WHAT I THINK: As you know, wood fired pizzas with thinner crusts are always up for my investigation.
I tried Trader Joe Wood Fired Naples Style Uncured Pepperoni Pizza. Bottom line: Id eat again, its good, but don't think it rates with the other "best frozen pizzas" previously discussed (click on "best of" in categories column to the right).
Less than ideal: There is more dough than I'm used to with the other "best" pizzas and it seems like 2x more sauce than cheese.
Nearly 14WW points for half the pizza (remember in the traditional WW, MOST dont eat >8-10 points/meal).
Trader Joe website makes it look like it came out 3/21/16. Details from TRADER JOE website:
There’s Italian food, and there’s American food. And then, there’s Italian-American food. Our Wood Fired Naples Style Uncured Pepperoni Pizza best fits that last category. It’s a hybrid pie from two countries; a simple pizza combining the best ingredients we could find.
The authentically Italian pizza crust is made for us near Bologna, Italy. Wheat-flour dough is allowed to rise naturally for 24 hours. Then, it’s hand-formed, Naples Style—thin in the middle, with big edges. Next, the eleven-inch crust is baked in a wood-burning stone oven.
With the “Italian” part finished, our crust is then delivered to an American city renowned for its pizza—Chicago. There, our Wood Fired Naples Style crust is topped with tomato sauce, and a blend of four cheeses: Provolone, Fontina, Monterey Jack, and Parmesan.
Finally, it’s crowned with a distinctly American touch: Uncured Pepperoni. Pepperoni is an American innovation—a variety of salami developed in the early 1900s by Italian immigrants to emulate the spicy, dry salami varieties found in southern Italy. In this case, the pepperoni is “uncured,” meaning it has no added nitrites or nitrates, except what naturally occurs in celery powder.
$4.99 for the 15.2 ounce frozen pie. ( Prices as of their writing in March)
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