{"id":16754,"date":"2017-03-13T12:03:48","date_gmt":"2017-03-13T17:03:48","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=16754"},"modified":"2017-03-13T12:03:48","modified_gmt":"2017-03-13T17:03:48","slug":"digiorno-bacon-me-crazy-pizza-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=16754","title":{"rendered":"DiGiorno Bacon Me Crazy Pizza Review"},"content":{"rendered":"

\"DiGiorno<\/a>Quite often, when I buy\u00a0frozen pizzas, I feel like Charlie Brown’s experience with Lucy holding the football. Yet I don’t learn. (P.S., I have had relationships like that, too! LOL)<\/p>\n

There are two or three frozen pizzas I rate as exceptional on every level, but unfortunately, as one might suspect, none of these are in the ‘mass market’ offerings.<\/p>\n

DiGiorno (Delissio in Canada) was created in the mid 90s by Kraft.<\/p>\n

Apparently bored of the segment, they sold off their pizza brands to the international robber barons of water, Nestle. (DiGiorno, Jack’s, Tombstone and California Pizza Kitchen). \u00a0Kraft picked up $3.2 billion. Nestle got the #`1 frozen pizza brand.<\/p>\n

“It’s not delivery, it’s DiGiorno” goes their commercials. \u00a0Good thing it’s not delivery, I would have asked for my money back.<\/p>\n

The “Bacon Me Crazy<\/a>” stuffed crust pie (crust rim is stuffed with cheese and ‘bacon’) falls into the higher price range of thin crust frozen pizzas, at about $8. \u00a0Taking it out of the box, frozen, it looks more like the one dollar variety pies from Totinos. \u00a0At least to me.<\/p>\n

The box informs me this pizza is made at USDA establishment number 1682 A, which is a contract manufacturer called “Nation Pizza<\/a>,” in Schaumburg, IL. They manufacture frozen foods of all ilks. I’ve driven by the plant many times. (Pictured below, as well).<\/p>\n

Following the baking instructions precisely, the crust remained rather doughy, and the minuscule diced toppings might not have even been there. They didn’t really provide any flavor or tactile experience to the pie. The sauce leans towards the sweet side. The “smoke flavoring” is very present.<\/p>\n

Whether or not the rim is actually ‘stuffed’ is open for debate.<\/p>\n

I had two squares, and then did something I NEVER do. Tossed the rest. Perhaps the raccoons will like it. I sure didn’t.<\/p>\n

Lots of ingredients: \u00a0Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Part-Skim <\/em>
\nMozzarella Cheese with Modified Food Starch (Part-Skim Mozzarella Cheese [Milk, Cheese Cultures, Salt, Enzymes], Modified Food Starch, <\/em>
\nMethylcellulose), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Applewood Smoked Cooked Bacon (Bacon [Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrate], Smoke Flavoring), Tomato Paste, Genoa Salami (Pork, Beef, Salt, Dextrose, Spice, Lactic Acid Starter Culture, Wine, Flavoring, Sodium Ascorbate, Sodium Nitrite, Citric Acid), 2% or Less of: <\/em>
\nVegetable Oil (Soybean Oil and\/or Corn Oil), Yeast, Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Vegetable Oil Shortening <\/em>
\n(Palm Oil, Natural Flavor, Beta Carotene [Color]), Sugar, Salt, Seasoning Blend (Salt, Spice, Dried Garlic).<\/em><\/p>\n

Nation Pizza photos from their website. \u00a0Product photos are my own.<\/p>\n

\"DiGiorno<\/a>
Prior to baking<\/strong><\/figcaption><\/figure>\n
\"DiGiorno<\/a>
Close up – slice – “stuffed” part is bottom right <\/strong><\/figcaption><\/figure>\n
\"Exterior<\/a>
Exterior Nation Pizza<\/strong><\/figcaption><\/figure>\n
\"Digiorno<\/a>
Nation Pizza Sauce Squirter<\/strong><\/figcaption><\/figure>\n
\"Digiorno<\/a>
Nation Pizza – Fixing the toppings before packaging<\/strong><\/figcaption><\/figure>\n

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DiGiorno Bacon Me Crazy Pizza Review<\/p>\n","protected":false},"excerpt":{"rendered":"

Quite often, when I buy\u00a0frozen pizzas, I feel like Charlie Brown’s experience with Lucy holding the football. Yet I don’t learn. (P.S., I have had relationships like that, too! LOL) There are two or three frozen pizzas I rate as exceptional on every level, but unfortunately, as one might suspect, none of these are in… Continue reading DiGiorno Bacon Me Crazy Pizza Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,16,22],"tags":[1179,1500],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/16754"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16754"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/16754\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16754"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}