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Favorite Frozen Pizza

When I'm on the mainland, I like to stop in to Kroger and get the "3 minute Microwave Supreme Personal Pizza". It comes with a built in the box microwave plate that heats up under the pie to make it a tad crispier. Up until 2021, these were only a buck! And I have to admit, I love them. Especially the "Supreme" pizza. It remins me of a sausage and mushroom pizza my friend's mother would make when I was a kid. Absolutely delicious.

When traveling on the mainland, I'd buy one for dinner with a salad and microwave it in my hotel room. The are small, but if you are not a big eater, one can be decent lunch or dinner with a salad. I think they are around $1.50 now, so still a bargain for a small personal pizza. I wish Safeway had them, and they do have small frozen personal pizzas, but they are not as tasty to me as the Kroger brand.
 
A local brand, (Maria's) was incredible after a long evening at the bar. Unfortunately, they closed a few years back. Cheap indeed, $2.00 each. They only made sausage, or pepperoni. So thin and sparse, you could eat a whole one in one sitting.
 
DiGiorno's rising crust cheese pizza and adding your own toppings....

I let them thaw then add halved cherry tomatoes, sliced pickled jalapenos, thin sliced onion, sliced fresh garlic, red bell pepper slices, maybe spiced ground beef, turkey pepperoni, and fresh mozzarella on top...if SWMBO is not eating I'll add anchovies....cheesy, sloppy, good...

Many of the other brands mentioned in this thread I have never seen or heard of, must be a more regional thing...
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We have so many pizza places I can't imagine buying a frozen one. Something I didn't know- many pizza places will happily sell you dough to take home and cook your own.
 
Mister Pig said:
Just a thought. Every once in awhile I like to get one of those $1.49 Totinos pizza, usually the pepperoni one. It reminds me of the school lunch pizza we would get in middle school. Brings back a good memory of simpler times.
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I've always enjoyed an occasional Totinos pizza. They really aren't bad at all, to be honest. And perfect size for one person (considering my wife doesn't like them). Next level is baking them on a gas grill. Been a while since I did that, so I can't give any tips or times on that one. I do remember putting them on a pizza pan with big holes in it.

Back in the late 1980s when the Schwann's truck used to come through our neighborhood, they actually had some pretty tasty frozen personal pan pizzas - 8 to the box if I remember correctly. Those were pretty excellent.
 
Poultrygeist said:
Even if my wife wasn't gluten intolerant we would still buy Costco's cauliflower crust cheese pizza's. We add our own extra toppings.
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My wife was allergic to wheat and we found the thin crust gluten free pizzas from Dominos could be pretty good, depending on toppings.
 
Open Nature.jpg

Nothing beats a good restaurant pizza, if you find a place that knows how to do so.

For frozen DiGiorno's thin crust pepperoni. However, I have discovered cauliflower pizza crust uncured pepperoni at Safeway, they have a couple of brands, one called Open Nature that are basically the same. The reason is not due to being gluten free, but low carb and as a Type 2 diabetic every little bit helps. They're more expensive, but taste pretty good. The 12" is the price of a regular name brand large pizza, but it is worth it to me.

However, Marie Callender's cauliflower crust chicken pot pie, not so great. So, pot pies are out until they come up with a tasty less carby version.
 
tombstone. it's pretty much maintained the same standard across decades unlike anything else that's been around as long.

red baron used to be great when they sold the full size deep dish but all i see now are the personal sized deep dish and they can't compare.

i might get a butch's (made right here in morton il.) once in a blue moon or a frozen davis bros.(their roots are from the next town over before going frozen.)

then since i like pan/deep dish, a gino's east frozen pizza hits my oven about once a year.
 
painttoad said:
la gondola or avantis? both have killer sammiches.
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I'm not sure. Guys from the Local 60 Peoria boilermakers brought them up when they worked with us Local 1 Chicago boilermakers at the Braidwood nuke. I should take a ride down there. What's a good place for a pork tenderloin? As stereotypical that sandwich is for Illinois they're hard to come by up here.
 
Tom Brennan said:
I'm not sure. Guys from the Local 60 Peoria boilermakers brought them up when they worked with us Local 1 Chicago boilermakers at the Braidwood nuke. I should take a ride down there. What's a good place for a pork tenderloin? As stereotypical that sandwich is for Illinois they're hard to come by up here.
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just about every mom n pop place or bar has tenderloin sammiches around here. i'm not overly impressed by tenderloins so i never buy them but, that being said, there is a bar in morton that has em and people rave about them. it takes 4 buns, top and bottom to cover it. but i've never had one so i can't give a personal account. people also rave about their homemade onion rings but i think those soggy ass things absolutely suck so take that for what it's worth.

as for the gondola you had, PROBABLY avantis. but if you ever find your way to central il. and see la gondola, get the pizza burger. it's not a burger. it is the most delicious pizza bread you will ever have.

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painttoad said:
tombstone. it's pretty much maintained the same standard across decades unlike anything else that's been around as long.

red baron used to be great when they sold the full size deep dish but all i see now are the personal sized deep dish and they can't compare.

i might get a butch's (made right here in morton il.) once in a blue moon or a frozen davis bros.(their roots are from the next town over before going frozen.)

then since i like pan/deep dish, a gino's east frozen pizza hits my oven about once a year.
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Tombstone back in the early days was very good. I don't care much for it now. The founder of Tombstone came out with a new regional brand called Peps. The Taproom Double is loaded with toppings. All the flavors are really good. Baring that, Lotza Motza is pretty good.

Since getting an OnlyFire pizza oven attachment for my Weber kettle grill, I mostly make my own wood fired pizza. Sooo good with a neopolitan crust.
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Freschetta … one of the few you can get in less common configurations … like my wife’s favorite pizza is Canadian bacon and pineapple, which they have, and I like their brick oven spinach and mushroom.
These also fit in my Breville oven.

For ‘conventional’ I go Wild Mike’s and doctor it up.

But a pizza oven is in my near future
 
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