1 package Trader Joe’s Garlic & Herb Pizza Dough

Olive oil (for greasing pan + brushing dough + light spray)

½ cup pizza sauce (more if desired)

2–3 heirloom tomatoes, sliced (depending on size)

1 tsp basil garlic salt (or kosher salt) - Recipe Here

¼ cup grated Parmesan cheese

½ cup jarred sun-dried tomatoes in oil, roughly chopped

1 cup jarred grilled artichokes, leaves separated

½ tsp garlic powder

½ tsp dried oregano

½ cup fresh basil leaves, julienned (plus more for garnish)

1 ½ cups shredded mozzarella cheese

6–8 slices fresh mozzarella cheese

Optional: Fresh arugula (for topping)

Optional: Hot honey drizzle (for serving)

Preheat oven to 475°F.

Grease a standard cookie sheet with olive oil.

Roll out pizza dough into a rectangle to fit the sheet.

Brush lightly with olive oil.

Slice 2–3 heirloom tomatoes.

Lay slices flat on paper towels and sprinkle with basil garlic salt.

Let rest for 10 minutes so excess water is absorbed.

Spread pizza sauce evenly over the dough.

Layer the salted tomato slices on top.

Sprinkle with grated Parmesan cheese.

Scatter sun-dried tomatoes and artichoke leaves across the pizza.

Season with garlic powder, dried oregano, and julienned fresh basil.

Top with shredded mozzarella, then arrange fresh mozzarella slices over that.

Lightly spray the top with olive oil.

Bake at 475°F for 10–12 minutes, until the crust is golden and cheese is bubbling.

Let rest for 5 minutes before cutting.

Garnish with fresh arugula or extra basil.

Drizzle with hot honey for a gourmet finish.