Boboli Pizza made with Boboli pizza crust is a regular in our house. This thin and chewy, little bit puffy, perfectly crispy pizza makes our Friday nights!
Boboli pizza has been a hit in our home since the kids were wee ones.
I loved that I could easily make Boboli mini pizza crust individual pizzas for the kids and one big one for Manservant and I.
The kids were happy to customize their toppings but somehow Zoe always ended up with cheese and Alex always added pepperoni, with not too much cheese, because he tends to have some lactose issues.
My guess is their tastes have expanded since they were 5 years old, but this was way back in the 90's when Boboli first came out.
This thin and chewy pizza crust has a bit more puff in it than if you make your own, however I never seemed to find the time for it way back when.
However now that the kids have flown the coop my shelves now contain a pizza stone and a wood pizza paddle and I've been trying to perfect the art of making Chicago style bar pizza. When I get there, you will be the first to know!
You can find the Boboli crust in the dry goods aisle in the pizza section at the grocery. The original version, which is a bit thicker than the thin, is perfect for grilling season.
Table of contents
FAQ's
Boboli pizza crust is a brand owned by the Bimbo Bakeries Brand. I'm not sure when it first came on the market but we've been enjoying it since the 80's. Boboli pizza crust comes in an original version which is a bit thicker than the thin version, making it perfect for the grill. The Boboli crust is often sold with pizza sauce that many rave about.
First let me state that this is not a sponsored post, meaning I am not paid to say this! We've been eating Boboli pizza crust for over 30 years and have enjoyed it many ways. Whether you like the thin or the original, this pizza crust sure has come in handy over the years. I think it was the reason I never learned to make my own pizza dough. This pizza crust not only tastes great, it is a true timesaver!
On those nights when something comes up and I don't have a chance to make pizza I throw the crust in the freezer. When I feel like pizza I pull one out of the freezer and top and bake as usual.
Things To Know About Bobolis
I love baking Boboli pizza and customizing the toppings to whatever anyone may feel like.
Boboli pizza is also great for garlic bread. Brush with garlic oil or just spread with garlic butter and a sprinkle of salt.
Bake as usual and cut into squares for great garlic bread.
Use the pizza sauce to dip in and think about it-you just made garlic breadsticks!
I've also made Boboli on the grill.
Brush the bottom crust with oil and make your own grilled pizza. Place over low or indirect heat. Grill until crispy.
Love shrimp? I've used the Boboli pizza crust as a canvas for a shrimp pizza. Top with a spicy red sauce. Top with uncooked small shrimp and bake or grill. So good!
Whether you prefer a thicker or thinner crust, I must say that I've always been happy with either choice.
Where to find Boboli? Coctco often has he crust available with the pizza sauce.
I find them also at Kroger in the grocery aisle where they sell pizza dough kits.
They do not need to be refrigerated.
How do you bake a Boboli pizza?
We prefer the thin crust which I bake at 450 degrees, directly on the wire rack of my oven in the upper third of my oven.
I like a crispy crust and cheese that is golden and chewy, but in my oven the crust tends to burn if I place it on the middle rack.
Baking it this way allows me to achieve a crispy crust and save washing a pan!
No pizza pans necessary!
Now that I finally own a pizza stone I may try baking it on that to see how it compares.
I admit to overloading my pizza with toppings which I know I shouldn't do.
Sometimes when I've overloaded the pizza crust and it drips in the oven, I've even managed to set the smoke alarm off! One reason I prefer baking on the top rack!
You know your oven better than I do, but this works for me.
How To Make Homemade Pizza Sauce
As far as Boboli pizza sauce...well, I love my pizza sauce recipe.
My homemade pizza sauce is so easy to make, no cooking required, and truly makes your pizza taste homemade.
Feel free to adjust the seasonings, but hey, this is how we do it!
I love the fresh herby taste that my pizza sauce has, but if you are caught for time the Boboli pizza sauce is loved by many.
Notes on Pizza Toppings
As far as toppings go, I've given you ours below. This pizza pictured happens to be missing mushrooms, because I hadn't planned on making pizza, but then life got in the way and pizza saved our dinner!
But mushrooms? Freshly sliced, please!
In fact I use only fresh ingredients.
We've made seafood pizzas by using red sauce and shrimp and scallops as toppings. I've grilled it with a bbq chicken topping and I've even cut it into strips and made crispy garlic bread. Yum!
A word on cheese. Shred your own. It really does taste better and it is so much fresher!
This pizza crust truly is a lifesaver for me. When I send Manservant around the corner to buy pizza, it just is never as good as this!
Plus it takes as long to place the order, wait for it to be ready, and then drive to get it, as it does to prepare this Boboli pizza recipe.
Give Boboli a try. When the kids were younger I often bought the individual sizes and set up a pizza topping bar. It was fun and everyone could make their own.
This is a good idea for parties but most young kids I know eat only cheese and a few may add pepperoni. (See above. LOL!) Which, of course, creates a lot of extra work on your part if the party is for kids!
No sponsored post here. Just a fan of Boboli, you could say.
After all, we all need a shortcut here and there.
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Boboli Pizza
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 3 - 4 Servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Boboli pizza is a lifesaver when you need something quick for dinner. This somewhat thin and crispy pizza crust, still has plenty of "chew", but also lots of flavor. And the sauce? My favorite!
Ingredients
Pizza Sauce (This makes enough for two pizzas.)
1 15 oz can of tomato sauce
1 T olive oil
1T oregano
1 t chili flakes
½ t sugar
1 ½ t garlic powder
1 T fresh Italian parsley (this really gives a hint of freshness to the sauce) or basil
Salt and fresh ground pepper
Toppings
⅓ c fresh grated parmesan
1 ½ c grated mozzarella
½ c of red pepper slices or diced
½ c diced or thinly sliced onion
Boars Head Pepperoni sliced thin (12 - 15 slices) This is purely your preference.
6 oz Italian Sausage cooked (I use Boulder Italian Sausage.) Place in bowl and cook in microwave about 1 and a half minutes loosely covered. Drain grease.
2 T Pepperoncini drained
Instructions
Preheat oven to 450. Set oven rack in second position on the upper third of the oven.
Open tomato sauce and pour into a big measuring cup. Add seasonings and feel free to adjust to your taste. This makes enough for two pizzas.
Top crust with ½ of sauce. Sprinkle with most of parmesan leaving a little to sprinkle on top when pizza is served.
Top with pepperoni, peppers and onions. Add cooked sausage.
Sprinkle on mozzarella. Throw on pepperoncini.
Place pizza into preheated oven directly on top oven rack. Bake about 10 - 20 minutes until as golden as you like. Take out and let rest for about 5 minutes. Slice and serve with more chile flakes and the extra parmesan.
Notes
Feel free to use whatever crust you prefer, but adjust bake times accordingly.
Don't want your pizza too spicy? Cut the chili flakes in half. Want basil instead of parsley? Just sub it in.
More Pizza Things!
Grilled Wild Mushroom Pizza on Na'an Bread
Chicago Bar Style Tavern Pizza
Antony says
Love this! I will be sure to send Servingwench to the store to fetch these crusts!
Abbe says
Did she name herself like Manservant did? LOL!
Jeff the Chef says
I'vb never heard of this kind of crust, but man, I have to say, the pizza you made with it look phenomenal!
Elizabeth C. says
Boboli pizza crusts are one of those things to always have on hand!
Pam says
Love the Boboli pizza crusts, but haven't seen them here in the stores for several years. They were the best, good and easy. Yours sounds and looks delicious!
mjskitchen says
Nothing wrong with taking a short cut for the pizza dough. I do it all of the time, but have never tried Boboli. Love the pizza sauce and the pizza toppings. Looks like the pizza I buy once a year for my birthday that has all of these ingredients plus more. Now I'm craving for a pizza!
angiesrecipes says
That pizza looks to die for!
John / Kitchen Riffs says
Pizza is one of the main food groups, isn't it? 🙂 Such an easy way to get the taste we all crave!
Abbe says
Definitely always satisfies!
Liz says
Your house sounds like our house! I frequently picked up Boboli crusts when the kids were little. I didn't know they were around anymore! Suddenly, I'm in the mood for pizza!!
Abbe says
I just bought one the other day!
Healthy World Cuisine says
Now you have us craving pizza! When it is so easy to throw together with a boboli crust, any night can be a pizza night. Looks so crispy and delicious.
Abbe says
Pizza is always crave worthy. Well, maybe not all, but you have to at least try a slice!
Abbe says
Meat or no meat it doesn't matter. And I wish we had a good pizza place near us. Actually we have one that's not bad but it isn't good old fashioned pizza. Know what I mean? Thanks for the encouragement!
Kitchen Riffs says
That leftover looks like breakfast to me! 😉 I've never used the baboli crusts - I really should sometime. Actually I should make pizza sometime again - we live less than a mile from a great pizza place, and always get take out from them. But homemade has its owns charms, and is so much fun. Have fun with your basement and office cleaning! 😉
meirav says
You remember Yonatan was a Bronco fan? And his favorite food was pizza...
I made pizza for the first time last Friday. I made the crust too! Next time I'll try your sauce. I don't think my family likes meat as topping for pizza.