Frozen Pizza: The Unsung Hero of Suppertime

Summertime Melissa is away at her school’s “Meet-the-Teacher night”. And let’s face it, pizza isn’t going cook itself!

I’m so excited to be guest-blogging for my wife, so without further ado, it’s Andrew’s turn to cook something, take photos of it and post a running commentary.

Here we go.

First off, I’d like to say that pizza is one of my favorite foods. A couple of my favorite pizza places include Ragazzi and Famoso (and Serious Pie if you happen to be in the Seattle area).

The Art of Making A Frozen Pizza Taste Good

Start by taking the frozen pie out of the box. You’ll want to use a pizza pan with holes in it, these aid in baking the pizza the whole way through. Use a little cooking spray to keep ‘er from sticking.


Next step, make sure you get all the left over toppings that thought they were getting away scot-free.


Adjust those toppings; there is simply no need for bare spots.


Now you’re ready to throw it in the oven. But here’s the first secret to cooking a good pizza: Pre-heat your oven to 400ºF like the instructions say. You want to cook it all the way through. When you rush, you sacrifice.

Then, set your timer for 20 minutes, and go do something useful, but not too involving. Tonight I’ll be installing a fireplace fan…


At the 15 minute mark, here’s the next actual tip I’m going to give away: dab some olive oil on the crust. This helps make it nice and crispy, but not dry as these pizzas tend to be ‘out-of-the-box’, literally.


Next secret: after 20 minutes on the timer, check for color. If it’s looking close to done, time to turn on the broiler for 3-4 minutes, as you keep a watchful eye.

Pro-tip, keep the oven door slightly open to increase your broiling efficiency.


Broiling is a specific method for applying heat to food. When a recipe directs food to be broiled, it is expected for the item to be exposed, relatively closely to a source of dry, intense heat. For many models, the best results are achieved with the door left ajar a couple of inches. In fact, most models have a stop that makes this easy.

When the crust is starting to look a little darker (but still moist because of the olive oil treatment), it’s time to pull it out.

Now make sure you let your pizza rest before you cut into it. This allows it to cool slightly so that the cheese doesn’t pull all apart when you go to slice it up.

I don’t know why I’m typing this because I barely follow this suggestion: I have burned the roof of my mouth so many times on a hot pizza. It hurts every time. Make sure it’s cool enough before it goes in the pie-hole.

Now for a little extra.
Depending on the pizza, I like to add a little something special.

Type of Pizza Additional Toppings
Bruschetta Salt & Pepper
Ham and Pineapple Banana Peppers
Canadian Red Pepper Flakes
Garlic Chicken Parmesan Cheese

Today, I’m adding a little Montreal Steak Spice to give this Bacon Double Cheeseburger a bit more BBQ taste.



Plate with a little dressing of your choice, and enjoy. So glad I didn’t burn myself tonight.


5 thoughts on “Frozen Pizza: The Unsung Hero of Suppertime

  1. So grateful for this thorough, and oh so detailed post on the art of preparing a frozen pizza. I will ensure my husband reads it so he can brush up on his night to cook!

  2. Fantastic guest post, Andrew! I appreciate all the “pro-tips”;) AND I’m glad you are a member of leave-the-door-slightly-open-when-broiling club. My husband thinks you should leave the door shut! A true point of contention, I assure you.

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