red baron gets his pizza on

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fresh basil from the garden



last night was a classic: beer & pizza...a frozen pizza no-less...it doesn't make the mouth water at first glance...but wait until you doctor it up a little. the beer is usually bud-lite...i know, not very exciting...but its our go-to cheap brew. a few years back my hubby and i stumbled upon red baron frozen supreme pizza...they make two versions, either is fine and we like the classic crust which is thin and gets really crispy...we add our favorite extra toppings and pop it in a very hot 450 oven for about 15-20 minutes and "viola" gourmet thin crust pizza is for dinner. we honestly get as excited about this pizza as take out...and the price is much better. at most a frozen pie is $5 but often on sale for half that. here's what we do to make our favorite pizza...okay we prefer me-n-eds or round table, but we're in texas and they don't have it here...anyway here's the trick to for tricking up your $5 pizza...and if not up for beer, a cold coke or diet coke is perfect.
before baking


"raid the fridge frozen pizza"
  • one frozen pizza of your choice (red baron classic supreme for us)
  • can of chunked pineapple
  • pickled jalapenos
  • sauteed onions
  • shredded cheese-we usually have a mexican blend on hand
  • parmesan cheese (the real deal)
  • tonight we also added fresh chopped tomato, fresh chopped mozzarella, sauteed baby portabella mushrooms 'cause that's what we had.
  • heat oven to 450 with a rack on the middle shelf, make sure its properly preheated before putting pizza in directly on the rack (no baking tray). it would also get a crispy crust if a baking stone is used and preheated with oven. add extra toppings evenly and bake pizza 15-20 minutes (check pizza box for appropriate time). if you add lots of extras, you may need to bake longer or use the broiler at the end to get pizza gooey and browned on top. when done, rest on cutting board for a couple minutes (we add freshly torn basil all over), cut and serve with choice of dried pepper flakes and extra parmesan cheese.

fresh from the oven

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