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Homemade freezer pizza wrapped in clear plastic on a wooden table.

Homemade Freezer Pizza Two Ways

Homemade Freezer Pizza Two Ways is the meal prep move that future you will be genuinely grateful for. Four pizzas made in one session, par-baked and flash-frozen. Ready to go from freezer to table in 10 to 12 minutes on nights when cooking simply isn't happening. Two classic pepperoni and two Mediterranean pizzas with roasted red peppers, artichokes, green olives, and mozzarella.
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Course: Main Course
Cuisine: Mediterranean
Keyword: pizza
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16
Calories: 185kcal
Author: Lola Jay

Equipment

Ingredients

Pizza dough

  • 4 x 16 oz store bought pizza dough balls Trader Joe's or from your local pizzeria
  • Extra virgin olive oil for rubbing the dough
  • Semolina flour or regular flour for dusting

Sauce

  • 1⅓ cups store bought pizza sauce about ⅓ cup per pizza

Pepperoni pizzas (makes 2)

  • 2 cups or 16 oz shredded mozzarella 1 cup per pizza
  • 16 slices turkey pepperoni 8 per pizza

Mediterranean pizzas (makes 2)

  • 2 cups or 16 oz shredded mozzarella 1 cup per pizza
  • ⅔ cup jarred roasted red peppers drained and patted dry (⅓ cup per pizza)
  • 1 cup jarred artichoke hearts drained and patted dry (½ cup per pizza)
  • 1 cup green olives drained (½ cup per pizza)

Mediterranean finish (add after baking)

US Customary - Metric

Instructions 

Rest the dough

  • Remove the pizza dough balls from the fridge. Form each one into a smooth tight ball and rub the surface generously with olive oil. Place each ball in a separate bowl and cover tightly with plastic wrap. Let rest at room temperature for 3 hours. Do not rush this step. Cold dough will snap back and fight you. Properly rested dough stretches thin and stays put.
    4 x 16 oz store bought pizza dough balls, Extra virgin olive oil for rubbing the dough

Preheat the oven and steel

  • Place your pizza steel or an inverted heavy baking sheet on the top rack of the oven. Preheat to 500F and let it heat for a full 25 minutes.

Shape the dough

  • Lightly flour a clean work surface with semolina or regular flour. Place one dough ball on the surface and use your fingertips to press it out from the center toward the edges. Lift the dough and stretch it gently in circular motions, letting gravity help thin it out. Lay it back down on the floured surface and use a rolling pin to even it out to a thin round.
    Rolling out pizza dough on wooden countertop with rolling pin.
  • Dust a pizza tray generously with semolina or flour. Transfer the shaped dough onto the tray.
    Semolina flour or regular flour for dusting
    Pizza dough being shaped on a wooden counter with a kitchen background.

Sauce the dough

  • Spread about a third of a cup of pizza sauce thinly over each shaped dough leaving a one inch border all the way around for the crust. Keep the sauce layer thin. Too much sauce makes the center soggy.
    1⅓ cups store bought pizza sauce
    Spreading tomato sauce on pizza dough with a spoon on a wooden countertop.

Par bake

  • Working one pizza at a time, slide the sauced dough onto the preheated steel or baking sheet. Par-bake at 500F for 3 to 4 minutes until the dough looks set and slightly dry on the surface but is not golden yet (my alarm didn't go off, so one of my crusts was a little too golden BUT it still worked out haha). Remove and let cool on a wire rack. Repeat with all four pizzas.
    Pizza crust with tomato sauce on a wooden board in a kitchen setting.

Add the toppings

  • For each pepperoni pizza: scatter one cup of shredded mozzarella evenly over the sauced surface then arrange 8 slices of turkey pepperoni on top.
    2 cups or 16 oz shredded mozzarella, 16 slices turkey pepperoni
    Hand placing pepperoni slices on cheese pizza on wooden countertop.
  • For each Mediterranean pizza: scatter one cup of shredded mozzarella evenly over the sauced surface. Distribute a third of a cup of drained and patted dry roasted red peppers, half a cup of drained artichoke hearts, and half a cup of drained green olives evenly over the cheese.
    2 cups or 16 oz shredded mozzarella, ⅔ cup jarred roasted red peppers, 1 cup jarred artichoke hearts, 1 cup green olives
    Homemade pizza topped with cheese, red peppers, artichokes, green olives on wooden board.

Flash freeze

  • Line a large sheet pan or two with parchment paper. Place the topped pizzas on the sheet pan with parchment paper between each layer if stacking. Transfer to the freezer and flash freeze for 20 minutes until the pizzas are firm and the toppings are set.
    Homemade pizza with olives, artichokes, and peppers on a baking tray being covered prior to flash freeze.

Wrap and freeze

  • Remove from the freezer. Place each pizza on a 16 inch cake round for support. Wrap each one very tightly in plastic wrap making sure there are no gaps or air pockets. Label with the date and the pizza type. Stack in the freezer and freeze for up to 3 months.
    Wrapping homemade pizza with plastic wrap on wooden kitchen counter.

To cook from frozen

  • Preheat your oven to 400F. Remove the pizza from the freezer, unwrap completely, and place directly on the baking rack. Bake from frozen for 10 to 12 minutes until the crust is golden and crispy and the cheese is fully melted and bubbly.
    Mediterranean pizza with olives, artichokes, and red peppers on a wooden board near plants.
  • For the Mediterranean pizza: remove from the oven and immediately top with fresh basil leaves, a generous grating of pecorino, and a drizzle of hot honey. The residual heat from the pizza will wilt the basil slightly and bloom the hot honey over the surface. Serve immediately.
    Fresh basil leaves, Freshly grated pecorino, Hot honey for drizzling
    Delicious veggie pizza with olives, artichokes, and fresh herbs drizzled with hot honey on a wooden board.
Made this recipe? Click to RATE IT! it helps alot :)

Video

Notes

Nutrition facts are only estimates. Since there are two different pizza's, this is an estimate from both.
Storage
Store wrapped pizzas in the freezer for up to 3 months. Keep them flat so the toppings do not shift and use cake rounds as a rigid base for support. To cook from frozen preheat oven to 400F, unwrap completely, and bake for 10 to 12 minutes until golden and bubbly. Do not thaw before baking. The Mediterranean pizza gets its fresh basil, pecorino, and hot honey finish after baking, not before going into the freezer.

Nutrition

Calories: 185kcal | Carbohydrates: 50g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 1345mg | Potassium: 102mg | Fiber: 3g | Sugar: 7g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 3mg
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