Monday, April 09, 2007

Frozen pizza bake-off day 2

Today's pizza: Red Baron Gold Edition Italian Style Thin Crust Ultimate Pepperoni Pizza. (Yes, that unweildy name is its true actual name as printed on the box).

This is a round medium-sized pizza. The directions instructed me to preheat the oven to 400 degrees, then remove the pizza from the freezer and place it directly upon the center rack of the oven and bake for 15 minutes. I did so.

First, let us start with its reason for existing: Pepperoni. This pizza has a lot of pepperoni, both round disks and diced chunks. According to the label, this is beef and pork pepperoni. The result is suitably tangy and greasy, requiring very little crushed red pepper to make it palatable to Cajun penguin tastes. The quality seems slightly less than that of the preceding day's Digiorno pizza, but it makes up in quantity what it might lack in quality.

Next, the weakest part: the cheese. Folks, there just isn't enough cheese on this pizza. It is completely overpowered by the tangy pepperoni and sauce. Unfortunately, I suspect that an amount of cheese sufficient to cope with this much pepperoni would be altogether too much for the light crust to cope with.

The sauce is suitably tangy and in sufficient quantity to nicely complement the tangy pepperoni.

The crust is rather puzzling. It is crisp and has a somewhat toasty taste. Still, I will rate it one star above the preceding day's DiGiorno, in that its taste manages to complement the rest of the pizza nicely.

All in all, a good pizza, with no rancid or stale taste and good ingredients. I will give the DiGiorno a slightly higher rating because of the DiGiorno's excellent balancing of the sauce, cheese, and pepperoni equation, but for $3.65 (on sale at Safeway), this pizza certainly presents a fine meal or two for the discerning bachelor. The only disappointment is the poor showing of the cheese. You might consider a bit of shredded mild chedder in addition to the mozzarella that comes with this pizza to give the cheese just a touch more presence to deal with all that sauce and pepperoni.

-- Badtux the Rotund Test Penguin


  1. Only slightly OT, Emeril Lagasse learns that some people in the military can cook.

  2. Heh. Obviously he was ignorant of the long history of battlefield cuisine. Even the lowly MRE can be the basis of many a great meal if properly mixed with outside ingredients...

    - Badtux the Culinary Penguin


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