My favorite weeknight pizza method is from the artisan pizza in 5 folks. Mix up a batch of the dough, which keeps in the fridge for 2 weeks. Heat a skillet to high, put pizza in skillet (top quickly while its in there ) cover with a lid and cook for 4 minutes. Remove the lid and place under a hot broiler for another 4 minutes. The crust gets nicely browned, as do the toppings. The oven doesn't have to heat forever, and the pizza tastes great! http://www.artisanbreadinfive.com/2014/02/10/mushroom-garlic-thyme-stovetop-pizza To me, home made will always taste better than grocery store frozen!

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