryer with this lavash) Again, this stuff is really versatile.
The Lavash becomes better warmed up a little bit. It will get more flexible and softer, so easier to roll. To warm it, I usually just put it right on the burner for about 10 seconds moving it around and flipping it. Or sometimes I warm in a pan or griddle, covered. Once warm, eat right away or keep the lavash warm as you would tortillas.
wraps: ham, cucumber with whipped cream cheese
The sheets are large but are scored in the middle so they can be torn in half easily. Try working with a 1/2 sheet (or use full sheet)
To store it more than a day or two I keep the Lavash in the freezer, tightly sealed. It’s so thin it can defrost in just a few minutes and I am usually tossing it on a burner or into a pan to warm it.
It you baked it, it would get crispy enough that it could be like a pita chip.
I like the Egg Burrito suggestion they have on the package: warm the lavash, add scrambled eggs and grated cheese and roll up like a burrito.
Its made with Whole Wheat so pretty healthy, and it is pretty low fat as it is so thin and so low cal. A 1/2 flatbread has only 90 calories, yet has 5 gr of Protein and is a good source of fiber. It is also LOW CARB as its so thin.
Lavash is quite versatile, and as you explore using it, you will find many ways to use this interesting tasty flatbread. Again, perfect for scooping up hummus and middle eastern mezze or other dishes. Use it like Naan with Indian foods. It can make an easy very crispy thin pizza too as you can see below.
TIP: The lavash paired perfectly with Trader Joe’s Middle Eastern BEEF KEBABS. I cooked the kebabs, and put them in warm lavash with a garlic yogurt sauce with arugula; Or use the Tzaziki. Yum!! Basically a 2 ingredient meal….
(“Caro Sugo” loosely translates to “dear sauce / favorite sauce”)
CARO SUGO Italian tomato basic pasta sauce seems to be all over the internet with people saying this new Trader Joe’s tomato sauce is Da Bomb.
The best pasta sauce ever. That it is better than the highly rated Rao’s (and cheaper). So I had to check this out for a review. Well, guess what? Sometimes the hype is true. This sauce is SO GOOD. I was really impressed with this.
The freshest, most natural tasting, perfect, artisanal tomato sauce. It could have been cooked by your Italian nonna back in Italy.
I found this as good as everybody seems to be saying it is. A 10 out of 10.
Caro Sugo just has such a fresh, natural taste from excellent probably freshly harvested tomatoes plus Italian olive oil and fresh (not dried) garlic, and whole basil leaves. It’s got bits of tomato, a few little chunks. It’s not smooth like many jarred sauces are. Meaning not over processed.
Imported of course, this sauce is produced in Italy for Trader Joe’s. Specifically from the region of Puglia, which is the “heel of the boot” on a map. The supplier who makes this also grows the tomatoes, picks them and processes them. Close to where they are grown, so the tomatoes are as fresh as possible and you can actually taste that freshness.
TJ’s : “….Our supplier not only makes this sauce, but also grows the sweet, juicy tomatoes that make it so special. The rest of the ingredients are simple and fresh, including olive oil, diced onion & chopped garlic (not powders), chopped fresh basil, and sea salt. The only “dried” ingredient is oregano, which was chosen purposefully for its more concentrated flavor.
What will you do with Trader Joe’s Caro Sugo Italian Tomato Basil Pasta Sauce? The answer is: anything you like! As you can imagine, it’s delicious with your favorite TJ’s pasta or ravioli. Try it with our Homestyle Angus Beef Meatballs on a Sandwich Roll topped with melted Sliced Provolone. You’ll also find this Tomato Sauce shines on pizzas, in shakshuka, or even as a dipping sauce for our Breaded Mozzarella Cheese Sticks!”
As they say do not limit yourself to just thinking of this pasta sauce. This sauce is a great sauce for cooking. PIZZA? Yes, I am thinking. I definitely want to try making a pizza using this Caro Sugo sauce and the Mozzarella log for one thing. My dough is developing now in the fridge. I will report back here with pix!
This is a Must Try. Granted this costs more than some other quite good pasta Trader Joe’s sauces which cost less than half the price ($1.99) However if you want to taste an artisanal imported Italian sauce which is truly Gourmet Level, this is well worth trying at least once. People who have are saying they go back and buy a few jars at a time.
CARO SUGO Italian tomato basic pasta sauce $4.99 (24 oz)
PIzza made with this Caro Sugo sauce (my wife said I should have used more sauce). I made dough but you can buy TJ’s dough. Whole milk mozz. Fresh basil. It was yummy.
Trader Joe’s “BURRATA, PROSCIUTTO and ARUGULA FLATBREAD”. Sounds good but is it actually worth buying?
Please read my honest review if you want to see if I thought it was worth $5.50
First though. What do we think? Is it a Flatbread or is a Pizza? Aren’t they at times almost the same thing? I’m pretty sure all of us look at this and think “pizza”, but if Trader Joe’s wants to call it “flatbread” that’s fine by me. I guess they think it sounds slightly classier?
Actually this is pretty classy! I was in the mood to try either this one or the MUSHROOM TRUFFLE flatbread a few days ago. I thought I would try this one first as I especially love two thing on it: Arugula and Prosciutto.
Here’s what it looks like right out of the box, frozen. You get two packages, one being the flatbread/pizza and separately a small package containing a few slices of prosciutto. Aha! Why you ask is it separate? Because it will be added later, after the pizza is baked! Again. It’s for LATER. Don’t bake that.
The picture on the box looks very good. Is Trader Joe’s BURRATA, PROSCIUTTO and ARUGULA FLATBREAD as good as the picture? Well. You be the judge. Here’s what it looked like after I finished baking it and added the prosciutto on top…. Come on. Doesn’t this looks gorgeous? It tastes as good as it looks.
This looks so good, that you could pretend this came out of the restaurant pizza oven. It pretty much looked the same as their beautiful pizza in the picture. OK, theirs seems to have a bit more arugula that the one I got, but other than that, almost pretty the same.
FINAL VERDICT: OMG. So good! Well worth the money! You have to try this.
That prosciutto? It gives it a huge bump of Umami. It definitely adds a ton of flavor and really makes this great. Both my wife and I found this pizza about equal to something you would get at a restaurant.
Trader Joe’s made a smart decision to keep the prosciutto separate to add after baking. If they had put the prosciutto on the frozen pizza, it probably would just melt away into oblivion during baking or burn.
The pizza crust base was good and all the toppings match perfectly with the crust. It says it has burrata, mozzarella, pecorino, and marscapone cheese in there as well. All these cheeses, melt together and blend into a nice very cheesy mix. The arugula adds a very nice vegetable note however I didn’t think there was quite enough of it. I wished they put on just a little more arugula. I did add a drizzle of EVOO olive oil just before serving, plus a few grinds of fresh black pepper.
We both enjoyed this flatbread and thought this was quite yummy. Our only complaint was we wished it was a tiny just a tiny bit bigger so we each could have more! Two of us ate this for dinner along with a salad and a side of vegetables.
With our salad and a veggie, this was just enough for two of us to share for dinner. I would say this pizza might make one very large portion for one. But if you eat this whole thing by yourself that would be about 900 calories. Me, I wouldn’t eat the whole thing myself I figure this realistically could serve two people – along with some other things. If two portions, I figure that half would probably mean about 450 calories each. Not terrible at all and it was just enough to be satisfying (though we said we could eat more if there was more!)
HOW TO COOK: Remove from freezer and remove plastic. NOTE: You will use the prosciutto later – after baking! So just leave that out to defrost.
Set oven to 450degrees. Let oven heat for at least 20 minutes or until it lets you know it reached 450. While the oven is heating, they want you to let the pizza and prosciutto rest out on the counter for about 20 minutes, to defrost a bit.
When the oven is ready, put the flatbread on a baking sheet or baking tray and put it in the oven (Again, without prosciutto!)
Let it bake for about 12 minutes or until edges a nice golden brown color and the crust looks nice and crisp. If your oven is uneven, turn it halfway (6 or 7 minutes) so it bakes evenly.
Now in our oven, I found 12 minutes was not enough time. I put it back for maybe another 2-4 minutes, and I think I could have still added another minute. If you look at the picture on the box you will see the crust is really well baked and very golden brown, which is exactly how you want it to look like, without burning of course. So as every oven is different you will have to judge the baking time. Keep checking it every minute or so after 12 mins.
When it looks done, take it out of the oven and let it rest about one minute, maybe on a cutting board or rack. NOW ADD THE PROSCIUTTO. Artistically. In my package, there were 3 nice slices. I peeled them apart and cut it in half to make 6 pieces, which I tried to roll up a bit into rosettes. Put your prosciutto around the pizza in about 6 bundles. The fat will melt a little bit into the warm pizza. Which you want.
Using a long knife, you can cut the flatbread up in half or quarters to Serve and Enjoy!
Optional: You could also grate on a little Parmigiano and add a drizzle of EVOO. I did and it made it even better. A sprinkle of hot pepper if you are a fan? Why not. If you have any arugula, I would add a few sprigs all over. I did and loved it.
YUMMY. Trader Joe’s BURRATA, PROSCIUTTO and ARUGULA FLATBREAD was $5.49 (12 oz) Is it worth that? Absolutely.
I would buy this again.
Portions/Calories: The Nutrition label describes this as being 290 calories / portion HOWEVER they count this pizza as containing 3 portions. HA! That might be a snack, not a portion, for an adult that is. I figure half a pizza (ie, 2 portions) might have about 450 calories/portion?
Everybody now knows that San Marzano Tomatoes are considered the ultimate canned tomatoes to make an Italian dish. Trader Joe’s came out with these that are “Marzanino tomatoes” (little Marzano) which I guess are in the same family but smaller than the standard San Marzano and possibly sweeter. The can has the small tomatoes in juice, cooked and peeled and ready to use in a dish. I usually get down and dirty and just dump them into a bowl and crush them up with my fingers to prep them for cooking in a sauce or dish.
These tomatoes were very tasty and a little sweet. They are great for making any tomato sauce or dish that calls for tomatoes, including pizza. I did make pizza using these as my fresh sauce. After crushing the tomatoes with my fingers, I used this as my fresh tomato sauce for my own version of a pizza Margherita, with fresh basil and mozzarella. The finished pizza came out terrific*. “Product of Italy” $2.99 a can.
*(Pizza dough – I made my own from scratch but if that’s too much for you, just buy the bag of fresh pizza dough from TJ’s ($1.49) – or you can use the ready to bake rectangular pizza crust there in the breads section.
Trader Joe’s Rants & Raves (mostly raves, a few rants) 
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