Crank up the heat (the hotter, the better)!

10-12 minutes at 450° | 9-11 minutes at 475° | 7-9 minutes at 500° | 6-8 minutes at 525°



This classic combination was made in 1889 for Queen Margherita in Naples and became the favorite food of the city.  This pizza is topped with fresh whole-milk mozzarella and basil on a bed of organic San Marzano tomato sauce



Parmigiano, Mozzarella, and Fontina cheese top a bed of San Marzano tomato sauce to make this classic cheese pizza.  It is finished with cracked black pepper and a pinch of sea salt for a perfect balance of flavor


I am Andy Brown, Founder and head Pizzaiolo of Eat Pizza.  Here you can see how we make pizza, from start to finish.  Real dough, hand-tossed, par-baked, and made with the best cheese, tomatoes, and fresh herbs we can find in the USA.  We are proudly made in our nation's capital, Washington DC.   Our crisp yet soft crust is unrivaled in the world of frozen pizza, and it is made with a proprietary oven unlike any other.  Get what you really want, great pizza at home!

My line is always open for questions, comments, concerns, inquiries, or just to say hello.  Email me at!


  • Preheat oven to 475

  • Bake pizza for 4 minutes

  • Crack an egg on top

  • Bake pizza for 6 more minutes

  • Remove, cool, top with cracked black pepper and sea salt

feeds 2 people (400 cal)

total time: 11 m

the base: Wild Mushroom

The Eggy Breakfast


  • (1) Wild Mushroom Pizza

  • (1) Whole Egg

  • Salt & Pepper to taste

The Beesting

feeds 2 people (425 cal)

total time: 11 m

the base: Three Cheese


  • (1) Three Cheese Pizza

  • (1) Chili Pepper

  • 1oz Soppressata

  • 2tsp honey


  • Preheat oven to 475

  • Thinly slice chili peppers, removing seeds

  • Evenly place Soppressata and chili on pizza

  • Bake for 13 min

  • Remove pizza, drizzle honey on top

  • Let cool on rack and enjoy



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- The Bake - 

There are many ways to bake frozen pizza, but the basics are easy.  Preheat oven to 450-475, place it directly on your center rack, 10-13 minutes or until golden and bubbly.  Make sure to cool it on a rack (or on top of a fork, spoon, pizza cutter, or anything else) to make sure the bottom crust is exposed to air while it cools. 



Cremini, Shiitake, and Portobello mushrooms roasted down in butter, garlic, shallots, and white wine.  Topped with caramelized onions and two types of cheese, this pizza has an earthy and savory flavor

Americans eat approximately 100 acres of pizza per day

Americans eat approximately 350 slices of pizza per second

94% of Americans eat pizza regularly

Pizza accounts for more than 10% of all food service sales




Looking to spice it up? Try these twists on our traditional flavors:

The Gallery