Here's a meal for two (or one hungry college kid) that can be ready in 30 minutes or less !
And better yet, all of the ingredients can be kept in the freezer or the pantry, ready for the midnight munchies.

This instructable is mirrored on the blog .

Step 1: Get these things!

-bag of pizza dough from a bakery
-small can of pizza sauce
-2 cups of shredded mozzarella
-white flour
-olive oil

-medium/large pizza pan (or cookie sheet)
-small bowl
[Not Pictured]
Outstanding! I've worked in a pizzeria, and your addition of the "little things" lifts your creation miles above a freezer pizza: first, spending an extra buck or two and getting prepared dough. second, dust up your hands, and dough and the pan! flour is NOT expensive. third, brush up the edges with olive oil. and fourth, you don't need as much sauce or cheese as you think you do. OH, and perhaps most important, PRE-HEAT THE OVEN!....and don't rule out using pasta sauce, if that's what you have. i like the lumpy consistency of pasta sauce, and it's often lighter and less sweet.
You're right about the pasta sauce. I use it when I'm making multiple pies because I can only find larger jars. It's great to know I have support from someone who's worked in the business! <br><br>*1000th comment*
Good to know from a pro! And James seems like a boss anyway, this instructable is straightforward, great and funny! Delicious pizza.........
AWESOME!!!!!!!! I LOVE PIZZA!!!!(and bacon)
<p>yummy but why is it it called &quot;Emergency pizza&quot;</p>
Because all of the ingredients can be kept ready in the freezer for a long time and because it makes for good clickbait.
Brilliant! Urgh cant wait to try!
Brilliant! Urgh cant wait to try!
I liked the pizza but I didnt expect a swear word kn there im 9 im turming 10 in exactly one week
make a instructible on how to make pizza dough so if people cant buy the dough they can make it if they have the things :)
I will as soon as I figure how!
I've really only got one thing I'd like to add to this, and that is regarding the cooking temperature. I see that you've written it in Fahrenheit, but I think that adding the temperature in Celsius would be good as I believe there to be quite a few who does not use Fahrenheit as their unit for temperature measurement. 450&deg;f is roughly 230&deg;c.
Thanks for reminding me! (it's fixed now)
haha...well, they celcius users can always make the conversion with a calc...better yet, smartphones can do that...even the calc on your windows computer (mine is win7) can make the conversion without thinking...just sayin...not trying to be rude...but good golley...this looks delicious...def printing this out on pdf for use in the kitchen...straight forward and to the point for a quick pizza fix!! love it!!!
Awesome. :3
This looks rlly gud. Ima hav 2 make this soon ;)
This is an affecting point of view on this topic. I am happy you shared your ideas and I find myself agreeing.<a href="http://www.minmetalschina.com" rel="nofollow">die steel</a>
I haven't tried making this yet but it looks really good!<br>
I saw a TV-show with Jamie Oliver once where he pre-made small pizza crusts with tomato sauce on them, baked on oven grade tin foil. Then he froze them separately and put the finished, frozen half made pizzas in a zip lock bag, just stacked on each other.<br> <br> When you want a snack, just turn the oven on(set to grill), take a half made pizza from the freezer and put some chopped basil, ham and grated cheese on it (or whatever you fancy).<br> <br> After 5-7 minutes in the oven - voila! - pizza for a hungry teenager coming home from school or on his/her way to soccer practice or whatever.<br> <br> I have done this for my sons, 12 and 13 years old, and they can do it themselves now and love it.
here in Argentina it's called a &quot;prepizza&quot;, there aren&acute;t a lot of places qhere you can buy dough, but you can get a prepizza nearly everywhere (okay, I'm exaggerating... XD)<br><br>it's so familiar to us, that I thought it was like an universal thing... lol
Should it go on the top rack or the middle?
Either will work. I usually use the top.
Tumunga's 5 minute Emergency Pizza = <br> <br>1 slice of bread <br>ketchup <br>1 slice of 100% imitation American cheese <br>1 propane torch <br> <br>1. light the torch, and and use it to crisp up the edge of the bread <br>2. lather with ketchup, preferably the generic kind. <br>3. take wrapper off cheese, and place on top of ketchup. <br>4. torch the cheese until it bubbles, and has a slight char. <br>5. enjoy!
WOW! Livin' Large!
I think we have a winner!
&quot;Leftover mozzarella&quot;? What is this thing you speak of? If you made the pizza correctly, there is no leftover cheese. One of the rules in my kitchen is, &quot;there is no such thing as too much cheese.&quot; (There are other rules involving chocolate and BBQ sauce, but they are pretty much the same as the Cheese Rule.)
nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nomnom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nomnom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nomnom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom done!
A Pizza is a miracle meal... between the tomato sauce (bottom) and the cheese (top) you can put anything you like... my &quot;delicatessen&quot; is cooked sliced mushrooms and some &quot;soft fried&quot; chopped onion. Are you ready to new tastes... then TRY IT, DO IT.
add bacon salt !! all the salty bacony flavor with none of the guilt!!
Except for the salt haha.
I make pizza every Friday with the wife. Love it love it love it! Your instructable is quite humorous. I love the line about saving some cheese for later.<br><br>Some options:<br>Cover the bottom of the pizza with sea salt, and then coat the pizza pan with olive oil. This will make your pizza nice a crispy on bottom and you will bite into salty awesomeness. <br><br>I cook my pizza at 450 - 500, depending on the thickness. Put the first rack on the very bottom row. Put the next rack one up from it (we'll call this the top rack). So, both racks are at the bottom of your oven. Place an additional pizza pan or cookie pan on the higher rack, and let the oven warm up. When it gets to 450 (or other desired temp) put the pizza on the bottom rack. It will cook from the bottom up, and that second pan will trap moisture from the cheese. Your pizza will turn out like the ones from the pizza shop. Cook for 10-12 minutes. You shouldn't ever have to cook it for 20 minutes unless your dough is REALLY thick.
The salt coating sounds good, but pizza is already so high in sodium my rings don't fit the next day! =)
That's not exactly true. It depends on your toppings. The dough is really low in sodium. How is is possible that all the really good tasting thing are so bad for you?!?!?
I hear ya! And naturally, it's the cheese with the sodium. And I like LOTS of CHEESE! lol!!<br>
This is the funniest darn Instructable I've read since I discovered this site OH so many years ago! &quot;DO IT OR YOUR PIZZA WILL DIE!&quot; LOL<br><br>Great instructions + a large dose of humor = 5 stars!
I'm glad you enjoyed it!
I like home-made pizza, on a scone base. Not something you'd expect, but its kinda like dumplings.
Looks good but I have a Faster way to make pizza.<br><br>1 Pita bread, NOT pita pocket. Fresh or frozen.<br>Tomato sauce, homemade or jar....Your choice<br>Mozzarella, shredded, sliced or whatever you like<br>Put into a toaster oven, I use the Dark Toast setting, in about 3 minutes you have a great pizza. NO defrosting etc. It doesn't get any easier than that.<br>
Sounds delicious! You should post an instructable for it.
Thank you. I'll start working on it soon.
Wait... i just noticed all of the Harris Teeter ingredients... are you making this pizza IN MY HOUSE?!?
What? I have no idea what you're talking about! <br>Disregard the missing silverware.
Hey, I have this exact same oven! Now I feel more confident than ever that I, too, can make pizza! Thank you!
Two suggestions. 1) Use corn flour on the pan, it allows more air and a crispier crust and 2) put olive oil on your hands instead of flour. It works better and you don't get thick fingers of flour.
Don't buy pre-shredded cheese if you gave a grater. It only takes a minute or two to grate some cheese and it tastes tons better than pre-shredded.
It would seem that your list of ingredients is pretty typical to make a pizza of any kind. Maybe I'm a bit 'thick', but what makes this different from any standard pizza?
hey, tampaguy: my post at 10:14am goes over my likes of the 'simple' things that turn this from a quick pizza, into a great pizza. trust me, a quick brush of olive oil on the outer crust makes a big difference. <br>
&gt;.&lt; There is No Such Thing as too much cheese ;) Other than that little slip, awesome!
LMFAO! oh wow mate.....that was BRILL! i was laughing my way through the whole damn thing. &quot; super-badass spinning sauce-spreading move&quot; lol.....oh yeah....deffo 5*.
Flour tortillas make a perfect thin crust pizza and come in 3 sizes. They keep for a very long time in a closed wrapper and can be frozen.

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Bio: Currently pursuing a degree in Mechanical Engineering. contact: jamesrpatrick(at)yahoo.com
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