More recipes for the busy scientist

March 13, 2012


Swing by Trader Joes, pick up

-Prepared herb pizza dough



-mozzarella prosciutto log thingy


Slice a couple of mozzarella thingies whilst lightly cooking the mushrooms. Wilt arugula.

Quarter the dough, spray some oil on a flat sheet. Smooch out the dough, getting it oily on both sides.


Aliquot arugula, mushroom and mozzarella / prosciutto on the dough, splash on some pesto. Wrap it over and pinch the edges together. (I didn’t use anywhere near enough arugula on this one. And a little garlic would have been nice.)

Bake at 400 for 10-12 minutes.


As FizzyPoof says…..

Eatte itte!!!!

No Responses Yet to “More recipes for the busy scientist”

  1. Sarah Says:

    You can’t beat home made pizza!


  2. Dr Becca Says:

    I would definitely eat that.


  3. anonymous Says:


    I love pizza. Absolutely. And that one looks gorgeous.


  4. proflikesubstance Says:

    But there’s no recipe and measurements!?!?!!


  5. drugmonkey Says:

    I’m at best a cook, not a Chef, Prof-Like.


  6. Isis the Scientist Says:

    That’s at best an awkward taco.


  7. “mozzarella prosciutto log thingy”



  8. leigh Says:

    since when does mozzarella come in logs?


  9. becca Says:

    Thank you for rubbing it in that I don’t have a Trader Joes.


  10. Grumble Says:

    It’s not home-made if you use store-bought dough. Just sayin’.

    And what, you didn’t milk the cows yourself for the mozzarella??? And no enormous splash of rye? What IS this crappe?

    Clearly you should leave the recipes to CPP.


  11. Scicurious Says:

    Just made our own version of this with the whole wheat dough, some ricotta, pesto, mushrooms, sundried tomatoes, and spinach. DELICIOUS. Thanks for the idea!


  12. Drugmonkey Says:

    Easy-peasy right?


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