Margherita Pizza

Have you ever traveled all the way to Italy just for a pizza? Well, we have—so you don’t have to! In fact, we’ve done so several times over, most recently in the name of improving upon our already tasty Trader Joe’s Margherita Pizza... and improve, we did. 

ade for us in the Modena province by one of our very favorite Italian pizza partners, 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... all the way to your neighborhood Trader Joe’s. Mangia!