Frozen pizzas have their time and place, particularly as back-up meals when we don’t have time to shop or as easy heat-and-serve dinners for baby sitters.
There’s nothing wrong with a good store-bought frozen pizza, but making your own homemade frozen pizzas will probably save you some pennies – plus you get exactly the toppings you want. With just two little tricks, you can fill your freezer with all the made-ahead frozen pizzas you could ever want.
The first trick is to parbake the crust, which sounds more complicated than it really is. Parbaking just means you partially bake the crust before topping and freezing it. This ensures an extra-crisp crust and zero sogginess upon final baking.
The second trick is to wrap the parbaked and topped pizzas first in plastic wrap and then in aluminum foil. This double layer protects pizzas and their toppings from drying out in the freezer, which leads to freezer burn and a less-than-stellar pizza. Wrapped this way, pizzas can be kept frozen for up to three months.
Whenever I plan a pizza night, I prepare extra dough and toppings. A few pizzas get baked straight-away for dinner and the rest get frozen for later meals. These pizzas are insurance against times I run out of time or motivation to make a full meal. If I know a particularly busy time is coming up, I’ll make sure I have a good supply of pizzas along with my other freezer meals to see me through.
Frozen pizzas also make a great food gift for new parents who are too busy to cook or students heading back to school. Smaller individual-sized pizzas are a good after-school snack for kids – older children can even heat their own pizzas.
Emma Christensen is recipe editor at TheKitchn.com, a food and cooking blog.
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