I posted a few months back about an experiment I was doing where I made homemade pizza, par-baked the crust, topped it and froze it, then vacuum sealed it to be baked off later (like store-bought frozen pizza). I just baked the pizza the other night, and it turned out really good! The only change? I was too hasty in the process when I did it - I didn't let the dough freeze completely solid before sealing it, so it flattened a little. But it didn't affect the taste at all. Also, next time I'll spread the toppings closer to the edge. I baked it right on the rack at 400 until browned and bubbly. Maybe 20 minutes or so? I didn't set a timer, sorry. Anyway, I'm definitely going to do this again!

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~~Amanda~~ Mommy to one Little Man (3 1/2 yrs old), TTC #2

WE'RE ADOPTING!!!
http://daughterinthedistance.blogspot.com/

I used the copycat pizza ut pan pizza recipe which is the only crust we like so far. The others I have tried are too yeasty and bread like. But you have to cook it in the cake pans in oil. So you can't really freeze them before cooking it because of the oil, it rises in this oil too. So I tried cooking them first and freezing them. Then partially though and recook. It worked ok. But this week I'm going to try just cooking the crust and freezing them and then top them before cooking and see how that goes.

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"Before I was a Mom I didn't know the feeling of having my heart outside my body." ~Anonymous

Love it when trying new things turn out good

I have made crusts and prebaked them before freezing then just put the toppings on and bake when needed. It is nice to do smaller ones for the kids to have on nights they don't like what we might be having.

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Heather