Pimp my Frozen Pizza
Some frozen pizzas are pretty good. Here are some simple additions that can make them even better. My “go to” pizza is thin-crust pepperoni – and the extra ingredients here fit it well, but feel free to use your imagination.
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Servings |
1pizza |
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If your oven has a convection/fan feature, use it. And start checking for proper browning at the low end of the recommended cooking time.
FOR THE OVERACHIEVERS:
Preheat oven with pizza stone on mid shelf of oven at 500°F for 1 hour (yes, 1 hour). When you are ready to add the pizza, turn the temp down to the recommended level and slide the pizza onto the stone.
Half lb Sliced mushrooms.
3 fresh cloves garlic sliced thin
half cup sliced black olives, well drained and arranged on paper towels to further dry.
Add the sliced garlic to the already sliced onions
Brown mushrooms under weight in a dry or lightly greased pan. Cover with a sheet of aluminum foil and put a heavy pot on top. 4 or 5 minutes a side, pretty hot. Leaving them uncovered in the pan to cool slowly afterwards can help dry them a bit too. They should finish niceky browned and dry but not crisp or black. Think “leathery”.
Add these ingredients to the pizza after the onions but before the mozzarella balls. Then cook.