TJ’s ‘LET’S GET SAUCY’ LANGOSTINO PIZZA PALOOZA
Ingredients
1, 14.5 ounce Trader Joe’s Roasted Tomato and Parmesan Focaccia Bread
½ cup Trader Joe’s Cacio e Pepe Pasta Sauce
2 tablespoons Trader Joe’s Butter Quarters, Salted
1 cup Trader Joe’s frozen Langostino, thawed and drained
½ cup + 1 tablespoon Trader Joe’s Quattro Formaggi Shredded Cheese, divided
½ cup Trader Joe’s Bruschetta Topping
3 tablespoons Trader Joe’s Pesto Genovese
1 cup Trader Joe’s Organics Arugula
1/8 teaspoon Trader Joe’s Sea Salt Fine Crystals
2 teaspoons Trader Giotto’s Extra Virgin Olive Oil
Instructions
Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Place the focaccia bread on the baking sheet and cut diagonal slits into the bread about ¾ of the way through and about 2” apart. Then cut slits in the opposite direction creating a grid of slits. This will help the sauce soak into the bread.
Spread the Cacio e Pepe sauce over the top of the bread, gently pulling the slits apart to let some of the sauce soak in.
Melt the butter in a small saucepan and add the langostinos. Remove from heat and stir to coat. Spread the buttery langostinos over the top of the focaccia, pressing some lightly into the slits. Spread the ½ cup of the shredded cheese evenly over the top. Dollop the bruschetta topping over the top of the cheese.
Bake the pizza for 10-12 minutes until hot and bubbly.
Drizzle the pesto over the top of the hot pizza.
Mix the arugula, salt, olive oil, and remaining tablespoon of shredded cheese in small bowl. Top the pizza with this salad.
Cut into slices and DEVOUR!!
#TJsPizzaContest
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