On the first night (if feeling particularly self-indulgent), I might eat upwards of 10-12 Slices. Whereas, for leftovers, I often only have two.
Anyway, whatever is leftover that first night is (for the most) frozen right away. I slap two Slices back-to-back (crust-to-crust), slide them in a Zip Lock Bag, and stack those baggies in the freezer.
Come time to eat (what this post is about), I take 1-2 Bags out (so, 2-4 Slices) and use a Butter Knife (being extra careful not to slice off a finger, those Butter Knifes are sharp) to separate the two pieces.
- Frying Pan
- Sized Appropriately
- Olive Oil
- By sight, it really doesn't matter.
- A Healthy Layer
- 1-2 Tablespoons
- Frozen Pizza in Oil
- Saw this step coming, did you?
- WARNING: Crust Side Down!
- You'd be surprised.
- Heat on High!
- High, I say!
- For about 30 Seconds.
- Then, I turn the heat off and walk away.
- I repeat this process (High-On High-Off, just like I'm practising karate) for upwards of a dozen cycles.
- When the cheese on top is melted (I don't bother with a cover), it's done.
- If the bottom turns black, it's overdone.
But then, if we are still discussing alternatives, perhaps I failed to mention that Super-Crunchified Crust™. It's pretty darn special... worthy of a write-up all on its lonesome.