Did you notice the “Applewood Smoked” flavor in the bacon?

Ever been scuba diving? I've been once but goodness it was awesome!

Is there a difference between “tear to open” or “rip to open”? I feel like I want to tear paper/cardboard and rip plastic….is that just me?

Uh ohhhh…and the “bulging” starts…..

Gouda….one word or less, that's easy ” ”

Imagine if the Cable Guy was cooking you a TV Dinner!!!! “Dinner will be served Mon or Tuesday from 12pm to 6pm. Be sure to be available and hungry within that time frame.”

Hahaha, there is only so much wear and tear you can get on your paws from a keyboard and mouse…..come work the ovens here for a bit, you'll be calloused up in no time.

Seems like they did a top notch job on balancing out the amount and tastes of the toppings…that's key.

Hahahahaha, not nationwide YET…..awesome! Thanks Greg, we'll get to that Throwdown.

Great episode…I counted 6 bulgings. Only critique…no Q&A after the show….you've got to have an afterparty!!!

Looking forward to that SuperPretzel FryerBurns!!!!!!!!!

Yeah, after rewatching I hadnt noticed how many times I said “bulging”. LOL.

Where's this quote from? “I was at the airport all day staring at people's bulges!”

Haha, you're certainly a Get Shorty fan….man, you've really got your favorites, Star Wars, Aliens, Godfather…Get Shorty….what's your tops? What about LOTR? (my fav!!!!)

Man, I'm gonna have to do a live gig with you next time. sounds like fun, but I had a prior commitment. How about a pizza one next…Archer Farms? Still in my freezer, so I am open to suggestions, unless it's sausage, pepperoni and other icky processed meat stuff..

I'm sorry I missed the live review… but I can't wait till the next one! (Are you still planning to do them every month, Greg?) Also, yes, I'm glad the product was something that you actually liked… after the nightmare that was the Redi-Serve Way-Too-Many-Hyphens Char-Broiled Corpse-Finger Rib-Quik, it was definitely time for a review in which the food in question actually tasted good.

So now the question is: Would deep frying this product make it even better? I have a feeling we may get to find out someday, on a future episode of Fryer Burns…

Red onions and smoked gouda are unusual toppings for a mainstream frozen pizza… and both are such strong flavors that either ingredient could have thrown the overall taste way out of balance… I have to say, I'm impressed that all of the flavors seemed to harmonize well (at least that's the impression that I got from watching the video).

When you asked for a description of gouda, I immediately thought “nutty, sweet, and (in the case of smoked gouda) smoky”… and was extremely irritated that I wasn't actually there during the live review in order to say it! Smoked gouda is delicious… but gouda is really at its best when it's *aged*; the longer it's aged, the sweeter it gets, and it starts to take on a caramelly, butterscotch-like flavor… amazing stuff… but that's neither here nor there; I doubt that we'll be seeing five-year-aged gouda on a frozen pizza (or flatbread) anytime soon.

I always remember DiGiorno pizzas being of pretty high quality as far as frozen pizzas go, and it appears that this is still the case, which is nice to know… I have to admit that I probably wouldn't buy this, however, but only because I never buy frozen pizza… it's just something that stuck with me from the eight years that I was a vegan. When I was a vegan and I wanted pizza, I learned that I had to be creative and make the pizza myself if I wanted something really good and unique… most mainstream pizza places don't have very many interesting toppings to choose from once you eliminate the meat and the cheese, and as for frozen vegan pizzas… the only one that was readily available nationwide was the Amy's roasted vegetable pizza, and that thing was *horrible*! Replacing the sauce with the greasy gray slop that they called “caramelized onions”… well, that was an unfortunate error on their part. (I know quite a few people who love this pizza, and don't mean to offend… taste is, of course, subjective… I just don't understand *why* people like it.) But anyway… this isn't the pizza that we're supposed to be discussing here; forgive me for going off on a tangent. Back to my main point (yes, I did have one)… I'm no longer a vegan, but for some reason… and I'm not even sure why… I still have no real desire to eat pizza *unless* I've made it myself. Perhaps that will change someday, as I know that there *is* good pizza out there; I apparently just still like to be the one in charge of exactly what goes on my pizza, even though my choices are even more varied now. So… even though I don't think I would buy this DiGiorno flatbread, I'm still pretty impressed by the apparent quality of the product. I enjoyed many DiGiorno pizzas as a child; it's nice to know that they're apparently still turning out pretty good stuff, as far as frozen pizzas go.

Again, sorry I missed this one… looking forward to hearing when the next live review will be!

I'm sorry I missed the live review… but I can't wait till the next one! (Are you still planning to do them every month, Greg?) Also, yes, I'm glad the product was something that you actually liked… after the nightmare that was the Redi-Serve Way-Too-Many-Hyphens Char-Broiled Corpse-Finger Rib-Quik, it was definitely time for a review in which the food in question actually tasted good.

So now the question is: Would deep frying this product make it even better? I have a feeling we may get to find out someday, on a future episode of Fryer Burns…

Red onions and smoked gouda are unusual toppings for a mainstream frozen pizza… and both are such strong flavors that either ingredient could have thrown the overall taste way out of balance… I have to say, I'm impressed that all of the flavors seemed to harmonize well (at least that's the impression that I got from watching the video).

When you asked for a description of gouda, I immediately thought “nutty, sweet, and (in the case of smoked gouda) smoky”… and was extremely irritated that I wasn't actually there during the live review in order to say it! Smoked gouda is delicious… but gouda is really at its best when it's *aged*; the longer it's aged, the sweeter it gets, and it starts to take on a caramelly, butterscotch-like flavor… amazing stuff… but that's neither here nor there; I doubt that we'll be seeing five-year-aged gouda on a frozen pizza (or flatbread) anytime soon.

I always remember DiGiorno pizzas being of pretty high quality as far as frozen pizzas go, and it appears that this is still the case, which is nice to know… I have to admit that I probably wouldn't buy this, however, but only because I never buy frozen pizza… it's just something that stuck with me from the eight years that I was a vegan. When I was a vegan and I wanted pizza, I learned that I had to be creative and make the pizza myself if I wanted something really good and unique… most mainstream pizza places don't have very many interesting toppings to choose from once you eliminate the meat and the cheese, and as for frozen vegan pizzas… the only one that was readily available nationwide was the Amy's roasted vegetable pizza, and that thing was *horrible*! Replacing the sauce with the greasy gray slop that they called “caramelized onions”… well, that was an unfortunate error on their part. (I know quite a few people who love this pizza, and don't mean to offend… taste is, of course, subjective… I just don't understand *why* people like it.) But anyway… this isn't the pizza that we're supposed to be discussing here; forgive me for going off on a tangent. Back to my main point (yes, I did have one)… I'm no longer a vegan, but for some reason… and I'm not even sure why… I still have no real desire to eat pizza *unless* I've made it myself. Perhaps that will change someday, as I know that there *is* good pizza out there; I apparently just still like to be the one in charge of exactly what goes on my pizza, even though my choices are even more varied now. So… even though I don't think I would buy this DiGiorno flatbread, I'm still pretty impressed by the apparent quality of the product. I enjoyed many DiGiorno pizzas as a child; it's nice to know that they're apparently still turning out pretty good stuff, as far as frozen pizzas go.

Again, sorry I missed this one… looking forward to hearing when the next live review will be!

ok this has been driving me crazy… on the flatbread sandwiches or the sandwiches you heat up flat and fold over.. that lil dash in the center is there so that the center of the bread wont crisp up.. which allows you to fold it easier because it will be soft

ok this has been driving me crazy… on the flatbread sandwiches or the sandwiches you heat up flat and fold over.. that lil dash in the center is there so that the center of the bread wont crisp up.. which allows you to fold it easier because it will be soft