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Frozen pizza. It’s a blessing for every cash-strapped college student and a curse for every harried mom trying to put together a quick dinner. Frankly, it’s a curse because frozen pizza isn’t particularly known to be, well, good pizza. The crust is sometimes indistinguishable from the cardboard it’s packaged with—and the fact is, three sad little pieces of pepperoni do not make for robust toppings.
But there’s hope: Try our best, yummy enhancements for an upgraded frozen pizza.
1. Invest in a pizza stone
The simplest way to maintain great crust consistency is to use a pizza stone. There are untold numbers of stones sitting in pantries just collecting dust, so break yours out for a preheated turn in the oven. The idea behind a pizza stone: It replicates the surface of a wood-fired pizza oven, allowing you to get crispier crusts and more evenly cooked toppings.
2. Start with a good brand
While these tips for upgrading your pizza will come in handy, there’s only so much you can do. That’s why it’s important to start off with a top-rated frozen pizza so there’s not too much work needed to be done on your side.
3. Ditch the directions
Defrost the frozen ‘za and set the oven to a high temperature to replicate the blast-furnace feel of a real pizza oven. Then use a cast-iron skillet or griddle to bake the pizza. You’ll get a differently textured crust, more akin to what you’d expect from the corner pizzeria. No skillet? Place the pizza directly on the oven rack.
4. Season the crust
The downfall of most frozen pizzas are their cardboard tasting crusts. You can fix this problem by adding a few seasonings of your own. Coat the crust with melted butter and then sprinkle seasonings like garlic powder, onion powder or even parmesan cheese. Continue to cook the pizza as directed and you’ll soon be welcomed with a pizzeria-flavored crust.
5. Add an egg
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Pull the pizza out of the oven when it’s at the halfway baking mark and crack an egg over it. Then return it to the oven. At time’s end, you’ll get a nice fried egg on top—and yolky goodness on every slice.
6. Make a themed pizza
- Hawaiian: Before popping the pizza into the oven, place canned pineapple slices and shredded ham on top. Voilà ! You’ve got Hawaiian pizza in almost no extra time.
- Western: Kick up the flavor of a frozen pizza by adding cooked chorizo and jalapeno slices for a decidedly western flair. If you want something a bit bolder, sprinkle on a tiny—and we do mean tiny—dash of Ghost Pepper Sea Salt.
- BBQ Chicken: Take a frozen cheese pizza and upgrade it with just two ingredients. Before placing it in the oven, add some shredded chicken on top. Then, when the pizza is done cooking, top it off with a drizzle of barbecue sauce for a sweet and tangy flavor.
7. Use fresh basil
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Nothing brightens up a drab frozen pizza like a sprinkling of fresh basil and olive oil on top. Better yet, loosely shred the basil leaves (called a chiffonade) for a more intense flavor.
8. Upgrade the cheese
It’s universally known that frozen pizza skimps on the cheese. So, augment that reality with a sprinkling of freshly grated Parmesan, or whole slices of fresh mozzarella and a few small dollops of ricotta. Maybe go bold and layer some slices of pepper jack on a standard frozen cheese pizza, or go exotic and try Edam or Gruyere. And some people swear Gouda makes a pizza extra gouda…er, good.
Or you can follow the scientific route. Researchers at the University of Auckland looked at different cheeses and gauged their elasticity, oil content, moisture levels and texture, as well as something called “transition temperature,” to determine the perfect taste as well as best bubbly visual appeal. The result: Mozzarella and cheddar struck the perfect balance. So get to a cheese shoppe and load up on some “betta chedda.”
9. Add veggies
Amp up the health quotient by adding zucchini, broccoli florets and sliced cauliflower to the proceedings. Want it crunchy? Add the veggies raw as the pizza goes into the oven. Otherwise, saute the vegetables first. Other flavorful options: spinach, green peppers, mushrooms and olives. There’s no denying veggie pizza is a sneaky way to get kids to eat their veggies.
10. Make it spicy
Add a little kick of heat to your frozen pizza for a change of pace. Once it’s done cooking, sprinkle a few chili flakes on top or drizzle a bit of chili crisp. Go the saucy route and dress the pizza in sriracha or hot honey. Or, if you want some added crunch, place a few slices of jalapeno on the pizza before popping it in the oven for some nice heat.
11. Add some protein
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If you’re looking to add a couple grams of protein to your frozen pizza, try incorporating some leftover meats. Before putting the pizza in the oven, shred leftover chicken, crumble up a few slices of bacon or slice some sausage to go on top of your frozen dish.
For a pescatarian alternative, add fresh ingredients like cooked lobster, shrimp or crabmeat in the last three or four minutes of the pizza’s baking time for seafood that’ll be warm but not overcooked.
12. Finish it off with fresh ingredients
Add the last finishing touches to your frozen pizza with fresh toppings. Once it’s done baking, top your warmed pizza with dollops of burrata cheese, slices of prosciutto, a drizzle of hot honey and a few bunches of dressed arugula for a restaurant worthy pizza.
Of course, you can always make pizzas from scratch—with a little help from premade pizza crust. Try quick and easy offerings like Bacon Cheeseburger Pizza, Chicken Cordon Bleu Pizza or Asparagus, Bacon and Herbed Cheese Pizza. Each takes just 30 minutes or less to make.
Get Inspired By Our Favorite Pizza Recipes
Homemade Pizza
Learning how to make
pizza at home? This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to use whatever toppings your family enjoys on this homemade pizza recipe. —Marianne Edwards, Lake Stevens, Washington
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Don’t have the time to make a pizza from scratch? Don’t worry we got you covered with these awesome ways to make frozen pizza better.
Chicken Cordon Bleu PizzaThis recipe combines my two favorite foods—pizza and chicken cordon bleu. I've made this for my family and the teachers at my school. Now the teachers ask me to make it for them for lunch! —Justin Rippel, Colgate, Wisconsin
Berry-Patch Brownie PizzaI just love the combination of fruit, almonds and chocolate that makes this brownie so unique. The fruit lightens the chocolate a bit and makes it feel as though you are eating something sinfully healthy. —Sue Kauffman, Columbia City, Indiana
Refried Bean-Taco PizzaI like to make pizza, and this one is my favorite. I use a ready-to-use pizza crust when time is tight. If you like taco salad, you'll love this. —Mary Detweiler, Middlefield, Ohio
Baked Potato PizzaI make this creative baked potato pizza for Super Bowl parties. The sour cream, bacon, onions and cheese make every bite taste just like a loaded baked potato. —Gina Pierson, Centralia, Missouri
Bacon Breakfast PizzaI used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland
Saucy Thai Chicken PizzasContributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. We took it a step further, and used the chicken and sauce to make this restaurant-inspired Thai chicken pizza. —Taste of Home Test Kitchen
Fast Philly Cheesesteak PizzaCheesesteaks and pizza are such favorites, I just had to combine them. We top a pizza crust with roast beef, cheese and veggies for a hand-held feast. —Jackie Hannahs, Cedar Springs, Michigan
Makeover Fruit PizzaThere’s nothing better than a guilt-free dessert, especially when it’s topped with refreshing and colorful fruit. We skimmed the calories and fat from a traditional fruit pizza to create one with about half the calories, fat and cholesterol. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cheeseburger PizzaMy husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pie with mayo and dill pickle juice. People who try this cheeseburger pizza always laugh in surprise because it's so good. —Angie Zimmerman, Eureka, Illinois
Buffalo Chicken PizzaFans of spicy chicken wings will love this rendition that turns it into pizza. Serve it up with blue cheese dressing and crisp celery, just like the tasty original. —Shari DiGirolamo, Newton, Pennsylvania
Steak & Blue Cheese PizzaWhen I have a little extra time to play with, I caramelize the onion in this recipe to add a different flavor. —Kadija Bridgewater, Deerfield Beach, Florida
Spinach and Artichoke PizzaMy from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
Love a crispy crust? Try this
crazy crust pizza your next pizza night.
Thanksgiving Lover's PizzaGot Thanksgiving Day leftovers? Forget ho-hum turkey sandwiches and try this unique take on pizza instead. Get creative with different variations: use whole berry or jelly cranberry sauce; add dollops of mashed potatoes on top; drizzle with turkey gravy; sprinkle with stuffing or dressing; or try unique pizza crust varieties. —Carla Parker, Anderson, South Carolina
Sunny-Side-Up PizzaPreparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois
Apple Crisp PizzaWhile visiting the bakery at a Wisconsin apple orchard, I tried this tempting treat. At home, I put together this recipe. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa
Greek-Style PizzaSave yourself a trip to Greece and serve this appetizer pizza at your next party. To ensure a crisp and flaky crust, before assembling the pizza, drain the tomato slices on a paper towel to soak up any extra moisture. —Claire Torrice, Oswego, New York
Shrimp & Crab PizzaWhen we were growing up, my mother made an amazing pizza with shrimp and crab. Now my kids ask for it, and the tradition continues. —Danielle Woodward, Colorado Springs, Colorado
Cranberry, Brie & Turkey PizzaWhile traveling in New Zealand, my husband and I discovered turkey pizza. We came up with our own version for a creative way to use leftovers. —Kristin Stone, Little Elm, Texas
Chicken Caesar PizzaDressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic. —Tracy Youngman, Post Falls, Idaho
Meatball PizzaI always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
Big Kahuna PizzaA prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super fast and super easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too! —Joni Hilton, Rocklin, California
Spinach-Stuffed PizzaI had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers.
—Nancy Gilmour of Sumner, Iowa
Artichoke & Spinach Dip PizzaWhen I have garlic oil in my pantry, I swap it for regular olive oil. The garlic adds a little something without being overpowering. —Shelly Bevington, Hermiston, Oregon
Cheese Crust PizzaString cheese is the secret to success for this popular stuffed-crust pizza. Prebaking the crust crust before you add the toppings assures that the cheese inside will melt completely.—Terri Gonzalez, Roswell, New Mexico
Chocolate Lover's PizzaI created this after my dad said that my graham cracker crust should be topped with dark chocolate and pecans. It's easy to customize by adding your favorite chocolate and toppers. Dad thinks the whole world should know about this pizza! —Kathy Rairigh, Milford, Indiana
Speedy Hummus PizzaWhat started as an appetizer is now one of my favorite Mediterranean meals. I make sure I always have the ingredients, so I can whip it up in a hot minute. I like to use fresh tomatoes instead of sun-dried ones when they're in season, and sometimes I throw in some chopped artichoke hearts, too. —Nikki Haddad, Germantown, Maryland
Pepper Sausage PizzaFresh spinach gives this recipe a tasty twist. That leafy green plus yellow peppers, snow-white mushrooms and tomato sauce make this a colorful addition to your pizza buffet table. —Taste of Home Test Kitchen
Deep-Dish Sausage PizzaMy grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio
Grilled Sausage-Basil PizzasWe love
basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
Grilled Fig and Honey PizzaI had figs I needed to use up, so I made a batch of dough, tossed the figs on the grill and created a scrumptious dessert pizza. —Aaron Reynolds, Fox River Grove, Illinois
Chili Dog PizzaMy girls love it when I make this mash-up pizza with hot dogs and chili. It’s a marvelous way to use up leftover chili. —Jennifer Stowell, Smithville, Missouri
Breadstick PizzaNot only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
BLT PizzaI use a prebaked crust and fixings from the much-loved BLT sandwich to create this fun variation. It's my family's favorite pizza. —Marilyn Ruggles, Lees Summit, Missouri
Barbecued Chicken PizzasSo fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California