Yeah. Remember those wide-eyed posts I was making about eating better and counting calories? Let’s just say August (and uh, now September) was a rough month. Part of that roughness is trying DiGiorno’s newest pizza creation, the Croissant Crust Pizza, the four cheese variation.
There’s nothing much better than eating a melt-in-your-mouth buttery croissant, so when you tell me that you’re going to make a pizza crust like that, and with one of the preeminent frozen pizza platforms in DiGiorno, that’s an easy sell for me. Admittedly, I’m someone who is an easy sell being a garbage disposal and all of that, but I was genuinely intrigued.
As the box says, this one promises, “layers of light, flaky, and buttery crust. You can only get this fresh-baked taste straight from your oven. Sorry, Delivery.” I was down for the stove style tonight, DiGiorno (and if I was going to get other pizza, I would have done carryout).
DiGiorno has always been one of the preeminent frozen pizza platforms because it’s one of the few frozen pizzas that still tastes similar enough to delivered pizza. It’s nice and thick, and still packs the flavor. Let’s be honest, though, nothing beats actual pizza from pizza places. I’ve yet to find a frozen pizza that can match even a basic pizza place like Papa John’s or Pizza Hut, much less something of higher quality. No offense, DiGiorno.
As with any frozen pizza, the directions are simple enough: Take it out of the box, remove the cardboard and freshness wrap, and place it directly on the stove rack. Contrary to popular belief, that’s okay to do! You don’t need to put it on a tray or worry about cheese dripping off in the oven. Right on the rack for about 25 minutes is all you need to do. Granted, that does make it mildly more challenging to bring it out of the oven, but I don’t have a pizza-shaped pan anyhow.
Again, with DiGiorno pizza, it’s good frozen pizza. It’s nothing spectacular, but it’s better than average frozen pizza. But with the first few bites of this, I didn’t even notice the croissant flaky and buttery texture. There was too much cheese and sauce in the way perhaps. Then there were some bites that had more croissant than cheese and sauce, and I am here to say that DiGiorno lives up to the promise of delivering (ha, puns) on the flaky buttery texture of a croissant. It hit both my pizza-craving spot and my croissant-craving spot.
It should be noted too if this wasn’t clear enough: The entire breading of the pizza is a croissant, not merely the end crust piece.
If you’re looking to switch up your crust-bases, then you can’t go wrong with this Croissant Crust pizza from DiGiorno. Next time, I would probably get a pepperoni topping, though. One thing I’ve noticed with frozen pizzas is that only cheese is hard to pull off, even with the promise of 100 percent real cheese. Frozen cheese pizzas tend to accentuate the fact that it’s a frozen pizza, whereas a topping, like pepperoni or sausage, can help mask that aspect.
Have you tried this variation on the crust from DiGiorno yet? If so, what did you think? If not, what kind of frozen pizza do you normally go with?