You might want to steer clear of this one...
(You might also want to steer clear of these non-pizza monstrosities for your dinner.)
Posted on 01/09/2018 5:18:40 PM PST by nickcarraway
Consumer Reports rates 26 veggie, cheese pizzas for taste, nutrition
Your family might have a favorite frozen pizza that you eat as-is or even add some toppings to, but maybe there’s a pizza in the store that’s even healthier and tastier than your go-to. Consumer Reports food experts evaluated 26 different frozen vegetable and cheese pies for taste, nutrition and price.
"We consider the nutrition profile and also evaluate for taste. Ideally, a store-bought frozen pizza should taste like it was just put together with fresh ingredients. And it’s a high bar, but Consumer Reports found some pies that came close," said Amy Keating, with Consumer Reports.
More Headlines Pizza Hut is working on self-driving delivery trucks Dunkin' Donuts says goodbye to artificial dyes in its doughnuts Whataburger rings in New Year with new burger Vegetable pizzas are your best bet nutritionally, and they have some of the highest marks for taste. California Pizza Kitchen Spinach and Artichoke Crispy Thin Crust Pizza has chunky artichokes in a white cream sauce. It packs a garlicky punch and has less fat and sodium than most of the pizzas tested. Trader Joe’s Organic Roasted Vegetable Pizza has a variety of chunky veggies, such as peppers, zucchini and eggplant, and it has five grams of fiber per serving. And Dr. Oetker Virtuoso Thin and Crispy Crust Pizza Vegetable Medley has fresh-tasting cherry tomatoes, peppers and red onion. Pepperoncini peppers add a little tang.
The top-ranked cheese pizzas earned good marks overall. American Flatbread Tomato Sauce and Three Cheese Pizza has an interesting blend of flavorful cheese on a thin, whole grain style crust. Amy’s Cheese Pizza is a combination of tender, yeasty crust topped with mozzarella and a fresh tasting tomato sauce.
The American Flatbread costs about $4 a slice and Amy's Cheese Pizza is about $2.67 a slice.
DiGiorno Original also rates good and costs $1.17 a slice.
(You might also want to steer clear of these non-pizza monstrosities for your dinner.)
Home Run Inn made in Chicago. The best by far.
Why would the thought of a frozen pizza even wander around the outer edges of my mind when I can get fresh artisan pizza a 7 minute walk from my home? The pizza at this (kosher) pizzeria is absolutely delicious.
“I’ve tried a lot of recipes for pizza crust, only 1 came out half-decent.”
I buy Bridgford frozen bread dough at Walmart and make my crust from that. Recipe is on the wrapper.
California Pizza Kitchen. So good.
Italian vegetarian substitute sausage?
Cultural appropriation!!!
I like Safeway’s Signature Select Pepperoni Italian Wood Fired Crust. I add jalapeno peppers and anchovies. 12 minutes on a pizza stone at 400 degrees.
I buy these at Costco:
https://www.instacart.com/costco/products/269398-sabatasso-s-gluten-free-four-cheese-pizza-35-oz
i bake ‘em first, and then build another pizza on top, adding lots more sauce, lots more shredded mozzerrala, and various other toppings such as pepparoni, black olives, or whatever, and then rebake them.
Crust is just OK, but fried the next day in a bit of tallow, the crust becomes very crispy ...
It's a nifty little kit and the crust is decent. Add your own pepperoni, green peppers, and onions. Baked on a cookie sheet, it's not bad at all. Haven't seen it at my local grocery store for a year or so.
Yes, Red Barron always good.
If there was no better option, my choice for frozen pizza are the Red Baron single deep dish ones. Bake until the crust starts to char.
Sometimes when I want to go for the VERY best...Red Baron, with a little no-name mozzarella added, with a touch of Parmesan sprinkled from the can. Brings the total cost up to about $3/pizza, but sometimes one just needs to go wild for quality!
Besides, my kids hog it down regardless. It isn't as though they actually TASTE it. The faster you eat, the more you get - survival of the fastest, if not the fittest. Pizza and a lesson in life at the same time!
Do you ever freeze the dough?
Costco’s Kirkland brand ultra-thin crust cheese or pepperoni pizza is very good. Just need to add a bit more cheese.
That makes enough for two cast iron skillet bar pies. I let it rise for 30-45 minutes then separate into 2 dough balls. I place each ball in a bowl sealed with plastic wrap in the fridge for at least a day. Take out of the fridge at least several hours before cooking placed in a large bowl covered with plastic wrap that has room for the dough ball to rise and inflate.
To cook, heat up a 10-12" iron skillet on low heat and add a pool of olive oil to cover the bottom of the skillet, then stretch out your dough ball onto it. Let the dough start to fry in the oil while you add the sauce, cheese, and toppings then put the whole thing skillet and all in the oven at 470 degrees for about 10 minutes or until cheese starts to brown. Use a plastic spatula to carefully remove the pizza from the skillet to place on a board or tray to cool for 6 minutes before cutting and eating.
This method makes a delicious crust that has a thin delicate crunchy layer on the outside of a soft doughy interior. Even tastes a bit buttery even though only olive oil is used. Leaving in the hot skillet for a few minutes longer after removing from the oven will make it crunchier if you prefer.
Sure you can ( freeze the dough)
Freschetta fo’ sho
Okay my finicky family (I have four daughters approaching adulthood), only like Tony’s Pizza. Tony’s. They are $2.99 each, and they love them. For once, my wallet gets a break.
So basically a pizza without a dough crust. Interesting.
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