You don’t want to cook, and that pizza sitting in the freezer has never looked so good.
Rachel and Andy Berliner first dreamed up the Amy’s brand in 1987.
Amy’s pizzas are made with hand-stretched dough and topped with only real, natural ingredients.
Photos: Amy’s Kitchen. Design: Eat This, Not That!
Currently, there are a total of ten frozen pizzas on the lineup.
Two varietiesthe Mushroom & Olive and 4 Cheeseproved trickier to track down and were not available in my area.
Let’s see which flavors rose to the top.
Megan Hageman/Eat This Not That
All this lands on a hand-stretched wheat crust with tomato sauce and dairy-free mozzarella cheese.
The taste:There’s too much going on here and unfortunately, none of it is good.
That is, of course, except for the olives, which are chunkier and overly abundant.
Megan Hageman/Eat This Not That
But, the largest bone I have to pick with this one is with the vegan meats.
This one comes on a thinner-than-average crust made from wheat flour and extra virgin olive oil.
The sauce is made with organic tomatoes and simmered with fresh basil.
Megan Hageman/Eat This Not That
The look:Not too promising, covered in an insufficient amount of both red sauce and cheese.
Though on the runny side, the tomato sauce is also decent with just enough zest from the basil.
Roasted Vegetable with No Cheese
Pizza with no cheesenot even the dairy-free kindsounds like a crime.
Megan Hageman/Eat This Not That
It starts with a standard crust, like what’s found on the cheese or vegan supreme offerings.
Fromage is obviously omitted but so is a classic red sauce.
The look:I thought it would be a bit more veggie-packed, I’m not going to lie.
Megan Hageman/Eat This Not That
I Tried 8 Trader Joe’s Frozen Pizzas & the Best Was Tasty (and Adorable!)
It is alternatively made from an interesting fusion of cauliflower, broccoli, and sweet potatoes.
The look:More cheese than others but less than what’s on the original Amy’s cheese pizza.
Megan Hageman/Eat This Not That
It’s also noticeably thinner than its counterpart, as one would expect.
Perhaps even half the overall thickness.
The taste:This crust is magic.
Megan Hageman/Eat This Not That
Amy’s really stepped up its game for the remainder of the lineup.
Amy’s was smart to addthis oneto its books and starts it off with its standard wheat crust.
The doughy bottom is also nice and plump.
Megan Hageman/Eat This Not That
The taste:If you’re going to get a frozen cheese pizza, let it be this one.
This is balanced by a neutral tomato-forward slathering of sauce and the perfect amount of creamy mozzarella.
Since it is so straightforward, there are a few other choices that gained more of my favor.
But, this is not a bad pizza by any means.
The same slow-simmered sauce used on most of the brand’s pizzas is applied yet again.
To me, it looks more like a pesto sauce rather than a spinach blend.
This is a palatable pie.
I still very much enjoyed the more brittle veggie crust.
But, I think a standard dough would be a better match for this specific grouping of ingredients.
That, and a smidgeon more cheese.
Margherita
The only difference between thisMargherita pizzaand the previous vegan option is the cheese.
This one is not dairy-free or vegan and therefore it’s made with real mozzarella and parmesan cheeses.
Everything else is identical, though, from the thin crust to the organic tomato sauce and basil.
Both choices pay homage to traditional Neapolitan-style ‘zaa pizza throw in that thrives on simplicity.
There’s also significantly more basil, sprinkled over the entire thing in sizeable dark green shreds.
The taste:Everything good about the cheese pizza just elevated even further.
This one keeps the gooey mozzarella cheese but adds to it with a few accompanying tastes of parmesan.
The sauce is not overly bold yet brings in some pangs of garlic and even a touch of sweetness.
Plus, the basil in every bite helps to bring out more of its natural flavor.
But, either way, it’s pretty darn delicious.
Aside from this deviation from the earlier spinach pizza, all else stays the same.
Tomato sauce combines with mozzarella cheese combines with a blend of feta, spinach, and spices.
And,buon appetito!
This delivers on everything I wanted more of in the veggie crust spinach pizza.
It’s a crust I could eat all by itselfno rinds left behind after a slice of this pie.
But, I would eat it again one hundred times over.
Why TrustEat This, Not That!
