Make-Your-Own Pizza, With a Boboli Crust
March 4, 2009
I’ve had moderate success with buying fresh dough for make-your-own pizzas. The Boboli display caught my eye in the grocery store on Sunday, and I decided to try out one of the 12″ Thin Crusts on the boys. (Ooh! Their website shows a whole wheat version, too — I’ll have to look for that next time.)
The kids took turns spreading on the sauce, and then sprinkled mozzarella cheese on top. They declined additional toppings, but were fascinated to hear some people like pineapple on their pizza, and that I really like onions and mushrooms on mine. It couldn’t have been easier. And, they loved it, even though I didn’t hear my oven timer beep and I overcooked it a bit.
I baked the Boboli upside-down on purpose — the top is covered with strands of Parmesan cheese, and I feared that the boys might be spooked by the “lines” on the crust as they spread on the sauce. You never know what will be a deal-breaker, I was just trying to help this meal be a success. The underside of the Boboli is smooth. Baking it this way worked out fine, though the Parmesan did get awfully brown — it didn’t stick to the pan, though.
The boys did notice the lines while they were eating and decided that this pizza came with a maze on the back. They were fine with that. Next time I’ll bake it normally.
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Filed under: Veggie Mains,Who ate it?
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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6 Comments
1.
Cathy-wheresmydamnanswer | March 4, 2009 at 8:29 pm
When the step son wants pizza fast and relatively fresh this is the way to go – taste is pretty good..
2.
lauren | March 4, 2009 at 9:16 pm
sometimes i buy dough at the supermarket or the pizza place and roll it out and then make a pizza from that. it tastes almost as good as when i make the dough myself.
Yep, that’s what I normally do — they even have whole wheat dough at our store. This is just for a change, and it’s a lot less messy. Plus I’m not good at rolling at the dough as thin as I’d like. — Dara
3.
LP | March 4, 2009 at 10:33 pm
I used to make the single-serve Bobolis years ago with just a drizzle of olive oil, a good portion of shredded mozzarella and sprinkle of oregano on top — my attempt at white pizza. Not as much of a “meal” without veggies or tomato sauce, but I loved it. Now that I no longer eat tomatoes altogether, I’m inclined to revisit this old favorite.
4.
Carol | March 5, 2009 at 10:39 am
Boboli always surprises me. I never think it’s going to be good, but I always enjoy the pizzas we make with it. Hm… maybe I’ll pick one up for tomorrow, since Drew made marinara yesterday!
5. chickinthekitchen.com &ra&hellip | March 6, 2009 at 9:35 am
[...] like a “pizza pasta” — the sauce and the cheese is the same as what we put on our Boboli pizza Monday night. This explanation struck a chord with G., who surprised me by digging right in, [...]
6.
Jodi | March 7, 2009 at 9:02 am
You cooked it upside-down to avoid lines that would be a deal-breaker…funny! Only a mom hey:)
I like pineapple and mushroom pizza…but every time I order it, they just hear pepperoni and mushroom…drives me crazy. So now I am the crazy over-enunciater lady:)
So cute that they were surprised to hear that everyone doesn’t just have cheese. My kids have the cheese on for baking & then taken off for eating!?
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