We usually pick up a Jacks pizza and add:
1. Fresh Mozz
2. Fresh basil
3. Fresh garlic
4. Thinly cut spiced pepperoni
The fresh mozz cheese makes the biggest different - it has a higher salt count then other cheese - not good for you but certainly better tasting then the pre-shredded crap.
So how do you do it?
Wife and I call it "doctoring up" the pizza. Add some more cheese, they never come with enough cheese. Add oregano or whatever is in that jar of "Italian Seasoning". Dice up some green pepper too. Many years ago we did this when I was poor and going to college and couldn't afford to eat out. Then (70's) Jewel actually had a really good store brand frozen pizza. Now we'll usually get a fresh one from Dominics or Sam's CLub, but they still need "doctoring".
onions, green pepper, cheese, olives, and we typically re-arrange the meat.
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We just throw on whatever is in the fridge. Red Onion, bell peppers, garlic, bacon, spicy salami, etc. and of course more cheese!
I loved the Jewel pizza's. The Jack's are similar and as for doctoring them up, I use whatever is on hand as far as spices, cheese and herbs.Originally Posted by fasteddy
Alas Ed, the CO-OP grocery store here in town used to have Racheli"s Deli pizzas but no longer carry them. All they needed was to be cooked. The "Kickin' Chicken" one was our favorite. White sauce chicken pizza with jalapeno cream cheese in the crust.
TO...DIE...FOR!
If you are ever in Washburn, look up the Deli and give it a whirl.
We buy frozen pizza for those nights when you just don't feel like cooking but I've yet to find one that I really like. Trader Joe's has some that aren't bad but they aren't great and they're usually on the small side. I guess I need to try some of the brands you guys have mentioned.
I like grabbing a Boboli crust and making one that way but you can't keep them around for too long.
Publix down in Florida sells fresh Pizza dough but if I'm too lazy to do that I'll start with a DiGiorgio frozen Pizza w/ pepperoni (has good sauce and the crust comes out pretty good) and then I'll add my own Italian sausage, red onion, fresh mushrooms quartered and more cheese (mozz & provolone) plus a dash or two of Oregano. It I'm not all that lazy I'll take Publix's pizza dough put it in a rectangular pan lubed with Olive Oil and dress it up to mimic the Sicilian style pizza they sell at Noble Roman's at 10th & Girl's School. I've never been to another Noble Roman's where they do it as well.
Last edited by Frank Capua; 05-09-2012 at 07:27 PM.
"Ride The Barrel & Get Pitted... So Pitted."
I forgot - a bit of graded Asiago cheese is just magical when blended with fresh mozz.
The reality is the numbers are dropping yet you call the deal 'ahead of its time'. The only end result that can be drerived from that is the series will be broke 'ahead of its time'.
We love Asiago too. The one I do the most with the Boboli crust is the boboli pizza sauce, sauteed onions until they're caramelized and then add some seasoned rice wine vinegar and brown sugar until the onions are glazed, top the pizza with the onions a little bit of basil then lots of asiago cheese. Top it with more fresh basil when it comes out of the oven. It's so good.
I like to take an Amy's mushroom pizza and add Morningstar Italian Sausage-style Crumbles to it. You might have to experiment with oven temps because the crumbles cook rather quickly, and the pizza doesn't, but the results are worth it. If all else fails, cook the pizza until its almost done, and thaw the crumbles in the microwave, then use the broiler.
Dan
+1
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