Stonebaked Thin Margherita

What is it?

Mozzarella, tomato sauce, and basil sit on a thin stonebaked base, giving you a straightforward margherita with a crisp edge and a lighter centre. It bakes from frozen in the oven, usually in around twelve to fifteen minutes, with the base designed to stay thin rather than bready. Compared with some other pizzas in the lineup, this one keeps the topping list simple and close to the classic formula, letting the cheese and tomato do the talking. The crust browns and crisps at the edges while the centre stays just flexible enough to fold. It's a no-frills frozen pizza that works well as a quick solo dinner or sliced up as part of a larger spread.