I've really got a thing for Digiorno's rising crust supreme pizzas and have gotten it down to where it's just as good as from an oven.<br><br>I use a 12" saute pan with a lid and cook it on low for about 30 minutes. The time varies as to how thawed out it is. You get the best results if it's completely thawed. Just keep checking till it's golden brown. Mmmmmm....<br><br>When the bottom's just right I slide it over from the pan to a pizza pan. Then I put the inverted saute pan over the pizza pan and flip it. This way it flips easily and if you hold it tight none of your favorite toppings will go flying across the van <img src="/images/boards/smilies/smile.gif" border="0" align="absmiddle"><br><br>There's a lot of oil on top what with the pepperoni,etc. so with my teflon coated pan I cook the upside down pizza 8 minutes and it comes out perfect. <br><br>The only problem is if I didn't have time to let it thaw out at all the top won't be quite as browned as the oven baked variety. If that's the case I use my trusty propane torch to add to the browning effect. And Voila! It's not delivery It's Vangiorno!
