Homemade Frozen Pizza

We use to purchase frozen pizzas every week. It was just one of those items that was a must have on the list like eggs, milk and bread. I finally came to my senses and realized how much money I’d save by just making up a few batches of pizzas and freezing them myself.

Not to mention, homemade frozen pizza is healthier than the kind we use to buy from the store, taste better and I LOVE that I can add whatever fresh toppings I want on them.

Cutting them up in individual slices makes it so easy to have for lunch. I just grab four  two slices out of the freezer, throw into the toaster oven, add a side salad and a homemade lunch is ready in no time.

I also like that we don’t have to all eat the same kind of pizza. My toddler likes extra cheese and sausage, hubby prefers chicken, caramelized onions and pineapples and me… well this recipe is how I like mine!

Summer is coming!!! Quick stock the freezer with homemade frozen pizza!!!




This pizza starts with a homemade pizza dough

 

Ready to freeze after being loaded with fresh toppings



DIRECTIONS

Watch me make these homemade frozen pizzas from start to finish!!



The Recipe

Let's Make Homemade Frozen Pizzas!!!

By Divas Can Cook
Serves
2 pizzas
4.0 from 1 reviews

Ingredients

  • 1 pack rapid rise highly active yeast (2¼ teaspoons)
  • ½ teaspoon brown sugar
  • 1½ cups warm water (about 120-130 degrees)
  • ½ teaspoon Italian seasoning
  • ½ teaspoon parsley
  • ½ teaspoon oregano
  • ¼ onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoons salt
  • 2 Tablespoons olive oil
  • 2½ cups all-purpose flour (plus more for kneading. I usually use about ¾ cup extra when kneading)
  • Toppings (add whatever you like! Here's what I used for two pizzas. Sorry I don't really measure toppings. I just load it on baby!!)
  • 8 oz pizza sauce
  • 2 (8 oz bags) Mozzarella Cheese
  • Spinach
  • Tomatoes, seeded & diced
  • Turkey dinner sausage, diced (this came fully cooked)
  • black olives, sliced

Instructions

  1. Add yeast and brown sugar to a bowl.
  2. Pour the warm water into the yeast mixture.
  3. Stir to dissolve.
  4. Let yeast rest for about 10 minutes.
  5. Add in salt, olive oil, and herbs & spices.
  6. Add in the flour a little bit at a time, stirring after each addition.
  7. A soft sticky dough will form.
  8. Place dough on a well-floured surface.
  9. Flour your hands.
  10. Knead the dough gently, using extra flour until it is no longer sticky.
  11. Place the dough into a well-oiled bowl.
  12. Cover with a cloth and let it rest for about 20 minutes. Grease two pizza pans with olive oil.
  13. Sprinkle the pans with cornmeal if desired.
  14. Punch the dough down to remove the air.
  15. Divide the dough into two pieces and spread it out on the pans.
  16. Take your time pressing the dough onto the pan making sure everything is covered. Use some oil on your fingers if it starts to get sticky.
  17. Let the dough rest in the pans for 10 minutes before baking.
  18. Then bake them for 10 minutes.
  19. Let cool completely. Remember since they are going to be frozen, the crust should not bake all the way.
  20. Prepare your toppings.
  21. Spread sauce onto the cooled, par-baked crust.
  22. Top with mozzarella cheese and toppings.
  23. Flash freeze the pizza by placing them in the freezer for 30 minutes. This will partially freeze the pizza and the toppings into place so that it’s easier to cut into slices.
  24. Cut the pizza into slices, wrap securely in freezer containers, freezer wrap, or vacuum seal and freeze.
  25. When you’re ready to bake the frozen pizza, preheat the oven to 425F.
  26. Place the pizza on a baking sheet and bake for 10-12 minutes or until golden and the cheese is melted.

Notes

*Notes* Be sure to cook any meats and allow to cool before you place it on the pizza. The water MUST be between 120-130 degrees before adding it to the yeast. If the water is too cool, nothing will happen and if the water is too hot it will kill the yeast, both resulting in flat bread that will not rise. Feel free to add additional seasonings in the crust to jazz it up a bit. The possibilities are endless. This recipe uses rapid rise yeast. If you are using another kind of yeast you will need to follow the directions on the package as far as proofing times and water temperature.