Upgraded Frozen Pizza transforms a standard frozen pie into restaurant-quality comfort food with seven simple tweaks: homemade buttermilk ranch, garlic butter crust, fresh basil, red onion, and pepperoncini. No special skills required.
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To make the optional homemade ranch, combine mayonnaise, buttermilk (or milk), and the ranch dressing mix in a bowl. Whisk until smooth and set aside for dipping.
If desired, add extra toppings like thinly sliced red onion to the frozen pizza before baking.
Bake the frozen pizza according to the package directions.
While the pizza bakes, prepare the garlic butter. Melt unsalted butter in a small saucepan over low heat. Add minced garlic and a pinch of salt. Cook for about 4 minutes until fragrant, being careful not to burn the garlic.
Once the pizza is out of the oven, immediately brush the hot crust with the prepared garlic butter.
Top the hot pizza with sliced pepperoncini and fresh basil chiffonade.
Finish by drizzling with balsamic glaze and sprinkling with finely grated Parmesan cheese.
Slice the pizza and serve with the homemade ranch for dipping.
Store leftover ranch dip in an airtight container in the refrigerator for up to 3 days. Reheat pizza in a 350°F oven for 5–7 minutes to restore crust crispness.
Yes. Mix mayo, buttermilk, and ranch dressing mix up to 2 days ahead and refrigerate in an airtight container.
Add garlic butter to the crust before baking. Add fresh toppings like basil and red onion after the pizza comes out of the oven to preserve texture and flavor.
Brush garlic butter only on the outer crust edge in the last 2–3 minutes of baking, or apply after the pizza is done.
Yes. Use 2–3 fresh cloves minced finely, or grate them into the softened butter for a smoother blend.
Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes before using.
